Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures.

Zhou, Rebecca Yinglan; Chua, Jian-Yong; Liu, Shao-Quan

Zhou, Rebecca Yinglan; Chua, Jian-Yong; Liu, Shao-Quan.

Afiliação

Zhou RY; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.
Chua JY; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore. Electronic address: jianyong.chua@nus.edu.sg.
Liu SQ; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215213, China. Electronic address: fstlsq@nus.edu.sg.

Food Res Int ; 156: 111350, 2022 06.

Article em En | MEDLINE | ID: mdl-35650979

Assuntos

Isoflavonas; Alimentos de Soja; Torulaspora; Vinho; Condimentos; Estudos de Viabilidade; Glicosídeos; Saccharomyces cerevisiae; Saccharomycetales; Cloreto de Sódio; Soro do Leite; Proteínas do Soro do Leite

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Alimentos de Soja / Torulaspora / Isoflavonas Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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