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Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom （Fermented Soybeans and Okara with Neurospora intermedia）and Their Antioxidant Activity and Antimutagenicity
low salt miso-like seasoning antimutagenicity superoxide scavenging
2009/6/17
To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom(S-Oncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neuro...
Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
microflora Miso bacteriocin fermentation lactic
2009/6/17
This article describes a microbiological study of lactic acid bacteria involved in the fermentation process of Miso. The bacteria were counted and isolated from Miso during fermentation and, based on ...