鲜味
发酵
食品科学
化学
盐(化学)
大豆蛋白
棒状杆菌
品味
生物
细菌
有机化学
遗传学
作者
Lihao Wang,Wenjun Qu,Yanan Xu,Songgang Xia,Qianqian Xue,Xiaoming Jiang,Hongying Liu,Changhu Xue,Yunqi Wen
出处
期刊:Foods
[MDPI AG]
日期:2024-04-30
卷期号:13 (9): 1386-1386
标识
DOI:10.3390/foods13091386
摘要
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including
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