Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples ferme...

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Detalles Bibliográficos
Autores principales: Gil, Na-Young, Jang, Ye-Ji, Gwon, Hee-Min, Jeong, Woo-Soo, Yeo, Soo-Hwan, Kim, So-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750880/
https://www.ncbi.nlm.nih.gov/pubmed/35010194
http://dx.doi.org/10.3390/foods11010068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750880/
https://www.ncbi.nlm.nih.gov/pubmed/35010194
http://dx.doi.org/10.3390/foods11010068

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