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Abstract
Soy sauce fermentation is largely mediated by bacteria, including several non‐salt‐tolerant bacterial species. The present study aimed to compare the use of Aspergillus oryzae alone or in co‐inoculation with Lactobacillus plantarum or Enterococcus faecalis on the resulting enzymatic activity, content of phenolic compounds, free amino acids, organic acids, and antioxidant capacity of soy...