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Table 1 Effect of culture temperature on flavor production

From: Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Strain

Sensory evaluation

37℃

45℃

53℃

None

Sweet

Sweet

Sweet

BJ3-2

Soybean flavor

Soybean /soy sauce flavor

Soy sauce flavor

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BMC Microbiology

ISSN: 1471-2180

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