Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.

Jeong, Do-Won; Heo, Sojeong; Lee, Bitnara; Lee, Hyundong; Jeong, Keuncheol; Her, Jae-Young; Lee, Kwang-Geun; Lee, Jong-Hoon

Jeong, Do-Won; Heo, Sojeong; Lee, Bitnara; Lee, Hyundong; Jeong, Keuncheol; Her, Jae-Young; Lee, Kwang-Geun; Lee, Jong-Hoon.

Affiliation

Jeong DW; Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
Heo S; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
Lee B; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
Lee H; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
Jeong K; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
Her JY; Department of Food Engineering, Mokpo National University, Muangun, 58555, Republic of Korea.
Lee KG; Department of Food Science and Biotechnology, Dongguk University, Ilsan, 10326, Republic of Korea.
Lee JH; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea. Electronic address: jhl@kgu.ac.kr.

Int J Food Microbiol ; 262: 8-13, 2017 Dec 04.

Article de En | MEDLINE | ID: mdl-28950164

Sujet(s)
Mots clés

Doenjang; Soybean fermentation; Starter cultures; Volatile compounds

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Glycine max / Bactéries / Produits alimentaires à base de soja / Composés organiques volatils / Aliments fermentés Langue: En Journal: Int J Food Microbiol Sujet du journal: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Année: 2017 Type de document: Article Pays de publication: Pays-Bas

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