Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Sequential Inoculation

Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2021.102662 ◽

2021 ◽

Vol 69 ◽

pp. 102662

Author(s):

Bin Liu ◽

Yan Li ◽

Zhongna Cao ◽

Chunling Wang

Keyword(s):

Soy Sauce ◽

The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

Future Foods ◽

10.1016/j.fufo.2021.100055 ◽

2021 ◽

pp. 100055

Author(s):

Chong Shin Yee ◽

Mohamad Nor Azzimi Sohedein ◽

Ooi Poh Suan ◽

Alan Wong Weng Loen ◽

Muhamad Hafiz Abd Rahim ◽

...

Keyword(s):

Bacillus Cereus ◽

Aspergillus Oryzae ◽

Liquid State ◽

Soy Sauce ◽

Aminobutyric Acid ◽

Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-019-2743-5 ◽

2019 ◽

Vol 35 (12) ◽

Cited By ~ 3

Author(s):

Jian Guo ◽

Wen Luo ◽

Xue-ming Wu ◽

Jun Fan ◽

Wen-xue Zhang ◽

...

Keyword(s):

Room Temperature ◽

Soy Sauce ◽

Salt Tolerant ◽

Temperature Plasma ◽

Rna Content ◽

Artp Mutagenesis

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10310 ◽

2020 ◽

Vol 100 (6) ◽

pp. 2782-2790 ◽

Cited By ~ 1

Author(s):

Lijie Zhang ◽

Ling Zhang ◽

Yan Xu

Keyword(s):

Soy Sauce ◽

Umami Taste ◽

Candida Versatilis

Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii

Journal of Bioscience and Bioengineering ◽

10.1016/j.jbiosc.2014.06.015 ◽

2015 ◽

Vol 119 (1) ◽

pp. 92-94 ◽

Cited By ~ 10

Author(s):

Masanobu Yuzuki ◽

Kenichiro Matsushima ◽

Yasuji Koyama

Keyword(s):

Soy Sauce ◽

Zygosaccharomyces Rouxii

Co-culture with Tetragenococcus halophilus changed the response of Zygosaccharomyces rouxii to salt stress

Process Biochemistry ◽

10.1016/j.procbio.2020.02.021 ◽

2020 ◽

Vol 95 ◽

pp. 279-287

Author(s):

Shangjie Yao ◽

Rongqing Zhou ◽

Yao Jin ◽

Liqiang Zhang ◽

Jun Huang ◽

...

Keyword(s):

Salt Stress ◽

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

Food Chemistry ◽

10.1016/j.foodchem.2020.128382 ◽

2020 ◽

pp. 128382 ◽

Cited By ~ 1

Author(s):

Yun-Cheng Li ◽

Wen Du ◽

Fan-Bing Meng ◽

Jia-Wei Rao ◽

Da-Yu Liu ◽

...

Keyword(s):

Salt Tolerance ◽

Protein Hydrolysates ◽

Soy Sauce ◽

Tartary Buckwheat ◽

Zygosaccharomyces Rouxii

Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii

Food Research International ◽

10.1016/j.foodres.2019.03.053 ◽

2019 ◽

Vol 121 ◽

pp. 348-358 ◽

Cited By ~ 5

Author(s):

Shangjie Yao ◽

Rongqing Zhou ◽

Yao Jin ◽

Jun Huang ◽

Chongde Wu

Keyword(s):

Transcription Profiling ◽

Physiological Characterization ◽

Carbohydrate Fermentation Patterns of Salt-torelant Strains of Tetragenococcus halophilus Isolated from Soy Sauce Mashes in Various Regions

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan1988.93.579 ◽

1998 ◽

Vol 93 (7) ◽

pp. 579-581

Author(s):

Kazuo HIGASHI ◽

Katsuhiko NOYA ◽

Yukinobu KAWAMURA

Keyword(s):

Soy Sauce ◽

Carbohydrate Fermentation

Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2007.10.011 ◽

2008 ◽

Vol 121 (3) ◽

pp. 245-252 ◽

Cited By ~ 35

Author(s):

S MASUDA ◽

H YAMAGUCHI ◽

T KUROKAWA ◽

T SHIRAKAMI ◽

R TSUJI ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

High Salt ◽

Immunomodulatory Effect ◽

Soy Sauce ◽

Salt Medium ◽

Soy Sauce Moromi