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

Published: 2 Nov 2018 | Version 1 | DOI: 10.17632/fz68sjgzfj.1

Description of this data

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.

Experiment data files

This data is associated with the following publication:

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

Published in: Journal of Bioscience and Bioengineering

Latest version

  • Version 1

    2018-11-02

    Published: 2018-11-02

    DOI: 10.17632/fz68sjgzfj.1

    Cite this dataset

    Uchida, Motoharu; Araki, Toshiyoshi; Hideshima, Nobuo (2018), “Data for: Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis)”, Mendeley Data, v1 http://dx.doi.org/10.17632/fz68sjgzfj.1

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Categories

Applied Sciences, Food Microbiology, Food Fermentation, Fermented Foods

Licence

CC BY NC 3.0 Learn more

The files associated with this dataset are licensed under a Attribution-NonCommercial 3.0 Unported licence.

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You are free to adapt, copy or redistribute the material, providing you attribute appropriately and do not use the material for commercial purposes.

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