Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

The microflora of Korean soy sauce (gangjang) play an important role in maintaining its quality and safety. Hence, it is important to study the microflora and the possible approaches to improve their composition. In this study, the effect of adding coriander during soy sauce fermentation on the micr...

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Detalles Bibliográficos
Autores principales: Mannaa, Mohamed, Seo, Young-Su, Park, Inmyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598154/
https://www.ncbi.nlm.nih.gov/pubmed/32977610
http://dx.doi.org/10.3390/foods9101346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598154/
https://www.ncbi.nlm.nih.gov/pubmed/32977610
http://dx.doi.org/10.3390/foods9101346

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