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Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with <i>Bacillus subtilis</i> BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments

Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with <i>Bacillus subtilis</i> BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated. In this study, two candidate genes (<i>sdaAA</i> and <i>katX</i>) of...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, Jing Jin, Lincheng Zhang, Chen Li, Qibo Tan, Feng Wen, Yi Tao
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2024-08-01
Schriftenreihe:Fermentation
Schlagworte:
<i>Bacillus subtilis</i>
fermented soybeans
soybean flavor
soybean flavor candidate gene
aroma compounds
Online-Zugang:https://www.mdpi.com/2311-5637/10/8/409
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