Data for: Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis)

Name: Data for: Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis)
Creator: Motoharu Uchida
Published: 2018-11-02T14:42:24.996Z
Keywords: Applied Sciences, Food Microbiology, Food Fermentation, Fermented Foods

Uchida, Motoharu; Araki, Toshiyoshi; Hideshima, Nobuo

doi:10.17632/fz68sjgzfj.1

Data for: Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis)

Published: 02-11-2018| Version 1 | DOI: 10.17632/fz68sjgzfj.1

Contributors:

Motoharu Uchida,

Toshiyoshi Araki,

Nobuo Hideshima

Description

Data of culturing mold on nori (Pyoropia yezoensis). Characterization of the developed nori koji (seaweed koji). Comparison of nori sauce fermentation performed with or without nori koji.

Data for: Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis)

Description

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