Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation-Reference-Cited by-同舟云学术

Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation

Published:2022-12 Issue: Volume:50 Page:101963
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chua Jian-Yong^ORCID,Huang April,Liu Shao-Quan^ORCID

Funder

Ministry of Education - Singapore

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

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4. Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation;Chua;Food Research International,2020

5. Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae;Chua;International Journal of Food Microbiology,2017

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2. Evaluation of the combined effect of sugars and isoleucine supplementation in soy whey fermentation by Torulaspora delbrueckii Biodiva;Food and Bioproducts Processing;2023-09

3. Production improvement of FK506 in Streptomyces tsukubaensis by metabolic engineering strategy;Journal of Applied Microbiology;2023-07

4. Torulaspora delbrueckii Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production;Applied Sciences;2023-03-21