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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, a...

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Detalles Bibliográficos
Autores principales:	Jo, Seung Wha, An, Ji-Hyun, Kim, Dong-Shin, Yim, Eun Jung, Kang, Hyeon-Jin, Kim, Hyun-Jin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573031/ https://www.ncbi.nlm.nih.gov/pubmed/36234719 http://dx.doi.org/10.3390/molecules27196182

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