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Evaluation ofLactobacillus plantarumKCTC 3928 in fermentation of Korean soybean paste (Doenjang)

✍ Scribed by Jin-Sun Kim,Je-Hyuk Lee,Sanghyun Kim…

Book ID
125385985
Publisher
The Korean Society for Applied Biological Chemistry
Year
2014
Tongue
English
Weight
207 KB
Volume
57
Category
Article
ISSN
1738-2203

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## Background: A fermented soybean paste known as doenjang is a traditional fermented food that is widely consumed in korea. the quality of doenjang varies considerably by its basic ingredients, species of microflora, and fermentation process. the classification of predefined metabolites (e.g. amin