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NTIS 바로가기Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.51 no.1, 2023년, pp.53 - 58
이정민 (동덕여자대학교 식품영양학과) , 허소정 (동덕여자대학교 식품영양학과) , 최지훈 ((주)hy 중앙연구소) , 표은지 ((주)hy 중앙연구소) , 이명희 ((주)hy 중앙연구소) , 신상익 ((주)hy 중앙연구소) , 이재환 ((주)hy 중앙연구소) , 이정열 ((주)hy 중앙연구소) , 정도원 (동덕여자대학교 식품영양학과)
The glutamic acid producing strain for development savory taste enhancing foods was identified the possibility through application into soybean fermentation. To check the effects on glutamic acid production during soybean fermentation, Lactococcus lactis HY7803 was introduced as a starter. The soybe...
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