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|Title:||Isolation and analysis of molds from soy sauce koji in Thailand|
T. W. Flegel
|Keywords:||Agricultural and Biological Sciences;Biochemistry, Genetics and Molecular Biology;Environmental Science;Immunology and Microbiology|
|Citation:||Applied and Environmental Microbiology. Vol.39, No.2 (1980), 430-435|
|Abstract:||Five different isolates of Aspergillus and one of Mucor were compared with a Japanese commercial strain of Aspergillus oryzae for proteolytic activity on wheat bran substrate. One isolate of Aspergillus with superior protease production, identified as Aspergillus flavus var. columnaris, showed no detectable aflatoxin production on glutinous rice or soybean substrate. Preliminary tests using this fungus as a koji mold in a traditionally operated factory resulted in a soy sauce superior in quality to that usually produced.|
|Appears in Collections:||Scopus 1969-1990|
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