Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure

Agriculture & Biology

• soy sauce 95%
• mycobiota 83%
• lactic acid bacteria 64%
• citrulline 59%
• Tetragenococcus halophilus 57%
• Zygosaccharomyces rouxii 52%
• Pediococcus acidilactici 47%
• fermentation 40%
• saline water 38%
• alcoholysis 18%
• fermented foods 14%
• bacteria 12%
• Candida 12%
• carcinogens 12%
• salt concentration 11%
• cell death 10%
• byproducts 10%
• neoplasms 8%
• ethanol 8%
• assays 6%
• methodology 3%

Medicine & Life Sciences

• Soy Foods 100%
• Lactobacillales 88%
• Microbiota 68%
• Urethane 67%
• Fermentation 61%
• Pediococcus acidilactici 61%
• Pressure 45%
• Enterococcaceae 21%
• Zygosaccharomyces 20%
• Fermented Foods and Beverages 16%
• Bacteria 15%
• Carcinogens 11%
• Salts 10%
• Ethanol 9%
• Cause of Death 9%
• Cell Death 8%
• Food 8%
• Neoplasms 3%

Chemical Compounds

• Carbamate 70%
• L-Citrulline 67%
• Fermentation 65%
• Ethyl 49%
• Pressure 39%
• Citrulline 19%
• Food 19%
• Alcoholysis 16%
• Cell Death 14%
• Byproduct 13%
• Ethanol 8%