Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (<i>Doenjang</i>)
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of <i>Doenjang</i>, a total of 179 strains were isolated from ninety-four <i>Doenjang</i> collected from six regions in South Korea, and fourteen strains were s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/16/5067 |