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Yoganathan S/O Kanagasundaram

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Leveraging Neurospora Crassa in Co-Culture Fermentations: Modulating the Taste, Aroma, and Enhancing Fatty Aroma Profiles in Fermented Soybean Products

Number of pages: 31 Posted: 06 Aug 2025
Xin Hui Chin, Geraldine Chan, Aaron Thong, Ryan Soh, Pnelope Ng, Hosam Elhalis, Yoganathan S/O Kanagasundaram, Shao Quan Liu and Yvonne Chow
affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, National University of Singapore (NUS) - Department of Food Science and Technology and affiliation not provided to SSRN
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Neurospora crassa, co-culture, Aroma compounds, umami, solid-state fermentation