Exponential feeding strategy of high-density cultivation of a salt-tolerant aroma-producing yeast Zygosaccharomyces rouxii in stirred fermenter-Reference-Cited by-同舟云学术

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Exponential feeding strategy of high-density cultivation of a salt-tolerant aroma-producing yeast Zygosaccharomyces rouxii in stirred fermenter

Published:2016-07 Issue: Volume:111 Page:18-23
ISSN:1369-703X
Container-title:Biochemical Engineering Journal
language:en
Short-container-title:Biochemical Engineering Journal

Author:

Li Xin,Kang Yuanjun,Yu Can,Dai Jun,Wang Zhi,Li Zhijun,Yao Juan,Li Pei,Zheng Guobin,Chen Xiong

Funder

Key Program of Natural Science Foundation of Hubei Province

Key Technologies R&D Program of Wuhan City

Hubei University of Technology

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference16 articles.

1. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment;Gao;Food. Sci. Biotechnol.,2010

2. Substrate specificity of carboxyl proteinase of Aspergillus sojae;Kimura;Curr. Microbiol.,1979

3. Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii;Yuzuki;J. Biosci. Bioeng.,2015

4. Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium;Masuda;Int. J. Food. Microbiol.,2008

5. The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation;Hayashida;J. Sci. Food. Agric.,1998

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