Effect of lactic acid bacteria cooperating with <em>Aspergillus</em> in koji-making on quality of finished koji and soy sauce

doi:10.11882/j.issn.0254-5071.2025.06.008

Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce

WEI Linyan, WANG Jinglin, FANG Fang

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 48-54.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 48-54. DOI: 10.11882/j.issn.0254-5071.2025.06.008

Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 48-54 https://doi.org/10.11882/j.issn.0254-5071.2025.06.008

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Received	Revised	Published
2024-08-21	2025-03-10	2025-06-25
Issue Date
2025-07-29

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