FEATURES OF THE BIOCONVERSION OF SOY RAW MATERIALS INTO FERMENTED PRODUCTS-Reference-Cited by-同舟云学术

FEATURES OF THE BIOCONVERSION OF SOY RAW MATERIALS INTO FERMENTED PRODUCTS

Published:2021 Issue:19 Volume:1 Page:320-322
ISSN:2312-640X
Container-title:http://eng.biomos.ru/conference/articles.htm
language:ru
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Author:

Rimareva L.V.¹,Tadjibova P.Yu.¹,Pogorzhelskaya N.S.¹,Ignatova N.I.¹,Overchenko M.B.¹

Affiliation:

1. All-Russian Research Institute of Food Biotechnology - branch of the Federal State Budgetary Institution of Science of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Abstract

Comparative studies of biotechnological methods for obtaining fermented products based on the conversion of soy raw materials with a selected complex of endogenous enzymes and using a selected strain of Aspergillus oryzae - the producer of a complex of proteases and other hydrolases.

Funder

Russian Academy of Sciences

Publisher

CO LTD "EXPO-BIOHIM-TEXNOLOGIES"

Subject

General Medicine

Reference7 articles.

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3. 3. Serba EM, Tadzhibova PYu, Rimareva LV, Overchenko МB, Ignatova NI, Volkova GS. Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes // Foods and Raw Materials. 2021. Vol. 9. No. 1. Р. 52–58. DOI: https://doi.org/10.21603/2308-4057-2021-1-52-58

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