Effect of temperature on moromi fermentation of soy sauce with intermittent aeration

African Journal of Biotechnology

Volumn 9, Issue 5, 2010, Pages 702-706

  Wu, Ta Yeong ^a   Kan, Mun Seng ^a   Siow, Lee Fong ^a   Palniandy, Lithnes Kalaivani ^a  

^a MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Aspergillus oryzae; Bioreactor; Moromi; Soy sauce; Temperature

Indexed keywords

ALCOHOL; NITROGEN; SOYBEAN OIL;

AERATION; AGING; ARTICLE; BIOREACTOR; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD QUALITY; KOJI FERMENTATION; MOROMI FERMENTATION; NITROGEN CONCENTRATION; NONHUMAN; PH MEASUREMENT; TEMPERATURE SENSITIVITY;

ASPERGILLUS ORYZAE;

EID: 76649142090     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb09.1548     Document Type: Article

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