ArticleFood science and biotechnology2019
Factors increasing poly-γ-glutamic acid content of cheongguk-jang fermented by
Article in Food science and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations byFood chemistry: X · 2025Article
- Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review.Trends in food science & technology · 2021Review
- Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.International journal of molecular sciences · 2021Review
- Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar.PloS one · 2021Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
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Abstract
Cheongguk-jang is a Korean traditional food produced by natural fermentation of boiled soybean. In cheongguk-jang, bacilli are dominant bacteria and produce highly viscous poly-γ-glutamic acid (γ-PGA), which improves human health functions. The purpose of this experiment was to find maximum production condition for the γ-PGA content during fermentation of cheongguk-jang with
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Registered trials
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