Article ID Journal Published Year Pages File Type
6288856 Food Microbiology 2013 7 Pages PDF
Abstract
► The microbial composition during soy sauce koji-making was investigated. ► The most predominant bacterial genera were Weissella and Staphylococcus. ► The most predominant fungi were Aspergillus and Candida species.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods
Authors
, , , , ,