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

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

Food Chemistry ◽

10.1016/j.foodchem.2017.07.094 ◽

2018 ◽

Vol 240 ◽

pp. 1-8 ◽

Cited By ~ 26

Author(s):

Putu Virgina Partha Devanthi ◽

Robert Linforth ◽

Helen Onyeaka ◽

Konstantinos Gkatzionis

Keyword(s):

Soy Sauce ◽

Sequential Inoculation

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