Improved umami taste of the enzymatic hydrolysate of soybean protein isolate by Corynebacterium glutamicum P-45 fermentation
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference42 articles.
1. Safety and efficacy of a feed additive consisting of monosodium L-glutamate produced by fermentation with Corynebacterium glutamicum KCCM 80187 for all animal species (CJ Europe GmbH);Bampidis;EFSA Journal,2021
2. Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates;Cao;LWT,2023
3. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes);Chen;Food Chemistry,2021
4. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue;Duan;Food Research International,2021
5. Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality;Fadel;Journal of Advanced Research,2018
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