Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation

Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by <i>Aspergillus oryzae</i>, the microbiome of the moromi differs to soy moromi, especially in yeast composition due to t...

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Bibliographic Details
Main Authors:	Rebekka H. Lülf, Karl Selg-Mann, Thomas Hoffmann, Tingting Zheng, Melanie Schirmer, Matthias A. Ehrmann
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Foods
Subjects:	lupine moromi sensory analysis GC-MS <i>Zygosaccharomyces rouxii</i> <i>Debaryomyces hansenii</i>
Online Access:	https://www.mdpi.com/2304-8158/12/1/197

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