Factors increasing poly-γ-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168
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DOI: 10.1007/s10068-018-0424-z
Abstract: Cheongguk-jang is a Korean traditional food produced by natural fermentation of boiled soybean. In cheongguk-jang, bacilli are dominant bacteria and produce highly viscous poly-γ-glutamic acid (γ-PGA), which improves human health functions. The purpose of this… read more here.
Keywords: poly glutamic; glutamic acid; cheongguk; cheongguk jang ... See more keywords