Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, Peng Cheng, Qian Song, Wen Lv, Chunling Wang
Topics & Concepts
FermentationAspergillus oryzaeBrewingStarterFood scienceChemistryCellulaseAspergillus nigerFermentation starterLactic acidFermentation in food processingAmylaseFlavorHydrolysisEnzymeBiochemistryBacteriaBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems