Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

There were two main objectives of this study: (1) to understand the effect of salt concentration on the growth of four lactic acid bacteria (LAB) in soy whey and determine the non-volatile and volatile profiles generated after fermentation; (2) to evaluate the potential of using salted soy whey to d...

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Detalles Bibliográficos
Autores principales: Zhou, Rebecca Yinglan, Huang, Xin, Liu, Zhihao, Chua, Jian-Yong, Liu, Shao-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9579447/
https://www.ncbi.nlm.nih.gov/pubmed/36276244
http://dx.doi.org/10.1016/j.crfs.2022.10.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9579447/
https://www.ncbi.nlm.nih.gov/pubmed/36276244
http://dx.doi.org/10.1016/j.crfs.2022.10.004

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