Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauce
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We investigated the effects of defined yeast starters on ganjang fermentation using batches inoculated with Debaryomyces hansenii, Wickerhamomyces anomalus, and/or Wickerhamiella versatilis in combination with Tetragenococcus halophilus. Absolute quantificatio... ...
