Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature

Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the flavour formation of e...

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Bibliographic Details

Published in:	Foods
Main Authors:	Xinzhi Li, Xinyu Xu, Changzheng Wu, Xing Tong, Shiyi Ou
Format:	Article
Language:	English
Published:	MDPI AG 2023-09-01
Subjects:	moromi fermentation sequential inoculation <i>Tetragenococcus halophilus</i> <i>Wickerhamomyces anomalus</i> synergism flavour compounds
Online Access:	https://www.mdpi.com/2304-8158/12/18/3509