Metabolomics Reveal Optimal Grain Preprocessing (Milling) toward Rice Koji Fermentation
Author:
Affiliation:
1. Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
Funder
Ministry of Agriculture, Food and Rural Affairs
National Research Foundation of Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05131
Reference39 articles.
1. Microorganisms and Fermentation of Traditional Foods
2. Korean traditional fermented soybean products: Jang
3. Effect of Lime-Induced Leaf Chlorosis on Ochratoxin A, trans-Resveratrol, and ε-Viniferin Production in Grapevine (Vitis vinifera L.) Berries Infected by Aspergillus carbonarius
4. Role of Specific Components from Commercial Inactive Dry Yeast Winemaking Preparations on the Growth of Wine Lactic Acid Bacteria
5. Enzyme Production and Growth of Aspergillus oryzae S. on Soybean Koji Fermentation
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