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Isolation, identification and application on soy sauce fermentation flavor bacteria of CS1.03
Bacillus is a common bacterial genus in Chinese traditional sun-brewed moromi. Some Bacillus species can metabolize sauce flavour and aroma substances. To address the insufficiency of flavour microbes in soy sauce fermentation, we used 16S rDNA sequence analysis to identify the CS1.03 strain, which...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443760/ https://ncbi.nlm.nih.gov/pubmed/30996436 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03678-w |
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