Soy sauce fermentation: Microorganisms, aroma formation, and process modification
نویسندگان
چکیده
منابع مشابه
Antagonism between osmophilic lactic Acid bacteria and yeasts in brine fermentation of soy sauce.
Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacter...
متن کاملPreparation of Phage-insensitive Strains of Tetragenococcus halophila and Its Application for Soy Sauce Fermentation.
We attempted to breed phage-insensitive strains of Tetragenococcus halophila D10. Phage contact during selection initially caused the occurrence of lysogeny. Subsequently, we screened phage-insensitive mutants by replica plating so that mutant cells did not touch the phage during selection. Two strains were selected from about 150,000 strains. They grew normally in soy sauce mash (moromi) in th...
متن کاملComparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia
Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce manufacturer, employing modern Japanese process technology, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sauce fermentation, application of modern Japanese process technology resulted in an obvious but not essential yeast fe...
متن کاملMicrobial succession and the functional potential during the fermentation of Chinese soy sauce brine
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method reveale...
متن کاملThe development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2019
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2019.03.010