An Observational Method of Yeast-Flora in Soy-Sauce Fermentation
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 کاملMethod performance study of the determination of total nitrogen in soy sauce by the Kjeldahl method.
The objective of this collaborative study was to evaluate the proposed method for determining the total nitrogen in soy sauce by the Kjeldahl method submitted to the Codex Alimentarius Commission for endorsement in accordance with the protocol for the design, conduct, and interpretation of method-performance studies. The digestive conditions of the proposed method are the addition of 10 mL of H...
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...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1968
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.42.8_466