Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature

Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Xinzhi, Xu, Xinyu, Wu, Changzheng, Tong, Xing, Ou, Shiyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530138/
https://www.ncbi.nlm.nih.gov/pubmed/37761218
http://dx.doi.org/10.3390/foods12183509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530138/
https://www.ncbi.nlm.nih.gov/pubmed/37761218
http://dx.doi.org/10.3390/foods12183509

Ejemplares similares