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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

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