Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii-Reference-Cited by-同舟云学术

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Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii

Published:2024-10 Issue: Volume:61 Page:104979
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Feng Yongyu,Wu Weiyu,Huang Mingtao,Su Guowan,Zhao Mouming,Feng Yunzi^ORCID

Publisher

Elsevier BV

Reference33 articles.

1. Chemical composition of the cell wall of probiotic and brewer's yeast in response to cultivation medium with glycerol as a carbon source;Bzducha-Wróbel;European Food Research and Technology,2013

2. Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce;Cao;Journal of the Science of Food and Agriculture,2009

3. Soy sauce fermentation: Microorganisms, aroma formation, and process modification;Devanthi;Food Research International,2019

4. Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation;Devanthi;Food Chemistry,2018

5. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae;Englezos;Food Research International,2018

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