Microbial communities in the fermentation of Meju, a Korean traditional soybean brick

Oh, Su-Jin; Kang, Gyeong-Seok; Lee, Hye-Rin; Yu, Su-Jeong; Jeong, Seon-Ung; So, Yun-Sang; Park, Cheon-Seok; Shin, Donghyun; Seo, Dong-Ho

doi:10.1007/s10068-024-01531-1

Food Sci Biotechnol

2024

DOI: 10.1007/s10068-024-01531-1

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Microbial communities in the fermentation of Meju, a Korean traditional soybean brick

Su-Jin Oh,

Gyeong-Seok Kang,

Hye-Rin Lee

et al.

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Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation

Lee,

Jo,

Song

et al. 2024

Food Research International

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Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation

Lee,

Jo,

Song

et al. 2024

Food Research International

View full text Add to dashboard Cite

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Microbial communities in the fermentation of Meju, a Korean traditional soybean brick

Cited by 1 publication

References 32 publications

Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation

Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation

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