Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
作者： Wei Qi , Li-Hua Hou , Hong-Lian Guo , Chun-Ling Wang , Zhen-Chuan Fan
DOI: 10.1002/JSFA.6454
关键词: Biology 、 Spermidine 、 Tyramine 、 Fermentation 、 Cadaverine 、 Biogenic amine 、 Amino acid 、 Yeast 、 Decarboxylation 、 Food science
摘要: … Flavour and aroma of soy sauce are prompted by the salt-… oryzae HN3.042 together with wheat starch was inoculated … The fermentation process of high-salt liquid soy sauce has a …
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