The growth and survival of Vibrio cholerae O-1 and Vibrio cholerae non O-1 in foodstuffs, especially in shellfish was studied in order to cast some light on the ecology of cholera epidemic. Alteration in the number of Vibrio cholerae O-1 and Vibrio cholerae non O-1, stuck to raw fish and raw meat, drinks (cola, alkali ion drink, milk, coffee) and soy sauce was observed in a settled temperature ...

Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Maltodextrins of DE 5, DE 10 and DE 15 with concentrations of 20% and 40% (w/v) were incorporated into the soy sauce, respectively, as a carrier. The moisture adsorption isotherms of the powders with and without maltodextrins were studied. Tg of the powders were determined using a differential sca...