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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...

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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

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