Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi

International Journal of Food Science and Technology

Volumn 50, Issue 6, 2015, Pages 1352-1358

  Liu, Jingjing ^a   Li, Dongsheng ^a,b   Hu, Yong ^a,b   Wang, Chao ^a,b   Gao, Bing ^a,b   Xu, Ning ^a,b  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b Hubei Provincial Cooperative Innovation Center of Industrial Fermentation   (China)

Author keywords

Fermentation; Halophilic aromatic yeast; Koji making; Soy sauce; Volatile compound

Indexed keywords

AMINO ACIDS; AROMATIC COMPOUNDS; AROMATIZATION; ASPERGILLUS; ENZYME ACTIVITY; FERMENTATION; NITROGEN; YEAST;

ASPERGILLUS ORYZAE; FERMENTATION TIME; KOJI MAKING; REDUCING SUGARS; SOY SAUCE; TITRATABLE ACID; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ASPERGILLUS ORYZAE; ZYGOSACCHAROMYCES ROUXII;

EID: 84929255194     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12789     Document Type: Article

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