Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

Applied Microbiology and Biotechnology

Volumn 96, Issue 1, 2012, Pages 49-60

  Yasuda, Masaaki ^a   Tachibana, Shinjiro ^b   Kuba Miyara, Megumi ^b  

^a OPEN UNIVERSITY OF JAPAN   (Japan)

^b UNIVERSITY OF THE RYUKYUS   (Japan)

Author keywords

Aspartic proteinases; Carboxypeptidases; Fermented tofu; Koji; Monascus; Tofuyo

Indexed keywords

ASPARTIC PROTEINASE; CARBOXYPEPTIDASES; FERMENTED TOFU; KOJI; MONASCUS; TOFUYO;

BIOLOGY; BIOTECHNOLOGY;

FUNGI;

ALPHA GLUCOSIDASE; AMYLASE; ASPARTIC PROTEINASE; CARBOXYPEPTIDASE;

BIOCHEMISTRY; BIOTECHNOLOGY; ENZYME ACTIVITY; FERMENTATION; FOOD PROCESSING; FUNGUS; HYDROLYSIS; MICROBIAL ACTIVITY; PHYSICOCHEMICAL PROPERTY; PROTEIN; RICE;

FERMENTED PRODUCT; FOOD FERMENTATION; FOOD PROCESSING; MONASCUS; NONHUMAN; RED KOJI; REVIEW; TOFUYO;

ASIA; FOOD MICROBIOLOGY; MONASCUS; ORYZA SATIVA; SOY FOODS;

FUNGI; GLYCINE MAX; MONASCUS;

EID: 84866046767     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-012-4300-0     Document Type: Review

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