Relationship Between Extracellular Cellulase, Pectinase and Xylanase Activity of IsolatedAspergillus oryzaeStrains Grown on Koji and the Umami-Tasting Amino Acid Content of Soy Sauce-Reference-Cited by-同舟云学术

Relationship Between Extracellular Cellulase, Pectinase and Xylanase Activity of IsolatedAspergillus oryzaeStrains Grown on Koji and the Umami-Tasting Amino Acid Content of Soy Sauce

Published:2016-10 Issue:4 Volume:30 Page:278-291
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Lin Weimin,Song Jiajia,Hu Wenfeng,Miao Jianyin,Gao Xiangyang

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference24 articles.

1. γ-Aminobutyric acid production by culturable bacteria from the human intestine

2. Hemicellulase activity of antarctic microfungi

3. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

4. New model for flavour quality evaluation of soy sauce

5. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

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