Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce-Reference-Cited by-同舟云学术

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

Published:2022-01-20 Issue:2 Volume:87 Page:714-727
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Xiaolong¹,Liu Zeping¹,Kang Bo¹,Huang Yao¹,Fu Caixia²,Li Wei¹,Wu Qian¹,Liu Zhijie¹,Li Dongsheng¹,Wang Chao¹,Xu Ning¹^ORCID

Affiliation:

1. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology Wuhan China

2. Research Center of Fermentation Flavouring Engineering and Technology of Hubei, Hubei Tulaohan Flavouring and Food Co., Ltd. Yichang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16035

Reference49 articles.

1. Phenolic–protein interactions in oilseed protein isolates

2. The Biochemistry, Chemistry and Physiology of the Isoflavones in Soybeans and their Food Products

3. Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

4. Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan

5. Protease production byAspergillus oryzae in solid-state fermentation using agroindustrial substrates

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