J. Gen. Appl. Microbiol., 48, 201–209 (2002)
نویسندگان
چکیده
Soy sauce is a salty condiment and is known as shoyu in Japan, chiang-yu (or -yi) in China, kecap in Indonesia, kanjang in Korea, toyo in The Philippines, and see-ieu in Thailand (O’Toole, 1997). In the fermentation of soy sauce in Thailand, Aspergillus oryzae strains have been used for koji production (Lotong, 1998). Zygosaccharomyces rouxii strains were reported to ferment glucose or other sugars into alcohol under a high concentration of salt during the soy sauce fermentation, and Candida versatilis and C. etchellsii strains were described as concerned in the production of the aroma of soy sauce (Fukushima, 1989; Röling et al., 1994). Tetragenococcus halophilus strains were isolated from soy sauce mash in Southeast Asia, China, and Japan, and they caused a drop in the acidLactic acid bacteria isolated from soy sauce mash in Thailand
منابع مشابه
J. Gen. Appl. Microbiol., 48, 35–41 (2002)
A river-ecosystem is strongly affected by human activities. The pollutants discharged into a river from human activities may destroy the ecosystem of the river. Microorganisms in rivers (including suspended and sessile microorganisms) play key roles in degrading the pollutant and therefore in preventing the river ecosystem from being destroyed. To establish suitable measures for the protection ...
متن کاملJ. Gen. Appl. Microbiol., 48, 261–267 (2002)
The selection of wine yeasts for enological use was traditionally carried out on the basis of their technological and quality-linked phenotypical characteristics (Giudici and Zambonelli, 1992). For this purpose different methodologies were designed. Recently a two-step procedure was proposed: a pre-selection based on resistance to SO2, killer activity, growth at high temperature and low foam pr...
متن کاملJ. Gen. Appl. Microbiol., 57, 331‒339 (2011)
Bacteria are fundamentally divided into two groups, Gram-positive and -negative, based on the chemical and physical properties of their cell walls. The classic Gram stain reaction permits the useful distinction between Gram-positive and -negative bacteria. Gram staining results largely affect the initial classifi cation of an unknown bacterium and the selection of follow-up identifi cation proc...
متن کاملUS . Patent Jun . 16 ,
Christie, in Advances in Lipid Methodology-Two, pp. 195-213, Ed. Christie, Oily Press, 1993* Earlix et al., Dis. Aquat. Org., 27:19-24, 1996* Pettipher et al. (Appl. Environ. Microbiol., 44:809-813, 1982).* Bwatwa et al. (Abstract ANYL-349, Book of Abstracts, 229th ACS National Meeting, Mar. 13, 2005).* Besse et al. (Food Microbiol., 18:669-676, 2001).* Cloak et al. (J. Appl. Microbiol., 86:583...
متن کاملJ. Gen. Appl. Microbiol., 48, 269–279 (2002)
Isolation and taxonomic and phylogenetic studies performed in this decade have revealed that most Gram-positive, aerobic spore-forming bacteria which have halophilic/halotolerant/alkaliphilic and/or alkalitolerant properties compose a considerably large phylogenetic group within rRNA 1 group of Ash et al. (1991) in the phyletic assemblage of bacteria classically defined as the genus Bacillus (A...
متن کامل