Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Since doenjang quality depends on the bacterial composition, which ambient bacteria in the environment and production conditions influence, a complete understanding of the bacteria community in traditionally madetraditionally made doenjang (TMD) from different regions is needed. We aimed to investig...

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Bibliographic Details
Main Authors: Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Xuan-Hao Wu, Do-Youn Jeong, Sun-Min Park
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Microorganisms
Subjects:
traditionally made doenjang
<i>Bacillus velezensis</i>
antioxidant activity
fibrinolytic activity
biogenic amine
Online Access:https://www.mdpi.com/2076-2607/9/7/1348

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