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LWT- Food science and technology, v.139, 2021년, pp.110543 -
Zhao, Guozhong (State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology) , Liu, Chong (State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology) , Hadiatullah, Hadiatullah (School of Pharmaceutical Science and Technology, Health Science Platform, Tianjin University) , Yao, Yunping (State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology) , Lu, Fuping (State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science)
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Abstract At present, the consumer demand for high-quality soy sauce is growing. Hericium erinaceus, an edible mushroom with many health benefits, was used for soy sauce fermentation. Firmicutes and Proteobacteria were identified as the main phyla, while, Bacillus and Stenotrophomonas as the predomi...
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