270 related articles for article (PubMed ID: 15740034)
1. Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji.
Su NW; Wang ML; Kwok KF; Lee MH
J Agric Food Chem; 2005 Mar; 53(5):1521-5. PubMed ID: 15740034
[TBL] [Abstract][Full Text] [Related]
2. Optimization of culture conditions for the production of haloalkaliphilic thermostable protease from an extremely halophilic archaeon Halogeometricum sp. TSS101.
Vidyasagar M; Prakash SB; Sreeramulu K
Lett Appl Microbiol; 2006 Oct; 43(4):385-91. PubMed ID: 16965368
[TBL] [Abstract][Full Text] [Related]
3. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.
Chen ZY; Feng YZ; Cui C; Zhao HF; Zhao MM
J Sci Food Agric; 2015 Aug; 95(10):2145-54. PubMed ID: 25312834
[TBL] [Abstract][Full Text] [Related]
4. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage.
Bechman A; Phillips RD; Chen J
J Food Sci; 2012 Jun; 77(6):M318-22. PubMed ID: 22583119
[TBL] [Abstract][Full Text] [Related]
5. Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation.
Nakahara T; Yamaguchi H; Uchida R
J Biosci Bioeng; 2012 Mar; 113(3):355-9. PubMed ID: 22153713
[TBL] [Abstract][Full Text] [Related]
6. Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract.
Wu ML; Chang JC; Lai YH; Cheng SL; Chiou RY
J Agric Food Chem; 2004 Jul; 52(15):4785-90. PubMed ID: 15264915
[TBL] [Abstract][Full Text] [Related]
7. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review.
Liu Y; Sun G; Li J; Cheng P; Song Q; Lv W; Wang C
Food Res Int; 2024 May; 184():114273. PubMed ID: 38609250
[TBL] [Abstract][Full Text] [Related]
8. Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.
Tian YF; Chen YX; Tong X; Hou S; Zhao MM; Feng YZ
J Sci Food Agric; 2023 Jan; 103(2):606-615. PubMed ID: 36054657
[TBL] [Abstract][Full Text] [Related]
9. Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.
Li YC; Rao JW; Meng FB; Wang ZW; Liu DY; Yu H
J Sci Food Agric; 2021 Aug; 101(10):4288-4297. PubMed ID: 33417246
[TBL] [Abstract][Full Text] [Related]
10. NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation.
Sinsuwan S; Rodtong S; Yongsawatdigul J
J Food Sci; 2007 Jun; 72(5):C264-9. PubMed ID: 17995713
[TBL] [Abstract][Full Text] [Related]
11. Degradation of wheat allergen in Japanese soy sauce.
Kobayashi M; Hashimoto Y; Taniuchi S; Tanabe S
Int J Mol Med; 2004 Jun; 13(6):821-7. PubMed ID: 15138619
[TBL] [Abstract][Full Text] [Related]
12. Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi.
Lin CH; Chou CC
Int J Food Microbiol; 2006 Jul; 110(1):19-23. PubMed ID: 16580082
[TBL] [Abstract][Full Text] [Related]
13. Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
Devanthi PVP; Gkatzionis K
Food Res Int; 2019 Jun; 120():364-374. PubMed ID: 31000250
[TBL] [Abstract][Full Text] [Related]
14. [Effects of temperature and pH on digestive enzymes activities in Whitmania pigra].
Shi HZ; Guo QS; Zhu ZB; Hu TT; Zhang SW
Zhongguo Zhong Yao Za Zhi; 2012 Sep; 37(17):2538-41. PubMed ID: 23236747
[TBL] [Abstract][Full Text] [Related]
15. Catalytic and thermodynamic characterization of protease from Halobacterium sp. SP1(1).
Akolkar AV; Desai AJ
Res Microbiol; 2010 Jun; 161(5):355-62. PubMed ID: 20438836
[TBL] [Abstract][Full Text] [Related]
16. A highly thermostable and alkaline amylase from a Bacillus sp. PN5.
Saxena RK; Dutt K; Agarwal L; Nayyar P
Bioresour Technol; 2007 Jan; 98(2):260-5. PubMed ID: 16524725
[TBL] [Abstract][Full Text] [Related]
17. Thermostable, high salt-tolerant amylase from Bacillus megaterium VUMB-109.
Jana M; Chattopadhyay DJ; Pati BR
Acta Microbiol Immunol Hung; 1997; 44(3):281-9. PubMed ID: 9468732
[TBL] [Abstract][Full Text] [Related]
18. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour.
Feng Y; Chen Z; Liu N; Zhao H; Cui C; Zhao M
Food Chem; 2014 Sep; 158():438-44. PubMed ID: 24731367
[TBL] [Abstract][Full Text] [Related]
19. Optimization of conditions for protease production by Chryseobacterium taeanense TKU001.
Wang SL; Yang CH; Liang TW; Yen YH
Bioresour Technol; 2008 Jun; 99(9):3700-7. PubMed ID: 17764929
[TBL] [Abstract][Full Text] [Related]
20. Comparative Metabolomic Analysis of Moromi Fermented Using Different
Jo SW; An JH; Kim DS; Yim EJ; Kang HJ; Kim HJ
Molecules; 2022 Sep; 27(19):. PubMed ID: 36234719
[No Abstract] [Full Text] [Related]
[Next] [New Search]