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Food Research International, ISSN 0963-9969, 06/2019, Volume 120, pp. 364 - 374
Journal Article
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 06/2018, Volume 125, Issue 6, pp. 688 - 694
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 08/2018, Volume 9, p. 1872
Aspergillus oryzae is an excellent strain for soy sauce fermentation because of its complicated enzyme system, especially protease. The aim of this study was... 
Flavors | Proteome | Amylolytic enzymes | Aspergillus oryzae | Protease | Soy sauce | flavors | KOJI | SHOYU | COMPONENTS | soy sauce | MICROBIOLOGY | VOLATILE COMPOUNDS | ASPERGILLUS-ORYZAE | PROTEASE PRODUCTION | proteome | protease | SOLID-STATE FERMENTATION | TEMPERATURE | GENE | amylolytic enzymes | EXPRESSION | Nutritional aspects | Research | Fermentation | Aspergillosis
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2019, Volume 99, Issue 6, pp. 3168 - 3175
Journal Article
LWT, ISSN 0023-6438, 08/2019, Volume 111, pp. 378 - 386
Autochthonous bacteria associated with browning in moromi fermentation were investigated, isolated and characterised. By cultured plating, only spp. and spp.... 
Browning reduction | Autochthonous microbes | Fermentation | Moromi | Soy sauce | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | FOODS | BACTERIAL | COMMUNITIES | SUGAR | JAPANESE | INDUSTRIAL-PRODUCTION
Journal Article
Microbial Cell Factories, ISSN 1475-2859, 06/2019, Volume 18, Issue 1, pp. 101 - 8
Journal Article
Sensors, ISSN 1424-8220, 04/2012, Volume 12, Issue 4, pp. 4065 - 4073
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 05/2017, Volume 78, pp. 181 - 188
The use of starter cultures ( TS71, A22, and EM1Y52) in reduced-salt moromi fermentation was investigated. Reduced-salt moromi fermentation (12%NaCl) with... 
Starter cultures | Reduced-salt moromi fermentation | Volatile flavor compounds | Biogenic amines | Soy sauce | REDUCTION | QUALITY IMPROVEMENT | FOOD SCIENCE & TECHNOLOGY | BIOGENIC-AMINES | ZYGOSACCHAROMYCES-ROUXII | FLAVOR | Bacteria | Genetic engineering | Fermentation
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 4/2019, Volume 56, Issue 4, pp. 2016 - 2026
Journal Article