Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

Aspergillus oryzae is an excellent strain for soy sauce fermentation because of its complicated enzyme system, especially protease. The aim of this study was to investigate the key enzymes and flavors during soy sauce fermentation, and a comparative assessment of extracellular enzymes during various...

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Detalles Bibliográficos
Autores principales: Zhao, Guozhong, Ding, Li-Li, Yao, Yunping, Cao, Yanping, Pan, Zhi-Hui, Kong, De-Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6104182/
https://www.ncbi.nlm.nih.gov/pubmed/30158911
http://dx.doi.org/10.3389/fmicb.2018.01872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6104182/
https://www.ncbi.nlm.nih.gov/pubmed/30158911
http://dx.doi.org/10.3389/fmicb.2018.01872

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