Cargando…
The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10074850/ https://www.ncbi.nlm.nih.gov/pubmed/37032872 http://dx.doi.org/10.3389/fmicb.2023.1139406 |