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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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| Published in: | Journal of fermentation and bioengineering 1996-01, Vol.81 (3), p.275-278 |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| Online Access: | Get full text |
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| cited_by | cdi_FETCH-LOGICAL-c449t-d597ba60a2bb202ef363cdcb046e3113a0e87757fd5992d2144326df34e4cd6c3 |
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| cites | cdi_FETCH-LOGICAL-c449t-d597ba60a2bb202ef363cdcb046e3113a0e87757fd5992d2144326df34e4cd6c3 |
| container_end_page | 278 |
| container_issue | 3 |
| container_start_page | 275 |
| container_title | Journal of fermentation and bioengineering |
| container_volume | 81 |
| creator | Röling, Wilfred F.M. Apriyantono, Anton Van Verseveld, Henk W. |
| description | 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. |
| doi_str_mv | 10.1016/0922-338X(96)82223-9 |
| format | article |
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| fulltext | fulltext |
| identifier | ISSN: 0922-338X |
| ispartof | Journal of fermentation and bioengineering, 1996-01, Vol.81 (3), p.275-278 |
| issn | 0922-338X |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15813605 |
| source | ScienceDirect Journals |
| 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 |
| title | Comparison between traditional and industrial soy sauce ( kecap) fermentation in Indonesia |
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