Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes
Introduction. The fungus Aspergillus oryzae is widely used in the production of fermented soy-based products. However, there is little data on how its genetic characteristics affect the biochemical and fractional composition of protein substances during fermentation and the quality of fermented prod...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2021-04-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/files/archive/17/Serba.pdf |