Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety

Volume: 80, Issue: 8, Pages: M1794 - M1803
Published: Jul 3, 2015
Abstract
To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the...
Paper Details
Title
Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety
Published Date
Jul 3, 2015
Volume
80
Issue
8
Pages
M1794 - M1803
Citation AnalysisPro
  • Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
  • Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.