Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.

Devanthi, Putu Virgina Partha; Linforth, Robert; Onyeaka, Helen; Gkatzionis, Konstantinos

Devanthi, Putu Virgina Partha; Linforth, Robert; Onyeaka, Helen; Gkatzionis, Konstantinos.

Afiliación

Devanthi PVP; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT United Kingdom.
Linforth R; Division of Food Sciences, University of Nottingham, Sutton Bonington, Leicestershire LE12 5RD, United Kingdom.
Onyeaka H; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT United Kingdom.
Gkatzionis K; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT United Kingdom. Electronic address: k.gkatzionis@bham.ac.uk.

Food Chem ; 240: 1-8, 2018 Feb 01.

Article en En | MEDLINE | ID: mdl-28946215

Asunto(s)

Enterococcaceae; Fermentación; Alimentos de Soja; Zygosaccharomyces; Cromatografía de Gases y Espectrometría de Masas

Palabras clave

Aroma; Co-inoculation; GCMS; Sequential inoculation; Soy sauce; Tetragenococcus halophilus; Volatile compounds; Zygosaccharomyces rouxii

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Zygosaccharomyces / Alimentos de Soja / Enterococcaceae / Fermentación Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article

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