Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76

Biocatalysis and Agricultural Biotechnology

Volumn 2, Issue 4, 2013, Pages 344-351

  Xu, Defeng ^a   Li, Caihong ^b   Zhao, Mouming ^c   Fengc, Yunzi ^c   Sun, Lijun ^a   Wang, Yaling ^a  

^a GUANGDONG OCEAN UNIVERSITY   (China)

^b GUANGDONG MEDICAL UNIVERSITY   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aspergillus; Improvement; Soy sauce fermentation; Strain performance

Indexed keywords

ASPERGILLUS; ASPERGILLUS ORYZAE;

EID: 84887159340     PISSN: 18788181     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcab.2013.07.002     Document Type: Article

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