Comparison between Traditional and Industrial Soy Sause (Kecap) Fermentaiton in Indonesia

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概要

• 論文の詳細を見る

• Growth of lactic acid bacteria and amino cid 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.

• 公益社団法人日本生物工学会の論文
• 1996-03-25

著者

• Roling Wilfred

  Department Of Microbiology Biological Laboratory Vrije Universiteit:the Netherlands

• Roling Wilfred

  Department Of Microbiology Biological Laboratory Vrije Universiteit:faculty Of Biology Unversitas Kr

• Verseveld Henk

  Department Of Microbiology Biological Laboratory Vrije Universiteit:the Netherlands

• APRIYANTONO ANTON

  Department of Microbiology, Biological Laboratory, Vrije Universiteit

• Apriyantono Anton

  Department Of Microbiology Biological Laboratory Vrije Universiteit:department Of Food Technology An

関連論文

• Changes in Microflora and Biochemical Composition during the Baceman Stage of Traditional Indonesian Kecap (Syo Sauce) Production
• Influence of Prebrining Treatments on Microbial and Biochemical Changes during the Baceman Stage in Indonesian Kecap (Soy Sauce) Production
• Comparison between Traditional and Industrial Soy Sause (Kecap) Fermentaiton in Indonesia

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