Background Fermented chili pepper products are widely favored by customers for their
distinct taste and nutritional properties. The quality of these products is primarily influenced …

Background Traditional fermented bean condiments (TFBCs) are widely spread in East
Asian due to their special flavor and have a history of thousands of years. Currently …

The characteristic flavor of fermented foods has an important impact on the purchasing
decisions of consumers, and its production mechanisms are a concern for scientists …

Yeast plays an important role in the formation of desirable aroma during soy sauce
fermentation. In this study, the structure and diversity of yeast communities in seven different …

During the fermentation of soy sauce, the metabolism of microorganisms and the Maillard
reaction produce a wide variety of metabolites that contribute to the unique and rich flavor …

The fermentation process of traditional shrimp paste is closely associated with the
production of flavor substances, but the formation mechanism of key aroma components is …

Application of low-salt fish sauce is restricted by its easy spoilage and poor flavor formation.
In this study, a salt-tolerant strain Tetragenococcus muriaticus with powerful salt tolerance …

Soy sauce is a popular fermented seasoning due to its distinct flavor and rich umami taste.
Its traditional production involves two stages: solid-state fermentation and moromi (brine …

Umami peptides formed by microbial metabolism play an important role in the umami taste
of Chouguiyu. In this study, 138 umami peptides and 6 kinds of proteases in two categories …

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 …