rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2
Background: Tetramethylpyrazine (TTMP) is a flavoring additive that significantly contributes to the formation of flavor compounds in soybean-based fermented foods. Over recent years, the application of TTMP in the food industry and medicine has been widely investigated. In addition, several methods...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BioMed Central Ltd
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |