Proteomics analysis of enzyme systems and pathways change during the moromi fermentation of soy sauce mash.

The enzymes present with excellent property during the moromi fermentation period could be obtained from these results. Meanwhile, the characterization of the metabolic pathways of microorganisms during the moromi fermentation period was revealed. It provides a scientific basis for more scientific and purposeful improvement of moromi fermentation in the future. This article is protected by copyright. All rights reserved.