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Increasing glutaminase activity in shoyu koji using a mixed culture of two koji moulds

T Ueki1, Y Noda, Y Teramoto

  • 1Department of Applied Microbial Technology, Kumamoto Institute of Technology, Ikeda 4-22-1, 860, Kumamoto, Japan.

World Journal of Microbiology & Biotechnology
|January 15, 2014
PubMed

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