Koji - where East meets West in fermentation

Biotechnology Advances

Volumn 31, Issue 8, 2013, Pages 1448-1457

  Zhu, Yang ^a   Tramper, Johannes ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amylases; Food fermentation; Koji; Malting; Modern biotechnology; Soy sauce; Starch hydrolysing enzymes

Indexed keywords

BIOTECHNOLOGICAL PROCESS; DERIVED PRODUCTS; FERMENTED FOODS; FOOD FERMENTATION; KOJI; MALTING; SOY SAUCE; TRADITIONAL FOOD;

AMYLASES; BEVERAGES; BIOTECHNOLOGY;

FERMENTATION;

BIOTECHNOLOGY; ENZYME; ENZYME ACTIVITY; FERMENTATION; FOOD; SAFETY;

AMYLASE;

BIOTECHNOLOGY; FERMENTATION; FOOD CONTROL; FOOD FERMENTATION; HUMAN; JAPAN; MALTING; METABOLIC ENGINEERING; MODERN BIOTECHNOLOGY; REVIEW; SOY SAUCE; SOYBEAN; STARCH-HYDROLYSING ENZYMES; TRANSGENIC PLANT; UNITED STATES;

AMYLASES; FOOD FERMENTATION; KOJI; MALTING; MODERN BIOTECHNOLOGY; SOY SAUCE; STARCH-HYDROLYSING ENZYMES;

AMYLASES; BIOTECHNOLOGY; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; JAPAN; METABOLIC ENGINEERING; PLANTS, GENETICALLY MODIFIED; SOY FOODS; UNITED STATES;

EID: 84887997237     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2013.07.001     Document Type: Review

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