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

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

The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation of cultures in moromi fermentation models, with r...

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Bibliographic Details
Main Authors:	Devanthi, Putu Virgina Partha, Linforth, Robert, Onyeaka, Helen, Gkatzionis, Konstantinos
Format:	Article
Published:	Elsevier 2018
Subjects:	Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC–MS
Online Access:	https://eprints.nottingham.ac.uk/45230/

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