Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce

Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce

In this study, using Aspergillus oryzae Huniang 3.042 as the main strain for koji-making, and Aspergillus niger 3.350 and Pediococcus pentosaceus WT9 were added for multi-strain collaborative koji production. The effect on the quality of finished koji and soy sauce was explored. The results showed t...

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Bibliographic Details
Main Author:	WEI Linyan, WANG Jinglin, FANG Fang
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-06-01
Series:	Zhongguo niangzao
Subjects:	finished koji\|soy sauce\|mixed strains for koji-making\|aspergillus oryzae\| aspergillus niger\| pediococcus pentosaceus\|quality
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-48.pdf
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