Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation

2020 ◽  
Vol 137 ◽  
pp. 109436
Author(s):  
Jian Guo ◽  
Wen Luo ◽  
Jun Fan ◽  
Taikei Suyama ◽  
Wen-xue Zhang
Keyword(s):  
Biogenic Amines ◽  
Soy Sauce ◽  
Salt Tolerant

Effect of salt-tolerant yeast ofCandida versatilisandZygosaccharomyces rouxiion the production of biogenic amines during soy sauce fermentation

2013 ◽  
Vol 94 (8) ◽  
pp. 1537-1542 ◽  
Author(s):  
Wei Qi ◽  
Li-Hua Hou ◽  
Hong-Lian Guo ◽  
Chun-Ling Wang ◽  
Zhen-Chuan Fan ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Soy Sauce ◽  
Salt Tolerant

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

2021 ◽  
Author(s):  
Yun‐Cheng Li ◽  
Jia‐Wei Rao ◽  
Fan‐Bing Meng ◽  
Zhong‐Wei Wang ◽  
Da‐Yu Liu ◽  
...  
Keyword(s):  
Adaptive Evolution ◽  
Soy Sauce ◽  
Salt Tolerant

Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

2001 ◽  
Vol 12 (9) ◽  
pp. 322-327 ◽  
Author(s):  
Catrinus van der Sluis ◽  
Johannes Tramper ◽  
René H Wijffels
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Soy Sauce ◽  
Salt Tolerant ◽  
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scholarly journals Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 109835
Author(s):  
Bin Liu ◽  
Zhongna Cao ◽  
Liehao Qin ◽  
Jingyao Li ◽  
Rui Lian ◽  
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Keyword(s):  
Biogenic Amines ◽  
Liquid State ◽  
High Salt ◽  
Soy Sauce
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