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Quality characteristics of Cheonggukjang by mixed culture of biogenic amine producing- and degrading-bacteria
바이오제닉 아민 생성 및 분해균의 혼합 배양으로 제조한 청국장의 품질 특성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.26 no.5, 2019년, pp.521 - 531  

Lim, Eun-Seo ,  Lee, Eun-Woo

Abstract AI-Helper 아이콘AI-Helper

The objective of this study was to evaluate biogenic amine (BA) formation and degradation abilities of Bacillus strain and lactic acid bacteria (LAB) isolated from meju and doenjang and to determine the microbiological and physicochemical qualities of Cheonggukjang prepared by mixed culture of thes...

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