Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of microbiology and biotechnology 2024-03, Vol.34 (3), p.654-662
Hauptverfasser:	Dong Hyun Kim, Byung Hee Chun, Jae-jung Lee, Oh Cheol Kim, Jiye Hyun, Dong Min Han, Che Ok Jeon, Sang Hun Lee, Sang-han Lee, Yong-ho Choi, Seung-beom Hong
Format:	Artikel
Sprache:	kor
Schlagworte:	amino acid enzyme activity fungi Meju soybean fermentation
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!