Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia
نویسندگان
چکیده
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 fermentation. Author
منابع مشابه
J. Gen. Appl. Microbiol., 48, 201–209 (2002)
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 su...
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