Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

LWT

Volumn 78, Issue , 2017, Pages 181-188

  Singracha, Pannarat ^a   Niamsiri, Nuttawee ^a   Visessanguan, Wonnop ^b   Lertsiri, Sittiwat ^a   Assavanig, Apinya ^a  

^a Mahidol University   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Biogenic amines; Reduced salt moromi fermentation; Soy sauce; Starter cultures; Volatile flavor compounds

Indexed keywords

AMINES; BACTERIA; FLAVOR COMPOUNDS; FOOD PROCESSING; III-V SEMICONDUCTORS; LACTIC ACID; SODIUM CHLORIDE; YEAST;

BIOCHEMICAL PROPERTIES; BIOGENIC AMINES; LACTIC ACID BACTERIA; SOY SAUCE; STARTER CULTURES; TETRAGENOCOCCUS HALOPHILUS; TOTAL BACTERIA; VOLATILE FLAVOR COMPOUNDS;

FERMENTATION;

EID: 85007125124     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.019     Document Type: Article

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