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  1. Article

    Open Access

    Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

    We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae comp...

    Shruti Shukla, Ashutosh Bahuguna, Hae-Kyong Park, Jong-Kyu Kim… in Scientific Reports (2020)

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  2. No Access

    Article

    Determination of biogenic amines in Japanese miso products

    Eight miso products sold in supermarket were purchased from Japan and analyzed for the determination of biogenic amines (BAs). Quantitative determination of BAs in miso products was carried out by means of HPLC w...

    Shruti Shukla, Hae-Kyong Park, Jong-Kyu Kim, Myunghee Kim in Food Science and Biotechnology (2011)