Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures
Rebecca Yinglan Zhou, Jian‐Yong Chua, Shao‐Quan Liu
Topics & Concepts
Food scienceFermentationTorulaspora delbrueckiiChemistryYeastSaccharomycesBiochemistrySaccharomyces cerevisiaePhytoestrogen effects and researchFood Quality and Safety StudiesProbiotics and Fermented Foods