|
|||||
|
|
Microbe participation in aroma production during soy sauce fermentation |
|
| Authors: | Risa Harada Masanobu Yuzuki Kotaro Ito Kazuki Shiga Takeshi Bamba Eiichiro Fukusaki |
| Affiliation: | 1. Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan;2. Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan;3. Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan |
| Abstract: | |
| Keywords: | Soy sauce Metabolic profiling Fermentation Constituent profile Fermentation microbe Lactic acid Acetic acid Ethanol Corresponding author Tel /fax: +81 6 6879 7424 |
| 本文献已被 ScienceDirect 等数据库收录！ | |