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Quality Improvement of Kochujang Using Cordyceps sp.  

Kwon, Dong-Jin (Department of Food Science, Wonju National College)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 81-85 More about this Journal
Abstract
Quality characteristics of kochujang made with Aspergillus oryzae-and/or Cordyceps sp.-inoculated koji were investigated. Protease activity of Cordyceps sp.-inoculated koji was higher than that of A. oryzae-inoculated one. Sensory evaluation showed that kochujang made with mixture of A. oryzae-and Cordyceps sp.-inoculated koji (70 : 30, w/w) was superior to others.
Keywords
Aspergillus oryzae; Cordyceps sp. koji; kochujang;
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