Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce-Reference-Cited by-同舟云学术

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Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce

Published:2022-11 Issue: Volume:393 Page:133289
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Xinyun,Guo Ting,Lu Yulin,Hadiatullah Hadiatullah,Li Pei,Ding Kaili,Zhao Guozhong

Funder

National Natural Science Foundation of China

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities;Amiri;International Journal of Biological Macromolecules,2019

2. The effect of aspartic acid on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 and its inherent mechanism;Chen;LWT,2022

3. The SILVA ribosomal RNA gene database project: Improved data processing and web-based tools;Christian;Nucleic Acids Research,2012

4. MUSCLE: Multiple sequence alignment with high accuracy and high throughput;Edgar;Nucleic Acids Research,2004

5. A Lactobacillus plantarum esterase active on a broad range of phenolic esters;Esteban-Torres;Applied and Environment Microbiology,2015

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2. Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce;Food Bioscience;2024-10

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