Quality and functional characteristics of chungkukjang prepared with various Bacillus sp. isolated from traditional chungkukjang

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Myung, Ye Lee ^a   Park, Su Young ^b   Jung, Keun Ok ^b   Park, Kun Young ^b   Soon, Dong Kim ^a  

^a Catholic University of Daegu   (South Korea)

^b Pusan National University   (South Korea)

Author keywords

Amino acid content; Antimutagenicity; B. licheniformis; Chungkukjang; Sensory evaluation

Indexed keywords

BACILLUS CIRCULANS; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACILLUS SP.; BACILLUS SUBTILIS; BREVIBACILLUS BREVIS; GLYCINE MAX;

EID: 19444387329     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07187.x     Document Type: Article

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