Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii...

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Bibliographic Details
Main Authors: Devanthi, Putu Virgina Partha, Linforth, Robert, El Kadri, Hani, Gkatzionis, Konstantinos
Format: Article
Published: Elsevier 2018
Subjects:
Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC–MS
Online Access:https://eprints.nottingham.ac.uk/50437/

Internet

https://eprints.nottingham.ac.uk/50437/

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