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Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Mej...
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| Опубликовано в: : | Mycobiology |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Korean Society of Mycology
2015
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4630427/ https://ncbi.nlm.nih.gov/pubmed/26539037 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5941/MYCO.2015.43.3.218 |
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