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

Published: 2 November 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.

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Applied Sciences, Food Microbiology, Food Fermentation, Fermented Foods

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