Lv4
552 积分 2023-05-08 加入
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
1个月前
已完结
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
1个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
1个月前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
1个月前
已完结
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
1个月前
已完结
Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
1个月前
已完结
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
1个月前
已完结
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
1个月前
已完结
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
1个月前
已完结
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
2个月前
已完结
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