Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2–2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybe...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009258 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|