Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Rebekka H. Lülf"'
Autor:
Rebekka H. Lülf, Karl Selg-Mann, Thomas Hoffmann, Tingting Zheng, Melanie Schirmer, Matthias A. Ehrmann
Publikováno v:
Foods, Vol 12, Iss 1, p 197 (2023)
Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus oryzae, the microbiome of the moromi differs to soy moromi, especiall
Externí odkaz:
https://doaj.org/article/1fe5b06cb75447bea5c80df567809bb1
Publikováno v:
Microbiology resource announcements. 11(11)
Debaryomyces hansenii TMW 3.1188 is a halotolerant diploid yeast that was isolated from lupine moromi fermentation. Here, we report on the 24.77-Mbp genome of a diploid strain of the species D. hansenii .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05dbdcea70dec5f5067abf978184d35b
https://pubmed.ncbi.nlm.nih.gov/36287019
https://pubmed.ncbi.nlm.nih.gov/36287019
Publikováno v:
Systematic and Applied Microbiology. 45:126324
Three moderately halophilic strains, TMW 2.2308
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac2e522d20f6d629a8374fad653e9948
https://doi.org/10.1016/j.syapm.2022.126324
https://doi.org/10.1016/j.syapm.2022.126324
Publikováno v:
International Journal of Food Microbiology. 354:109316
Fermented soy sauces are used as food seasonings in Eastern countries and all over the world. Depending on their cultural origins, their production differs in parameters such as wheat addition, temperature, and salt concentration. The fermentation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63f4a8631bdafae2ad8df33e54ac3c48
https://doi.org/10.1016/j.ijfoodmicro.2021.109316
https://doi.org/10.1016/j.ijfoodmicro.2021.109316