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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |