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.