Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
Wei Zhang, Zhangchi Xiao, Zimeng Gu, Xiang Deng, Jun Liu, Xiaoming Luo, Song Chun-xiang, Xuewei Jiang
Topics & Concepts
FermentationFlavorFood scienceAromaChemistryYeastBrewingBiochemistryFermentation and Sensory AnalysisProbiotics and Fermented FoodsTea Polyphenols and Effects