The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi
Lin Zhang, Jun Huang, Rongqing Zhou, Qi Qi, Menglu Yang, Can Peng, Chongde Wu, Yao Jin
Topics & Concepts
Food scienceFermentationYeastChemistryFlavorPhenolsEthyl acetatePhenolStrain (injury)BiochemistryBiologyOrganic chemistryAnatomyFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects