Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.-Reference-Cited by-同舟云学术

Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.

Published:2021-03-28 Issue:3 Volume:31 Page:447-455
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Jang Mihyun¹,Jeong Do-Won²,Heo Ganghun¹,Kong Haram¹,Kim Cheong-Tae³,Lee Jong-Hoon¹

Affiliation:

1. Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea

2. Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea

3. Nongshim Co., Ltd., Seoul 07065, Republic of Korea

Funder

National Research Foundation of Korea

Kyonggi University

Justus-Liebig University

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://pdf.medrang.co.kr/JMB2/2021/031/JMB031-03-11.pdf

Reference41 articles.

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2. Korean traditional fermented soybean products: Jang

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4. Kang MJ, Kim SH, Joo HK, Lee GS, Yim MH. 2000. Isolation and identification of microorganisms producing the soy protein hydrolyzing enzyme from traditional mejus. J. Korean Soc. Agric. Chem. Biotechnol. 43: 86-94.

5. Kwon OJ, Kim JK, Chung YK. 1986. The characteristics of bacteria isolated from ordinary Korean soy sauce and soybean paste. J. Korean Agri. Chem. Soc. 29: 422-428.

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