Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
Chengtuo Niu, Xianlei Xing, Xiaohong Yang, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Qi Li
Topics & Concepts
Aspergillus oryzaeStarterFermentationProteaseFood scienceSporeChemistryAspergillusFlavorStrain (injury)BiologyBotanyBiochemistryEnzymeAnatomyProbiotics and Fermented FoodsFood composition and propertiesEnzyme Production and Characterization