Reduction of Characteristic Biogenic Amines Production by Synergistic Fermentation of Salt-Tolerant Yeast in Soy Sauce

被引：1
|
作者：
Qi, Wei [1 ]
Zhang, Wen-Tao [1 ]
Lu, Fu-Ping [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Minist Educ, Key Lab Ind Fermentat Microbiol, Tianjin 300457, Peoples R China
来源：
ADVANCES IN APPLIED BIOTECHNOLOGY | 2018年 / 444卷
基金：
中国国家自然科学基金;
关键词：
LACTIC-ACID BACTERIA; ZYGOSACCHAROMYCES-ROUXII; CANDIDA-VERSATILIS; FLAVOR; FOODS; DEGRADATION; WINEMAKING; SAUERKRAUT; COCULTURE; SYSTEM;
D O I：
10.1007/978-981-10-4801-2_28
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：277 / 287
页数：11
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