Biological Activities of Fermented Soybean Products against Food – borne Microorganisms and Animal Diseases
Mai Mohamed Magdy Naeam;
Abstract
SUMMARY
In this present work , three soybean products (miso-barleykoji, miso-ricekoji and miso-soybeankoji) were prepared with different ratios 1:1, 1:3, 1:5, 2:1,3:1 and 5:1w/w , fermented by Aspergillus oryzae for 6 months.
1- The results of chemical
In this present work , three soybean products (miso-barleykoji, miso-ricekoji and miso-soybeankoji) were prepared with different ratios 1:1, 1:3, 1:5, 2:1,3:1 and 5:1w/w , fermented by Aspergillus oryzae for 6 months.
1- The results of chemical
Other data
| Title | Biological Activities of Fermented Soybean Products against Food – borne Microorganisms and Animal Diseases | Other Titles | " الفاعلية البيولوجية لمنتجات فول الصويا المتخمرة ضد ميكروبات الغذاء وامراض الحيوان" | Authors | Mai Mohamed Magdy Naeam | Keywords | Biological Activities of Fermented Soybean Products against Food – borne Microorganisms and Animal Diseases | Issue Date | 2010 | Description | SUMMARY In this present work , three soybean products (miso-barleykoji, miso-ricekoji and miso-soybeankoji) were prepared with different ratios 1:1, 1:3, 1:5, 2:1,3:1 and 5:1w/w , fermented by Aspergillus oryzae for 6 months. 1- The results of chemical |
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