Fermentation of low-salt miso as affected by supplementation with ethanol

International Journal of Food Microbiology

Volumn 48, Issue 1, 1999, Pages 11-20

  Chiou, R Y Y ^a   Ferng, S ^a   Beuchat, L R ^b  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Ethanol; Low salt; Miso; Soybean

Indexed keywords

ALCOHOL; AMYLASE;

AQUEOUS SOLUTION; ARTICLE; ENZYME ACTIVITY; ENZYME SUBSTRATE; FERMENTATION; GROWTH INHIBITION; HYDROLYSIS; SODIUM RESTRICTION; SOYBEAN; SUPPLEMENTATION;

ASPERGILLUS ORYZAE; CARBOHYDRATES; COLONY COUNT, MICROBIAL; COLOR; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GLUCOSE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS; MAILLARD REACTION; ORYZA SATIVA; PLANT PROTEINS; SMELL; SODIUM CHLORIDE; SOYBEANS; TASTE;

GLYCINE MAX;

EID: 0033121123     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00033-1     Document Type: Article

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