Supplementation of NaCl to starter culture of the soy yeast Zygosaccharomyces rouxii

Journal of Fermentation and Bioengineering

Volumn 85, Issue 6, 1998, Pages 642-644

  Kobayashi, Makio ^a   Hayashi, Satomi ^a  

^a HIGASHIMARU SHOYU CO LTD   (Japan)

Author keywords

Moromi; NaCl; Soy sauce (shoyu); Yeast starter; Zygosaccharomyces rouxii

Indexed keywords

CELL CULTURE; FERMENTATION; FLAVORS; GROWTH KINETICS; MICROORGANISMS; SODIUM CHLORIDE;

YEAST STARTERS;

YEAST;

SODIUM CHLORIDE;

ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; CHEMOSTAT; DECARBOXYLATION; ENZYME ACTIVITY; FERMENTATION; GROWTH REGULATION; HUMAN; YEAST; ZYGOSACCHAROMYCES;

ZYGOSACCHAROMYCES ROUXII;

EID: 0031826539     PISSN: 0922338X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0922-338X(98)80021-4     Document Type: Article

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