Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement.

Aspergillus oryzae is known for its potent enzymatic secretion and plays a pivotal role in soy sauce fermentation. This study investigated the impact of koji fermentation using Aspergillus oryzae strains with high carbohydrate-hydrolase activity (AO-…

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