Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju During Soybean Fermentation

This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.PMID:38213301 | DOI:10.4014/jmb.2309.09008

Source: Journal of Microbiology and Biotechnology - January 12, 2024 Category: Biotechnology Authors: Dong Hyun Kim Byung Hee Chun Jae-Jung Lee Oh Cheol Kim Jiye Hyun Dong Min Han Che Ok Jeon Sang Hun Lee Sang-Han Lee Yong-Ho Choi Seung-Beom Hong Source Type: research