Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis-Reference-Cited by-同舟云学术

Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis

Author:

Zhao Guozhong¹²³⁴⁵^ORCID,Liu Chong¹²³⁴⁵,Li Shu¹²³⁴⁵,Wang Xiaowen⁴⁶⁷⁸,Yao Yunping¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety

2. Key Laboratory of Food Nutrition and Safety

3. Ministry of Education

4. College of Food Science and Engineering

5. Tianjin University of Science & Technology

6. Shanxi Agricultural University

7. Shanxi 030801

8. China

Abstract

Aspergillus oryzae is a common starter in the soy sauce industry and struggles to grow under complex fermentation conditions.

Funder

National Natural Science Foundation of China

Tianjin University of Science and Technology

Shanxi Provincial Key Research and Development Project

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference34 articles.

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