Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation
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DOI: 10.3390/foods12010197
Abstract: 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… read more here.
Keywords: lupine based; profile; aroma profile; carbohydrate sources ... See more keywords