Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation

Author:

Park Min Kyung,Choi Hye-Sun,Kim Young-Suk,Cho In Hee

Funder

Ministry of Science ICT and Future Planning

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference32 articles.

1. Cho HW, Kim SB, Jeong MK, Park YJ, Gletsu N, Ziegler TR, Jones DP. Discovery of metabolite features for the modeling and analysis of high-resolution NMR spectra. Int. J. Data Min. Bioinform. 2: 176–192 (2008)

2. Cho KM, Lim H, Kim M, Hwang CE, Nam SH, Joo OS, Lee BW, Kim JK, Shin E. Time course effects of fermentation on fatty acid and volatile compound profiles of cheonggukjang using new soybean cultivars. J. Food Drug Anal. 25: 637–653 (2017)

3. Choi NS, Chung DM, Han YJ, Kim SH, Song JJ. Purification and characterization of a subtilisin D5, a fibrinolytic enzyme of Bacillus amyloliquefaciens DJ-5 isolated from doenjang. Food Sci. Biotechnol. 18: 500–505 (2009)

4. Choi HS, Lee SY, Baek SY, Koo BS, Yoon H, Park HS, Yeo, SH. Quality characteristics of buckwheat (Fagopyrum esculentum) soksungjang. Korean J. Food Sci. Technol. 43: 77–82 (2011)

5. Coulibaly I, Kouassi EK, Kouassi CK, Kone D. Characterization of volatiles compounds emitted from freeze-dried Lactobacillus plantarum CWBI-B1419 during storage. World J. Res. Rev. 4: 75–82 (2017)

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