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Adjunctive application of solid‐state culture products and its freeze‐dried powder from Aspergillus sojae for semi‐hard cheese

  • Published:2020-06-24 Issue:13 Volume:100 Page:4834-4839
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J Sci Food Agric

Author:

Chintagavongse Napaporn1,Yoneda Tomoki1,Ming‐Hsuan Chi2,Hayakawa Toru1,Wakamatsu Jun‐ichi1,Tamano Koichi3,Kumura Haruto1ORCID

Affiliation:

1. Laboratory of Applied Food Science, Graduate School and Research Faculty of AgricultureHokkaido University Sapporo Japan

2. National Taiwan Ocean University Keelung Taiwan

3. Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST) Sapporo Japan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. Draft Genome Sequencing and Comparative Analysis of Aspergillus sojae NBRC4239

2. Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese

3. Influence of concomitant protease on the thermostability of lipase of psychrotropic bacteria;Kumura H;Milchwissenschaft,1991

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