Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety

Journal of Food Science

Volumn 80, Issue 8, 2015, Pages M1794-M1803

  Shukla, Shruti ^a   Lee, Jong Suk ^a   Park, Hae Kyong ^a   Yoo, Jung Ah ^b   Hong, Sung Yong ^c   Kim, Jong Kyu ^a   Kim, Myunghee ^a  

^a Yeungnam University   (South Korea)

^b Gyeongsangbuk do Agricultural Research   (South Korea)

^c Korea University   (South Korea)

Author keywords

Amino acids; Biogenic amines; Doenjang; Free sugars; Meju; Organic acids; Sensory evaluation; Starter culture

Indexed keywords

ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; FUNGI; GLYCINE MAX; MUCOR RACEMOSUS;

ACID; AMINO ACID; BIOGENIC AMINE; CULTURE MEDIUM; VOLATILE ORGANIC COMPOUND;

ADULT; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; CHEMISTRY; COLOR; CULTURE MEDIUM; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; METABOLISM; MIDDLE AGED; MUCOR; PH; PREVENTION AND CONTROL; SOY FOOD; SOYBEAN; TASTE; TOTAL QUALITY MANAGEMENT; YOUNG ADULT;

ACIDS; ADULT; AMINO ACIDS; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; BIOGENIC AMINES; COLOR; CULTURE MEDIA; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; MIDDLE AGED; MUCOR; QUALITY IMPROVEMENT; SOY FOODS; SOYBEANS; TASTE; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 84938985396     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12942     Document Type: Article

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