Quality characteristics of gochujang meju prepared with different fermentation tools and inoculation time of Aspergillus oryzae

Food Science and Biotechnology, Volume 19, Issue 6, 2010, Pages 1579-1585.

Cited by: 3|Bibtex|Views1|DOI:https://doi.org/10.1007/s10068-010-0224-6
Other Links: link.springer.com|academic.microsoft.com

Abstract:

Abstract To standardize a preparation method for traditional gochujang, 4 types of meju were prepared using different fermentation tools and inoculation time of Aspergillus oryzae with Bacillus subtilis. The acidic protease activities of the S-1 and S-2 were higher and significantly different than those of S-3 and S-4 on 8-day fermentatio...More

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