Proteolysis during the fermentation of ethanol-supplemented miso

Journal of Food Science

Volumn 66, Issue 8, 2001, Pages 1080-1083

  Chiou, R Y Y ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Agitation; Ethanol; Free amino acid; Miso; NaCl; Sucrose

Indexed keywords

GLYCINE MAX;

EID: 0035664993     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb16084.x     Document Type: Article

References (10)

1. Microbiology and biochemistry of miso (soypaste) fermentation
2. The proteolytic enzymes of Aspergillus oryzae. I. Methods for the estimation and isolation of the proteolytic enzymes
3. Traditional fermented food products
4. Salt-free fermentation of miso using ethanol, sugars and polyols
5. Fermentation of low-salt miso as affected by supplementation with ethanol
6. Industrialization of Japanese miso fermentation
7. Enzymic hydrolysis of protein by various enzyme preparations
8. The action of acid proteinase from Aspergillus oryzae on soybean proteins
9. The action of peptidases from Aspergillus oryzae in digestion of soybean proteins