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680 374Research article | 2021-03-28
Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.
Mihyun Jang, Do-Won Jeong, Ganghun Heo, Haram Kong, Cheong-Tae Kim, and Jong-Hoon LeeJ. Microbiol. Biotechnol. 2021; 31(3): 447-455 https://doi.org/10.4014/jmb.2012.12051Keywords: -
572 305Research article | 2017-02-28
Characterization of Aspergillus sojae Isolated from Meju, Korean Traditional Fermented Soybean Brick
Kyung Min Kim , Jaeho Lim , Jae Jung Lee , Byung-Serk Hurh and Inhyung LeeJ. Microbiol. Biotechnol. 2017; 27(2): 251-261 https://doi.org/10.4014/jmb.1610.10013 -
441 489Research article | 2017-01-28
Aflatoxin B1 Detoxification by Aspergillus oryzae from Meju, a Traditional Korean Fermented Soybean Starter
Kyu Ri Lee , Sun Min Yang , Sung Min Cho , Myunghee Kim , Sung-Yong Hong and Soo Hyun ChungJ. Microbiol. Biotechnol. 2017; 27(1): 57-66 https://doi.org/10.4014/jmb.1607.07064
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