Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens

Author:

Hong Yeun,Jung Hyun-Ji,Kim Hae-Yeong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference38 articles.

1. Han YS, Lucas J, Kunz B. Traditional Korean fermented foods (review). Chem. Mikrobiol. Technol. Lebensm. 15: 150–160 (1993)

2. Park KY, Hwang KM, Jung KO, Lee KB. Studies on the standardization of doenjang (Korean soybean paste). J. Korean Soc. Food Sci. Nutr. 31: 343–350 (2002)

3. Yoo SK, Kang SM, Noh YS. Quality properties on soybean pastes made with microorganism isolated from traditional soybean pastes. Korean J. Food Sci. Technol. 32: 1266–1270 (2000)

4. Lee JS, Kwon SJ, Ahn C, Yoo JY. Enzyme activities and physiological functionality of yeasts from traditional meju. Korean J. Appl. Biotechnol. 25: 448–453 (1997)

5. Beaumont M. Flavouring composition prepared by fermentation with Bacillus spp. Int. J. Food Microbiol. 75: 189–196 (2002)

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