Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation
The microbiota involved in Korean soy paste (doenjang) fermentation are the key factors determining its quality aspects. In this study, doenjang was prepared by adding three different herbs (Peppermint, Korean mint, and Coriander), and their effect on the microbiota composition was evaluated by 16S...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2021-06-01
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| Sraith: | Fermentation |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2311-5637/7/2/93 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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