Comparison between traditional and industrial soy sauce ( kecap) fermentation in Indonesia

Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce manufacturer, employing modern Japanese process technology, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sauce fermentation, ap...

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Bibliographic Details
Published in:Journal of fermentation and bioengineering 1996-01, Vol.81 (3), p.275-278
Main Authors: Röling, Wilfred F.M., Apriyantono, Anton, Van Verseveld, Henk W.
Format: Article
Language:English
Subjects:
ALIMENT A BASE DE SOJA POUR HOMME
ALIMENTOS DERIVADOS DE LA SOJA
Biological and medical sciences
FERMENTACION
FERMENTATION
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
INDONESIA
INDONESIE
kecap
Other fermented food industries
soy sauce
SOYFOODS
TECHNOLOGIE TRADITIONNELLE
TECNOLOGIA TRADICIONAL
Tetragenococcus halophila
TRADITIONAL TECHNOLOGY
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Summary:Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce manufacturer, employing modern Japanese process technology, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sauce fermentation, application of modern Japanese process technology resulted in an obvious but not essential yeast fermentation.
ISSN:0922-338X
DOI:10.1016/0922-338X(96)82223-9