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.

Li, Xinzhi; Xu, Xinyu; Wu, Changzheng; Tong, Xing; Ou, Shiyi

Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature.

Li, Xinzhi; Xu, Xinyu; Wu, Changzheng; Tong, Xing; Ou, Shiyi.

Afiliação

Li X; Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
Xu X; Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China.
Wu C; Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China.
Tong X; Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China.
Ou S; Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China.

Foods ; 12(18)2023 Sep 21.

Article em En | MEDLINE | ID: mdl-37761218