Research on strategies for improving the quality of soy sauce seed koji
Using Aspergillus oryzae 3.042 as the research object, the effects of different carbon sources, nitrogen sources, and inorganic salts on the quality of soy sauce seed koji were investigated by using spore production, hydrophobicity, trehalose content, and spore germination rate as the evaluation ind...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-165.pdf |
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