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Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce

Chi Zhao1, Yuxiang Zhang2, Fangming Lan2

  • 1School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.

Food Research International (Ottawa, Ont.)
|May 13, 2025
PubMed

Keywords:
Absolute quantitativeCantonese soy sauceFlavor profileInoculation strategyMicrobial communityStaphylococcus carnosus

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