Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteris...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2021-08-01
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| Schriftenreihe: | Journal of Fungi |
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| Online-Zugang: | https://www.mdpi.com/2309-608X/7/8/658 |
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