Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
Zhang, Wei, Xiao, Zhangchi, Gu, Zimeng, Deng, Xiang, Liu, Jun, Luo, Xiaoming, Song, Chunxiang, Jiang, Xuewei
Published in Food chemistry (30.01.2024)
Published in Food chemistry (30.01.2024)
Get full text
Journal Article
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
Jiang, Xuewei, Zhang, Wei, Li, Lingling, Xiao, Zhangchi, Tang, Jianli, Wu, Can, Luo, Xiaoming, Zhou, Shangting
Published in Food science & technology (01.06.2023)
Published in Food science & technology (01.06.2023)
Get full text
Journal Article