A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

This study evaluated the effects of enzymatic hydrolysis and fermentation on the flavor and nutritional quality of fermented Cordyceps militaris beverage. Enzymatic hydrolysis can produce more reducing sugars and provide an appropriate fermentation substrate for the growth of bacteria. Electronic nose (e-nose) analysis indicated that first enzymatic hydrolysis and then two-step fermentation could significantly increase the volatile flavor...