Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains

Korean Journal of Applied Microbiology and Biotechnology

Volumn 26, Issue 6, 1998, Pages 551-557

  Kim Dong Ho, ^a   Seung Ho Kim, ^a   Choi, N S ^a   Suk Bai, ^a   Chun, S B ^a  

^a Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

Aspergillus; Meju; Soybean

Indexed keywords

2,3 BUTANEDIOL; ACRIDINE DERIVATIVE; AMYLASE; CARBOXYLIC ACID; FATTY ACID; LIMONENE; NITROGEN; PROTEINASE; PYRAZINE; SUGAR; TRIACYLGLYCEROL LIPASE;

ARTICLE; ASPERGILLUS; BACILLUS; CARBOHYDRATE METABOLISM; CEREAL; CHEMICAL COMPOSITION; ENZYME ACTIVITY; FERMENTATION; FLAVOR; LIPOLYSIS; NONHUMAN; ODOR; PROTEIN DEGRADATION; SOYBEAN;

ASPERGILLUS; BACILLUS;

EID: 0032425586     PISSN: 02572389     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)