Isolation, Identification, Optimization of Fermentation Conditions and Application of β-Phenylethanol-producing Yeast from Natural Soy Sauce Mash
To improve the quality of soy sauce, this paper presented a study on the production of β-phenylethanol by Zygosaccharomyces rouxii and its application in the brewing of high-salt liquid-state fermented soy sauce. The β-phenylethanol-producing yeast strain J13, screened from natural sauce mash, was i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110011 |