Soy sauce is a traditional condiment that, because of its documented health benefits, is
becoming increasingly ubiquitous. It is produced in a two‐stage fermentation process …

Background The past decade has seen probiotics being incorporated into non-dairy food
matrices at a proliferating rate. Concurrently, functional coffees fortified with cannabidiol, l …

The soy sauce produced by Cantonese fermentation has a unique flavor, among which
brine fermentation plays an important role. In this fermentation process, 61 volatile …

The presence of pathogens in fresh-cut fruits represents a risk for the public health since
these products generally do not receive any further treatment before consumption. In this …

With the increasing popularity of soy sauce containing high amounts of amino acid nitrogen
(AAN) in China and the positive correlation of biogenic amines (BAs) with AAN, reducing …

The abundance of salt-tolerant microorganisms in moromi contributes greatly to the flavor of
soy sauce, and Bacillus velezensis CS1. 10S, isolated from the traditional Chinese sun …

Background Many fermented foods and beverages are produced through the action of
complex microbial communities. Synthetic biology approaches offer the ability to genetically …

Quality deterioration due to undesirable discolorations in crude pine oleoresin during
storage is a major problem limiting its subsequent processing applications. To reveal the …

This chapter discusses the basic production processes of douchi, sufu, soy sauce, soybean
paste, natto, and tempeh. Soybean is a basic food ingredient in traditional Asian countries …

Fermented vegetables originated in China's Shang and Zhou Dynasties 3 100 years ago
and are one of the traditional fermented foods in China. Color is one of the most important …