The production of corn kernel miso based on rice-koji fermented by Aspergillus oryzae and Rhizopus oligosporus
The suitability of corn kernel as raw material to produce miso fermented by rice-koji containing Aspergillus oryzae and Rhizopus oligosporus has been investigated. The optimization was conducted on two important factors in miso production namely mold composition in rice-koji and salt concentration....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2018-04-01
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| Series: | Journal of Tropical Biodiversity and Biotechnology |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/jtbb/article/view/28765 |