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...
Na minha lista:
| Principais autores: | , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-08-01
|
| coleção: | Journal of Fungi |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2309-608X/7/8/658 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|