Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation
Dong-Hyun Kim, Byung Hee Chun, Jaejung Lee, Oh Cheol Kim, Jiye Hyun, Dong Min Han, Che Ok Jeon, Sang Hun Lee, Sang‐Han Lee, Yong-Ho Choi, Seung-Beom Hong
Abstract
as a starter for soybean fermentation. This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.
Topics & Concepts
FermentationEnzymeFood scienceChemistryAmino acidBiologyBiochemistryFood Quality and Safety StudiesAgriculture, Soil, Plant ScienceNutrition, Health and Food Behavior