Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii
Yuncheng Li, Wen Du, Fan‐Bing Meng, J. Madhusudhana Rao, Dayu Liu, Lianxin Peng
Topics & Concepts
YeastFermentationFood scienceAromaHydrolysateChemistryBiochemistryUltrafiltration (renal)HydrolysisFermentation and Sensory AnalysisFungal and yeast genetics researchMeat and Animal Product Quality