Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick
Dong Min Han, Ju Hye Baek, Byung Hee Chun, Che Ok Jeon
Topics & Concepts
Leuconostoc mesenteroidesAspergillus oryzaeFermentationFood scienceLactic acidAmylaseProteaseLipaseBiologyAspergillusBacteriaChemistryMicrobiologyBiochemistryEnzymeGeneticsProbiotics and Fermented FoodsPhytoestrogen effects and researchFood Quality and Safety Studies