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Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans

机译：BS Sufu的发酵过程中的微生物群落连续和代谢物变化，rhizopus microsporus，Rhizopus oryzae和伸出杆菌的发酵黑豆凝乳

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Di Yao; Lei Xu; Mengna Wu; Xiaoyu Wang; Kun Wang; Zhijiang Li; Dongjie Zhang;
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1. The effects of tempe fermented with Rhizopus microsporus, Rhizopus oryzae, or Rhizopus stolonifer on the colonic luminal environment in rats [J] . Yang Yongshou, Kameda Tsuyoshi, Aoki Hideyuki, Journal of Functional Foods . 2018,第期

机译：Tempe发酵与根瘤菌孢子孢子，rhizopus oryzae，rhizopus stolonifer对大鼠结肠腔环境的影响
2. Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation [J] . Bei-Zhong Han, Yong Ma, Frans M. Rombouts, Food Chemistry . 2003,第1期

机译：温度和相对湿度对苏富石粉制备过程中线虫放线菌和低聚根霉生长和酶产生的影响
3. Degradation of anti-nutritional factors and reduction of immunoreactivity of tempeh by co-fermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1 [J] . Huang Lu, Wang Chenxi, Zhang Yongzhu, International journal of food science & technology . 2019,第5期

机译：与低聚根霉RT-3和秀丽线虫DCY-1共发酵降解抗营养因子并降低豆eh的免疫反应性
4. Production of Lipase Enzyme from Rhizopus oryzae by Solid State Fermentation and Submerged Fermentation Using Wheat Bran as Substrate [C] . Heri Hermansyah, Mohammad Iqbal Andikoputro, Afrah Alatas Regional Conference on Chemical Engineering . 2019

机译：用小麦麸作为底物的固态发酵和浸没式发酵生产脂肪酶酶的生产
5. Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu the Fermented Black Soybean Curd by Rhizopus microsporus Rhizopus oryzae and Actinomucor elegans [O] . Di Yao, Lei Xu, Mengna Wu, 2021

机译：BS Sufu的发酵过程中的微生物群落连续和代谢物变化rhizopus microsporusRhizopus oryzae和伸出杆菌的发酵黑豆凝乳
6. Reducing of Raffinose and Stachyose by Rhizopus Oryzae and Lactobacillus Plantarum at Soybean Fermentation [O] . Salahudin, Farid, Utomo, Pramono Putro 2012

机译：大豆发酵过程中米根霉和植物乳杆菌对棉子糖和水苏糖的还原作用

Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans

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