Chromohalobacter is a causing agent for the production of organic acids and putrescine during fermentation of ganjang, a korean traditional soy sauce

Journal of Food Science

Volumn 80, Issue 12, 2015, Pages M2853-M2859

  Jung, Ji Young ^a   Chun, Byung Hee ^a   Jeon, Che Ok ^a  

^a Chung Ang University   (South Korea)

Author keywords

Bacillus; Biogenic amines; Chromohalobacter; Doenjang meju; Ganjang fermentation; Putrescine; Soy sauce

Indexed keywords

ACID; AMINO ACID; PUTRESCINE; RNA 16S; SODIUM CHLORIDE; VOLATILE FATTY ACID;

ANALYSIS; BACILLUS; BIOREACTOR; CHEMISTRY; CHROMOHALOBACTER; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; METABOLISM; MICROBIOLOGY; SOY FOOD; SOYBEAN;

ACIDS; AMINO ACIDS; BACILLUS; BIOREACTORS; CHROMOHALOBACTER; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; PUTRESCINE; RNA, RIBOSOMAL, 16S; SODIUM CHLORIDE; SOY FOODS; SOYBEANS;

EID: 85027920849     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13114     Document Type: Article

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