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Characterization of Aspergillus sojae Isolated from Meju, Korean Traditional Fermented Soybean Brick.
Kim, Kyung Min; Lim, Jaeho; Lee, Jae Jung; Hurh, Byung-Serk; Lee, Inhyung.
Affiliation
  • Kim KM; Department of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin University, Seoul 02707, Republic of Korea.
  • Lim J; Department of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin University, Seoul 02707, Republic of Korea.
  • Lee JJ; Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo 28156, Republic of Korea.
  • Hurh BS; Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo 28156, Republic of Korea.
  • Lee I; Department of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin University, Seoul 02707, Republic of Korea.
J Microbiol Biotechnol ; 27(2): 251-261, 2017 Feb 28.
Article in En | MEDLINE | ID: mdl-27880961
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Aspergillus / Soy Foods / Food Microbiology Type of study: Prognostic_studies Language: En Journal: J Microbiol Biotechnol Year: 2017 Type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Aspergillus / Soy Foods / Food Microbiology Type of study: Prognostic_studies Language: En Journal: J Microbiol Biotechnol Year: 2017 Type: Article