Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation-Reference-Cited by-同舟云学术

Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation

Published:2023-12-26 Issue:3 Volume:34 Page:654-662
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Kim Dong Hyun¹²,Chun Byung Hee³,Lee Jae-Jung⁴,Kim Oh Cheol⁴,Hyun Jiye⁴,Han Dong Min⁵,Jeon Che Ok⁵,Lee Sang Hun⁶,Lee Sang-Han²,Choi Yong-Ho⁴,Hong Seung-Beom¹

Affiliation:

1. Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea

2. Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea

3. Department of Microbiology, Pukyong University, Busan 48513, Republic of Korea

4. Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea

5. Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea

6. Food and Nutrition Div., National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society for Microbiology and Biotechnology

Link

https://pdf.medrang.co.kr/JMB2/2024/034/jmb-34-3-654.pdf

Reference38 articles.

1. A Chinese fermented soybean food

2. Naturally fermented ethnic soybean foods of India

3. Kumar D, Lal MK, Dutt S, Raigond P, Changan SS, Tiwari RK, et al. 2008. Traditional healthful fermented products of Japan. Mol. Nutr. Food Res. 35: 791.

4. Korean traditional fermented soybean products: Jang

5. Immunoreactivity and Amino Acid Content of Fermented Soybean Products

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