Characteristics of bacterial-koji and doenjang(soybean paste) made by using Bacillus subtilis DJI

Korean Journal of Microbiology and Biotechnology

Volumn 35, Issue 4, 2007, Pages 325-333

  Chang, Mi ^a   Hae, Choon Chang ^a  

^a Chosun University   (South Korea)

Author keywords

B. Subtilis DJI; Bacterial koji; Doenjang; Fibrinolytic activity; Soybean paste

Indexed keywords

AMYLASE; ARGININE; ASPARTIC ACID; GLUTAMIC ACID; LEUCINE; NITROGEN;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONTROLLED STUDY; DOENJANG; GAS CHROMATOGRAPHY; GENE SEQUENCE; MASS SPECTROMETRY; NONHUMAN; PROTEIN CONTENT; SOYBEAN;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 38049020160     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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