Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce
In this study, using Aspergillus oryzae Huniang 3.042 as the main strain for koji-making, and Aspergillus niger 3.350 and Pediococcus pentosaceus WT9 were added for multi-strain collaborative koji production. The effect on the quality of finished koji and soy sauce was explored. The results showed t...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-48.pdf |
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