Publications by authors named "Yuichi Mizuno"
J Biosci Bioeng
December 2024
Article Synopsis
- A study analyzed the microbiome and volatile organic compounds (VOCs) in soy sauce moromi during fermentation and aging, revealing a diverse bacterial community initially dominated by Staphylococcus and Bacillus before transitioning to Tetragenococcus.
- The fungal community was initially simple, primarily consisting of Aspergillus, but became more diverse after the addition of Zygosaccharomyces rouxii on day 42, introducing new dominant species.
- The VOC profile evolved significantly during fermentation, with certain fungi showing positive correlations to the production of alcohols, esters, and phenols, suggesting their important role in developing the complex aroma of soy sauce.
