Skip to main content

Table 1 Sensory evaluation of BJ3-2 at 37 °C and 45 °C

From: rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2

Strain

Soy sauce-like aroma (35)

Chi-flavor (35)

Ammonia (30)

BJ3-2 37 °C

18

32

22

BJ3-2 45 °C

33

19

20

Back to article page

BMC Biotechnology

ISSN: 1472-6750

Contact us