Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation

Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus oryzae, the microbiome of the moromi differs to soy moromi, especially in yeast composition due to the absence of Zygos...

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Detalles Bibliográficos
Autores principales: Lülf, Rebekka H., Selg-Mann, Karl, Hoffmann, Thomas, Zheng, Tingting, Schirmer, Melanie, Ehrmann, Matthias A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818829/
https://www.ncbi.nlm.nih.gov/pubmed/36613413
http://dx.doi.org/10.3390/foods12010197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818829/
https://www.ncbi.nlm.nih.gov/pubmed/36613413
http://dx.doi.org/10.3390/foods12010197

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