Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce

作者：Lin Zhang, Zhu Zhang, Jun Huang, Rongqing Zhou, Chongde Wu · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104850 · 被引用次数：19 · 研究领域：Polyamine Metabolism and Applications、Fermentation and Sensory Analysis、Probiotics and Fermented Foods