2024
DOI: 10.1101/2024.02.28.582453
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Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Caroline Isabel Kothe,
Christian Carøe,
Florent Mazel
et al.

Abstract: Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans. The misos were produce… Show more

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