Improved umami taste of the enzymatic hydrolysate of soybean protein isolate by Corynebacterium glutamicum P-45 fermentation
Lingling Shangguan, Zixiong Liu, Huiyan Zhang, Qiao Yang, Xiaoling Zhang, Lan Yao, Pei Li, Xiong Chen, Jun Dai
Topics & Concepts
UmamiHydrolysateFermentationSeasoningChemistryFood scienceCorynebacterium glutamicumFlavorTasteBiochemistryHydrolysisOrganic chemistryGeneRaw materialBiochemical Analysis and Sensing TechniquesProbiotics and Fermented FoodsAdvanced Chemical Sensor Technologies