Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature

Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature

Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the flavour formation of e...

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Bibliographic Details
Main Authors: Xinzhi Li, Xinyu Xu, Changzheng Wu, Xing Tong, Shiyi Ou
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
moromi fermentation
sequential inoculation
<i>Tetragenococcus halophilus</i>
<i>Wickerhamomyces anomalus</i>
synergism
flavour compounds
Online Access:https://www.mdpi.com/2304-8158/12/18/3509

Internet

https://www.mdpi.com/2304-8158/12/18/3509

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