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Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process.
Kuang, Xiaoxian; Su, Hantao; Li, Weixin; Lin, Lizhao; Lin, Weifeng; Luo, Lixin.
Afiliación
  • Kuang X; School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
  • Su H; School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
  • Li W; Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China.
  • Lin L; Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China.
  • Lin W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
  • Luo L; School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China. Electronic address: btlxluo@scut.edu.cn.
Food Res Int ; 156: 111347, 2022 06.
Article en En | MEDLINE | ID: mdl-35650976
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zygosaccharomyces / Alimentos de Soja / Microbiota Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zygosaccharomyces / Alimentos de Soja / Microbiota Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá