Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae.

Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae.

Gil, Na-Young; Jang, Ye-Ji; Gwon, Hee-Min; Jeong, Woo-Soo; Yeo, Soo-Hwan; Kim, So-Young.

Afiliação

Gil NY; Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.
Jang YJ; Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.
Gwon HM; Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.
Jeong WS; Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.
Yeo SH; Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.
Kim SY; Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.

Foods ; 11(1)2021 Dec 28.

Article em En | MEDLINE | ID: mdl-35010194