Changes in microbial flora and enzyme activity during the aging of tou-pan-chiang, a Chinese fermented condiment

Journal of Fermentation Technology

Volumn 66, Issue 4, 1988, Pages 473-478

  Chou, Cheng Chun ^a   Hwang, Gwo Rong ^a   Ho, Frank Ming ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 38249031191     PISSN: 03856380     EISSN: None     Source Type: Journal    
DOI: 10.1016/0385-6380(88)90017-9     Document Type: Article

References (18)

1. Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared using Aspergillus oryzae and Rhizopus oligosporus
2. Decomposition of soybean oligosaccharides by intestinal bacteria. VI. Purification and properties of .ALPHA.-galactosidase from Escherichia coli subsp. communior IAM 1272.
3. Technical note: Cellulase and exo-amylase in experimental soy sauce fermentations
4. Biochemical changes in experimental soy sauce Koji
5. Microbial succession in experimental soy sauce fermentations
6. Miso fermentation