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Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process
Soy sauce prepared via direct fermentation of defatted soybean meal (DFSM) using halophiles without addition of dried, fermented soybeans or meju was evaluated. DFSM was fermented using single and mixed cultures of Oceanobacillus kimchii and Bacillus pumilus under 18% salinity conditions. Amounts of...
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| 發表在: | Food Sci Biotechnol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049164/ https://ncbi.nlm.nih.gov/pubmed/30263336 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0132-5 |
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