Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B · Critical Reviews in Food Science and Nutrition · 2020 November 23
DOI 10.1080/10408398.2020.1848792
Objective
This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce.
Conclusions
We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
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