Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae | Synapse
March 3, 2026
Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae
Key Points
Broad bean paste exhibits improved flavor profile and physicochemical properties.
Notable increases in pigment production were observed during co-culture fermentation.
Assessment involved co-culture techniques with Bacillus velezensis and Aspergillus oryzae.
Findings highlight the potential for developing enhanced food products through microbial fermentation.