In order to investigate the effect of inoculated fermentation with different Aspergillus strains on the umami taste of Liuyang Douchi,the differences in the umami taste and protein degradation of Liuyang Douchi fermented naturally(NF)or by four dominant Aspergillus flavus strains isolated from Douchi(A.flavus 7214,A.flavus 7622,A.flavus 6112,and A.flavus 5322)alone and their mixture in an equal proportion(M4)were compared.The results showed that the major protease produced by each of the four strains was serine proteases,and A.flavus 5322 had the strongest protease activity,with significantly ...
