rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2

BACKGROUND: Tetramethylpyrazine (TTMP) is a flavoring additive that significantly contributes to the formation of flavor compounds in soybean-based fermented foods. Over recent years, the application of TTMP in the food industry and medicine has been widely investigated. In addition, several methods...

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Detalles Bibliográficos
Autores principales: Liu, Zhenli, Wu, Yongjun, Zhang, Lincheng, Tong, Shuoqiu, Jin, Jing, Gong, Xian, Zhong, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9254598/
https://www.ncbi.nlm.nih.gov/pubmed/35787694
http://dx.doi.org/10.1186/s12896-022-00748-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9254598/
https://www.ncbi.nlm.nih.gov/pubmed/35787694
http://dx.doi.org/10.1186/s12896-022-00748-4

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