Changes in quality characteristics of makjang
depending on fermentation location and complex starters
Jieon Park,
Myeong-Hui Han,
Woosoo Jeong
et al.
Abstract:This study aimed to investigate the quality and microbial population changes for
90 days under two fermentation conditions, outdoors and indoors (35°C),
with starters (single or mixed) in soybean paste. Bacillus
velezensis NY12-2 (S1), Debaryomyces hansenii
D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their
mixtures (M) were used for the makjang fermentation. The
content of amino-typ… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.