SEARCH

SEARCH BY CITATION

Figure S1. Microbiological counts of Yeasts (a), LAB (b), and Moulds (c) changes in low-salt douchi during 15 days fermentation at different treatments supplemented with FRC (■) 0%; (●)5%; (▲)10%; (▼)15%; (◆)20%.

Figure S2. Changes in pH value (a), Total acid (b), Amino nitrogen (c) and Reducing sugar (d) content in low-salt douchi during 15 days fermentation at different treatments supplemented with FRC (■) 0%; (●)5%; (▲)10%; (▼)15%; (◆)20%.

Figure S3. Sensory evaluation for a commercial product (XY) and low-salt douchi products supplemented with 0–20% FRC after 15 days of fermentation.

Table S1. Organic acid contents (mg g−1 dry wt) of low-salt douchi supplemented with 0–20% FRC after 15 days of fermentation and four popular commercial products.

Table S2. Free amino acid contents (mg g−1 dry wt)1 of low-salt douchi supplemented with 0–20% FRC after 15 days of fermentation and four popular commercial products2.

FilenameFormatSizeDescription
IJFS_2894_sm_FigureS1_S2_S3.doc328KSupporting info item
IJFS_2894_sm_TableS1_S2.doc75KSupporting info item

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.