The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean-Reference-Cited by-同舟云学术

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

Published:2020-11-20 Issue:7 Volume:101 Page:2920-2929
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhao Guozhong¹²^ORCID,Li Jingjing¹²,Zheng Fuping¹,Yao Yunping²^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China

2. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science and Technology Tianjin China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10924

Reference32 articles.

1. Application of lactic acid bacteria and yeasts as starter cultures for reduced‐salt soy sauce (moromi) fermentation;Singracha P;LWT ‐ Food Sci Technol,2016

2. Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

3. Production of bioactive peptides during soybean fermentation and their potential health benefits

4. Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time

5. Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions

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