Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor-Reference-Cited by-同舟云学术

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Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor

Published:2022-06 Issue: Volume:370 Page:109652
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wang Jingwen,Zhao Mouming,Xie Nuoyi,Huang Mingtao,Feng Yunzi

Funder

National Natural Science Foundation of China

Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring and Food

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference49 articles.

1. Fermentation and the microbial community of Japanese koji and miso: a review;Allwood;J. Food Sci.,2021

2. Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications;Bautista-Gallego;Int. J. Food Microbiol.,2011

3. Soy sauce fermentation: microorganisms, aroma formation, and process modification;Devanthi;Food Res. Int.,2019

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

5. Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production;Feng;World J. Microbiol. Biotechnol.,2012

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