As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in
catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming …

Soy sauce is an increasingly popular oriental fermented condiment produced through a two-
step fermentation process called koji (solid-state fermentation) and moromi (brine …

The characteristic flavor of fermented foods has an important impact on the purchasing
decisions of consumers, and its production mechanisms are a concern for scientists …

Background Traditional fermented bean condiments (TFBCs) are widely spread in East
Asian due to their special flavor and have a history of thousands of years. Currently …

Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

Staphylococcus is the dominant genus in the fermentation process of soy sauce, but its effect
on the flavor of soy sauce has not been clearly established. In order to investigate the role of …

Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

Flavor, the most important quality index of soy sauce, is mostly influenced by the microbiota
in fermented food ecosystem, however, the association between microorganisms and soy …

Yeast plays an important role in the formation of desirable aroma during soy sauce
fermentation. In this study, the structure and diversity of yeast communities in seven different …

Lactic acid bacteria (LAB) encounter various environmental stresses (acidic, thermal,
osmotic, oxidative, ethanolic and others) during food fermentation and production. Cross …