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Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria
The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), S...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2014
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519482/ https://ncbi.nlm.nih.gov/pubmed/26243923 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1536-y |
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