ArticleFoods (Basel, Switzerland)2021
Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation.Food chemistry: X · 2026Article
- Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce.Food chemistry: X · 2025Article
- Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied byMetabolites · 2024Article
- Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation withFoods (Basel, Switzerland) · 2024Article
- Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process.Foods (Basel, Switzerland) · 2023Article
- Comparative Metabolomic Analysis of Moromi Fermented Using DifferentMolecules (Basel, Switzerland) · 2022Article
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Authors and funding
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Abstract
Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of
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