Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different fermentation types have been little studied. Here, we i...

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Bibliographic Details
Main Authors: Guiliang Tan, Yi Wang, Min Hu, Xueyan Li, Xiangli Li, Ziqiang Pan, Mei Li, Lin Li, Ziyi Zheng
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Microbiology
Subjects:
soy sauce
metagenome
flavor metabolite
metabolic pathways
functional microbes
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.976206/full

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