Varying Inocula Permutations (Aspergillus oryzae and Bacillus amyloliquefaciens) affect Enzyme Activities and Metabolite Levels in Koji.

Gil, Hye Jeong; Lee, Sunmin; Singh, Digar; Lee, ChoongHwan

Varying Inocula Permutations (Aspergillus oryzae and Bacillus amyloliquefaciens) affect Enzyme Activities and Metabolite Levels in Koji.

Gil, Hye Jeong; Lee, Sunmin; Singh, Digar; Lee, ChoongHwan.

Affiliation

Gil HJ; Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
Lee S; Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
Singh D; Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
Lee C; Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.

J Microbiol Biotechnol ; 28(12): 1971-1981, 2018 Dec 28.

Article in En | MEDLINE | ID: mdl-30380825

Subject(s)

Aspergillus oryzae/metabolism; Bacillus amyloliquefaciens/metabolism; Fermentation; Fermented Foods/analysis; Fermented Foods/microbiology; Amino Acids/analysis; Amylases/analysis; Enzyme Assays; Fatty Acids/analysis; Gas Chromatography-Mass Spectrometry; Metabolic Networks and Pathways; Metabolome; Metabolomics; Multivariate Analysis; Nucleosides/analysis; Peptide Hydrolases/analysis; Principal Component Analysis; Sugar Alcohols/analysis; Vitamins/analysis; beta-Glucosidase/analysis

Key words

Aspergillus oryzae; Bacillus amyloliquefaciens; Koji fermentation; co-inoculation; sequential inoculation

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Aspergillus oryzae / Fermentation / Bacillus amyloliquefaciens / Fermented Foods Type of study: Prognostic_studies Language: En Journal: J Microbiol Biotechnol Year: 2018 Document type: Article Country of publication:

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