Isolation and Genetic Characterization of Protease-Producing Halophilic Bacteria from Fermenting Anchovy

Isolation and Genetic Characterization of Protease-Producing Halophilic Bacteria from Fermenting Anchovy

JH Lee - Journal of Life Science, 2012 - koreascience.or.kr

... 이루어지게 된다. 이러한 과정을 통해 많은 유리 아미노산, 저분자의 펩티드, 생화학반응에
의 해 유도되는 여러 화합물질들이 젓갈액에 축적되어, 멸치젓갈 특유의 풍미와 영양학적
측면에서 양질의 단백질을 제공하게 된다[13]. 발효과정중에 ...

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