2023•Food ChemistryRequires access

Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing

Wei Zhang, Zhangchi Xiao, Zimeng Gu, Xiang Bo Deng, Jun Liu, Xiaoming Luo, Song Chun-xiang, Xuewei Jiang

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Key concepts: Fermentation, Flavor, Food science, Aroma, Chemistry, Yeast, Brewing, Biochemistry

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Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing — Research Paper | ScholarLens