Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

Aspergillus oryzae is an excellent strain for soy sauce fermentation because of its complicated enzyme system, especially protease. The aim of this study was to investigate the key enzymes and flavors during soy sauce fermentation, and a comparative assessment of extracellular enzymes during various...

Full description

Bibliographic Details
Main Authors: Guozhong Zhao, Li-Li Ding, Yunping Yao, Yanping Cao, Zhi-Hui Pan, De-Hua Kong
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Microbiology
Subjects:
Aspergillus oryzae
soy sauce
proteome
protease
amylolytic enzymes
flavors
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01872/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.01872/full

Similar Items