Changes of physicochemical indexes in five groups of moromi during fermentation.

Changes of physicochemical indexes in five groups of moromi during fermentation.

<p><b>(A)</b> Changes of total acid; <b>(B)</b> Changes of amino acid nitrogen; <b>(C)</b> Changes of reducing sugar. (MT: 30°C; LT: 15°C; <i><i>S. lloydii</i></i>: inoculated <i><i>S. lloydii</i></i>, 15°C; &l...

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Bibliographic Details
Main Author:	Changzheng Wu (1416592) (author)
Other Authors:	Hui Wu (219526) (author), Xiya Yu (697713) (author), Tianchang Jia (12228596) (author), Tao He (23919) (author), Qinhui Hong (22446637) (author), Xing Tong (641280) (author)
Published:	2025
Subjects:	Biochemistry Cell Biology Neuroscience Biotechnology Ecology Sociology Environmental Sciences not elsewhere classified Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified year field studies targeted strain interventions staphylococcus lloydii </ soy sauce industry soy sauce due rapid industrial optimization leuconostoc lactis </ kodamaea ohmeri </ fermented soy sauce enabling accelerated investigation diminished aroma arises 30 ° c 15 ° c temperature fermentation process seasonal temperature dependency microbial metabolic constraints season fermentation system exhibits optimal flavor low relative abundance functional microbial strains div >< p temperature conditions microbial dynamics winter season weaker flavor three strains specific strains flavor consistency autumn season winter ), traditional multi salt diluted research offers natural four lingnan region innovative laboratory findings revealed feasible tool ethyl acetate effectively test benzene acetaldehyde
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