Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteris...

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Detalles Bibliográficos
Autores principales: Ito, Kotaro, Matsuyama, Asahi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399179/
https://www.ncbi.nlm.nih.gov/pubmed/34436196
http://dx.doi.org/10.3390/jof7080658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399179/
https://www.ncbi.nlm.nih.gov/pubmed/34436196
http://dx.doi.org/10.3390/jof7080658

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