Improved protease activity of Pixian broad bean paste with cocultivation of Aspergillus oryzae QM-6 and Aspergillus niger QH-3-Reference-Cited by-同舟云学术

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Improved protease activity of Pixian broad bean paste with cocultivation of Aspergillus oryzae QM-6 and Aspergillus niger QH-3

Published:2020-03 Issue: Volume:44 Page:33-40
ISSN:0717-3458
Container-title:Electronic Journal of Biotechnology
language:en
Short-container-title:Electronic Journal of Biotechnology

Author:

Tang Jie,Chen Ting-ting,Hu Qiong,Lei Dan,Sun Qing,Zhang Shu-ming,Zeng Chao-yi,Zhang Qing

Funder

Transformation of Scientific and Technological Achievements Programs of Sichuan Province

Natural Science Foundation of Sichuan Provincial Department of Education

Ministry of Education of China

Xihua University

Sichuan Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference37 articles.

1. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation;Li;Int J Food Prop,2018

2. Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi;Liu;Int J Food Sci Technol,2015

3. Aspergillus associated with Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea;Hong;Mycobiology,2015

4. Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76;Xu;Biocatal Agric Biotechnol,2013

5. Food-processing enzymes from recombinant microorganisms-a review;Olempska-Beer;Regul Toxicol Pharmacol,2006

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1. Enhanced protease production by Aspergillus candidus strain MKA05 using response surface methodology;Biomass Conversion and Biorefinery;2024-08-16

2. Polymethoxylated flavones from the leaves of Vitex negundo have fungal-promoting and antibacterial activities during the production of broad bean koji;Frontiers in Microbiology;2024-05-01

3. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review;Food Research International;2024-05

4. Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains;International Journal of Food Engineering;2024-03-18

5. Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste);Journal of Food Science;2024-03-11

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