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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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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Korean Society of Food Science and Technology
2016
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| Предметы: | |
| Online-ссылка: | 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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