Metabolomic assessment of fermentative capability of soybean starter treated with high pressure

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 15, 2010, Pages 8738-8747

  Ko, Bong Kuk ^a   Kim, Ki Myong ^b   Hong, Young Shick ^a   Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

^b Jeonnam Biofood Technology Center   (South Korea)

Author keywords

fermentation; meju; Metabolomics; NMR; soy sauce; starter

Indexed keywords

AGING TIME; BACTERIAL POPULATION; ENZYME STABILITY; HIGH PRESSURE; HYPEROSMOTIC STRESS; INCUBATION PERIODS; INCUBATION TIME; MEJU; METABOLOMIC ANALYSIS; METABOLOMICS; NEUTRAL PROTEASE; NITROGEN CONTENT; NMR; PHOSPHOCHOLINE; PHYSICAL TREATMENTS; SOY SAUCE; SOYBEAN PRODUCTS;

AMINO ACIDS; BACTERIOLOGY; FERMENTATION; FOOD PROCESSING; GLYCEROL; HYDROLASES; METABOLISM; STARTERS; WATER CONTENT;

BACTERIA;

PLANT EXTRACT;

ARTICLE; BACTERIUM; CHEMISTRY; FERMENTATION; FOOD HANDLING; METABOLISM; METABOLOMICS; MICROBIOLOGY; PRESSURE; SOYBEAN;

BACTERIA; FERMENTATION; FOOD HANDLING; METABOLOMICS; PLANT EXTRACTS; PRESSURE; SOYBEANS;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 77955698824     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101994u     Document Type: Article

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