Zobrazeno 1 - 10
of 465
pro vyhledávání: '"Meju"'
Autor:
Su-Jin Jung, Dong-Hwa Shin
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-16 (2024)
Abstract Korean food has garnered global interest, especially after COVID-19, with a significant increase in demand for K-Food staples like bulgogi, tteokbokki, bibimbap, kimchi, and galbi, as well as related YouTube content. A key ingredient that en
Externí odkaz:
https://doaj.org/article/bf4a98a59e5e4911adc7dc8f0e7d2e76
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101658- (2024)
Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an
Externí odkaz:
https://doaj.org/article/34ff9a6a571c4b1e9bd1dba0f00ef06d
Autor:
Jong-Gyu Kim, Jeong-Yeong Park
Publikováno v:
Applied Microbiology, Vol 4, Iss 1, Pp 354-363 (2024)
Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from me
Externí odkaz:
https://doaj.org/article/821efdb589414cd588dd33fcdbea8970
Autor:
Ye-Eun Son, Ye-Jin Kang, Sun-Young Choi, Yoon-Kyung Choi, Ju-Eun Lee, Junyoung Kim, Hee-Soo Park
Publikováno v:
한국균학회지, Vol 51, Iss 3, Pp 219-227 (2023)
This study was conducted to analyze the distribution and characteristics of fungal species in meju using the traditional method. Fungal distribution in meju was investigated using metagenomic and morphological analyses, based on which Aspergillus fla
Externí odkaz:
https://doaj.org/article/786ba15dc8174833bdc94e19bfe23e00
Autor:
Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu, Wenwu Ding, Ping Liu, Jie Tang
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100904- (2024)
Pixian Douban (PXDB) is one of the most popular condiments in China due to its unique flavor. Wheat flour that contains abundant nutrients is an important raw material in producing flavors during PXDB fermentation. In this study, wheat flour was subs
Externí odkaz:
https://doaj.org/article/dcc2096106c8422ab12fbad5a0f23e99
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Mycobiology, Vol 50, Iss 6, Pp 408-419 (2022)
AbstractFilamentous fungi that could be classified into Aspergillus flavus/oryzae were isolated from traditionally fermented meju commercially available in Korea. The samples were analyzed for aflatoxin B1 and ochratoxin A contamination by HPLC; howe
Externí odkaz:
https://doaj.org/article/5e98a0eae72c484dafde04dfc2ee690e
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Heng Li, Zhen-Ming Lu, Wei-Qin Deng, Qi-Sheng Zhang, Gong Chen, Qi Li, Zheng-Hong Xu, Yan-He Ma
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of t
Externí odkaz:
https://doaj.org/article/af44e5e0210041318ac7b44215cba525