Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
Guangyao Hu, Jian Chen, Guocheng Du, Fang Fang
Topics & Concepts
Food scienceChemistryFood spoilageFermentationMicroorganismAromaLactobacillusSalt (chemistry)Lactobacillus fermentumBacteriaLactic acidBiologyLactobacillus plantarumPhysical chemistryGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsMeat and Animal Product Quality