Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the flavour formation of early-stage moromi (30 da...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-09-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/12/18/3509 |
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