Factors increasing poly-gamma-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168.
Food Sci Biotechnol. 2018 Jul 11;28(1):103-110. doi: 10.1007/s10068-018-0424-z. eCollection 2019 Feb.
Food Sci Biotechnol. 2018.
PMID: 30815300
Free PMC article.
Cheongguk-jang is a Korean traditional food produced by natural fermentation of boiled soybean. In cheongguk-jang, bacilli are dominant bacteria and produce highly viscous poly-gamma-glutamic acid (gamma-PGA), which improves human health functions. ...
Cheongguk-jang is a Korean traditional food produced by natural fermentation of boiled soybean. In cheongguk-jang, bacilli are …