Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different fermentation types have been little studied. Here, we i...

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Detalles Bibliográficos
Autores principales: Tan, Guiliang, Wang, Yi, Hu, Min, Li, Xueyan, Li, Xiangli, Pan, Ziqiang, Li, Mei, Li, Lin, Zheng, Ziyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9393507/
https://www.ncbi.nlm.nih.gov/pubmed/36003925
http://dx.doi.org/10.3389/fmicb.2022.976206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9393507/
https://www.ncbi.nlm.nih.gov/pubmed/36003925
http://dx.doi.org/10.3389/fmicb.2022.976206

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