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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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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Biotechnol
Main Authors: Park, Young Chan, Park, Doo Hyun
Format: Artigo
Jezik:Inglês
Izdano: The Korean Society of Food Science and Technology 2016
Teme:
Online dostop: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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