Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation - Zhang, Lijie; Zhang, Ling; Xu, Yan (Journal of the science of food and agriculture, 2020)
Keywords: Alanine; Aroma; Aroma compounds; aroma‐active; Aspartic acid; Blood pressure; Candida; Candida versatilis; condiments; Fermentation; Glutamic acid; Hypertension; Inoculation; Multivariate analysis; odors; Salt; salt content; Salts; Sauces; sodium; Sodium salts; Soy sauce; Starters; Tachys halophilus; Taste; Tetragenococcus halophilus; Umami; umami‐taste compounds; soy sauce; aroma-active; Tetragenococcus halophilus; Candida versatilis; umami-taste compounds