Effects of a mixed koji culture of Aspergillus oryzae HG-26 and Aspergillus niger HG-35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

著录项

• 来源
  《International journal of food science & technology》 |2017年第7期|1585-1593|共9页
• 作者

  Mingye Peng; Jingyi Liu; Yao Huang; Mengzhou Zhou; Yong Hu; Caixia Fu; Jun Dai; Chao Wang; Dongsheng Li; Bing Gao; Ning Xu;

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• 作者单位

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Research Center of Fermentation flavouring Engineering and Technology of Hubei Hubei Tulaohan Flavouring and Food Co. Ltd. Yichang 443000 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

  Hubei Cooperative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Hubei University of Technology Wuhan 430068 China;

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• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Aglycones; antioxidant activity; mixed koji; phenolics; soy sauce;

  机译：糖蜜;抗氧化活性;混合锦鸡;酚类;酱油;