Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae complex (A), Rhizopus nigricans (also named as Rhizopus stolonifera) (R), and Mucor racemosu...

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Detalles Bibliográficos
Autores principales: Shukla, Shruti, Bahuguna, Ashutosh, Park, Hae-Kyong, Kim, Jong-Kyu, Kim, Myunghee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6978522/
https://www.ncbi.nlm.nih.gov/pubmed/31974506
http://dx.doi.org/10.1038/s41598-019-57382-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6978522/
https://www.ncbi.nlm.nih.gov/pubmed/31974506
http://dx.doi.org/10.1038/s41598-019-57382-y

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