Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
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DOI: 10.3390/foods11010068
Abstract: The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between… read more here.
Keywords: evaluation quality; meju; bacillus velezensis; velezensis ... See more keywords