Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation

Journal of the Science of Food and Agriculture

Volumn 94, Issue 8, 2014, Pages 1537-1542

  Qi, Wei ^a   Hou, Li Hua ^a   Guo, Hong Lian ^a   Wang, Chun Ling ^a   Fan, Zhen Chuan ^a   Liu, Jin Fu ^b   Cao, Xiao Hong ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b TIANJIN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biogenic amines; Candida versatilis; Soy sauce; Zygosaccharomyces rouxii

Indexed keywords

CANDIDA; CANDIDA VERSATILIS; ZYGOSACCHAROMYCES ROUXII;

BIOGENIC AMINE; CADAVERINE; HISTAMINE; SPERMIDINE; TYRAMINE;

ANALYSIS; BIOSYNTHESIS; CANDIDA; FERMENTATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PH; PROCEDURES; SOYBEAN; TIME; ZYGOSACCHAROMYCES;

BIOGENIC AMINES; CADAVERINE; CANDIDA; FERMENTATION; FOOD HANDLING; HISTAMINE; HYDROGEN-ION CONCENTRATION; SOY FOODS; SPERMIDINE; TIME FACTORS; TYRAMINE; ZYGOSACCHAROMYCES;

EID: 84900544983     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6454     Document Type: Article

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