Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus

A new type of doenjang was manufactured by mixing soaked soybean, koji (Rhizopus oryzae), cheonggukjang (Bacillus amyloliquefaciens MJ1-4 and B. amyloliquefaciens EMD17), and Pichia farinosa SY80 as a yeast, salt, and water, followed by fermentation with koji that was made by fermenting whole wheat...

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Detalles Bibliográficos
Autores principales: Kang, Su Jin, Seo, Ji Yeon, Cho, Kye Man, Lee, Chang Kwon, Kim, Jeong Hwan, Kim, Jong-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2016
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5063207/
https://www.ncbi.nlm.nih.gov/pubmed/27752498
http://dx.doi.org/10.3746/pnf.2016.21.3.221

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5063207/
https://www.ncbi.nlm.nih.gov/pubmed/27752498
http://dx.doi.org/10.3746/pnf.2016.21.3.221

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