Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment
Open Access
- 7 October 2022
- journal article
- research article
- Published by Elsevier in Current Research in Food Science
- Vol. 5, 1826-1836
Abstract
No abstract availableKeywords
This publication has 47 references indexed in Scilit:
- Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis subsp. nov.International Journal of Systematic and Evolutionary Microbiology, 2012
- Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce FermentationJournal of Agricultural and Food Chemistry, 2011
- Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteriaJournal of Applied Microbiology, 2011
- A Comprehensive Proteomics and Transcriptomics Analysis ofBacillus subtilisSalt Stress AdaptationJournal of Bacteriology, 2010
- The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and saltFood Microbiology, 2009
- Genetic and physiological diversity of Tetragenococcus halophilus strains isolated from sugar- and salt-rich environmentsMicrobiology, 2008
- Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditionsInternational Journal of Food Science and Technology, 2008
- Tolerance to high osmolality of the lactic acid bacterium Oenococcus oeni and identification of potential osmoprotectantsInternational Journal of Food Microbiology, 2007
- Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilliJournal of Applied Microbiology, 2005
- Citrate lyases of lactic acid bacteriaLe Lait, 1998