Open AccessCharacteristics of Sigumjang, fermented barley bran paste, usually consumed in Gyeongsang-do Area of South Korea and Isolation of its useful Strains
Author(s) -
Hojeong Jeong,
Sang-Don Lee,
Jiyeong Yoon,
Hyun-Chae Chung,
Gi Dong Han
Publication year - 2016
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2015-10-900
Subject(s) - food science , bran , fermentation , amylase , cellulase , chemistry , bacillus amyloliquefaciens , starch , fermentation in food processing , protease , lactic acid , hydrolysis , biology , bacteria , enzyme , biochemistry , raw material , organic chemistry , genetics
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