Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment

Zygosaccharomyces rouxii was a highly salt-tolerant yeast, playing an important role in soy sauce fermentation. Previous studies reported that Z. rouxii under salt treatment produces better fermented food. However, the detailed change of main flavor substance was not clear. In this study, the physio...

Descripción completa

Detalles Bibliográficos
Autores principales: Pei, Rongqiang, Lv, Gongbo, Guo, Binrong, Li, Yuan, Ai, Mingqiang, He, Bin, Wan, Runlan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449518/
https://www.ncbi.nlm.nih.gov/pubmed/36091253
http://dx.doi.org/10.3389/fnut.2022.990380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449518/
https://www.ncbi.nlm.nih.gov/pubmed/36091253
http://dx.doi.org/10.3389/fnut.2022.990380

Ejemplares similares