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1994•Applied Biological ChemistryRequires access

Change of Protein and Amino Acid Composition During Chungkook-Jang Fermentation Using Bacillus Licheniformis CN-115

Yeong-Ran Seok, Yung-Hawl Kim, Sung Hoon Kim, Hi-Seob Woo, Tae‐Wan Kim, Son-Ho Lee, Cheong Choi

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Key concepts: Chemistry, Fermentation, Bacillus licheniformis, Food science, Amino acid, Protease, Steaming, Lysine

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Change of Protein and Amino Acid Composition During Chungkook-Jang Fermentation Using Bacillus Licheniformis CN-115 — Research Paper | ScholarLens