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Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce

Lin Zhang, Zhu Zhang, Jun Huang, Rongqing Zhou, Chongde Wu

2024Food Bioscience18 citationsDOI

Topics & Concepts

FermentationFood scienceChemistryFermentation in food processingMicrobiologyBacteriaBiologyLactic acidGeneticsPolyamine Metabolism and ApplicationsFermentation and Sensory AnalysisProbiotics and Fermented Foods
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce | Litcius