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Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae.
Seo, Han Sol; Lee, Sunmin; Singh, Digar; Park, Min Kyung; Kim, Young-Suk; Shin, Hye Won; Cho, Sun A; Lee, Choong Hwan.
Afiliação
  • Seo HS; 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.
  • Park MK; Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea.
  • Kim YS; Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea.
  • Shin HW; Food Research institute CJ CHEILJEDANG Co., Suwon 16495, Republic of Korea.
  • Cho SA; Food Research institute CJ CHEILJEDANG Co., Suwon 16495, Republic of Korea.
  • Lee CH; Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
J Microbiol Biotechnol ; 28(8): 1260-1269, 2018 Aug 28.
Article em En | MEDLINE | ID: mdl-30301311
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aspergillus oryzae / Compostos Orgânicos Voláteis / Fermentação / Aromatizantes / Bacillus amyloliquefaciens Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aspergillus oryzae / Compostos Orgânicos Voláteis / Fermentação / Aromatizantes / Bacillus amyloliquefaciens Idioma: En Ano de publicação: 2018 Tipo de documento: Article