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

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• 作者：Pannarat Singracha^a ; Nuttawee Niamsiri^a ; Wonnop Visessanguan^b ; Sittiwat Lertsiri^a ; ^{sittiwat.ler@mahidol.ac.th} ; Apinya Assavanig^a
• 关键词：Soy sauce ; Reduced-salt moromi fermentation ; Starter cultures ; Volatile flavor compounds ; Biogenic amines
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：181-188
• 全文大小：1388 K
• 卷排序：78

文摘

Comparison of microbiological and biochemical properties of reduced salt and traditional soy sauce. Zygosaccharomyces rouxii and Meyerozyma guilliermondii starter enhanced formation of volatile flavor compounds in soy sauce. Low biogenic amines formation was observed in reduced salt soy sauce fermentation with Tetragenococcus halophilus starter.