COMPARISON BETWEEN TRADITIONAL AND INDUSTRIAL SOY-SAUCE (KECAP) FERMENTATION IN INDONESIA

Authors
ROLING WFM APRIYANTONO A VANVERSEVELD HW
Citation
Wfm. Roling et al., COMPARISON BETWEEN TRADITIONAL AND INDUSTRIAL SOY-SAUCE (KECAP) FERMENTATION IN INDONESIA, Journal of fermentation and bioengineering, 81(3), 1996, pp. 275-278
Citations number
15
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Journal of fermentation and bioengineering → ACNP
ISSN journal
0922338X
Volume
81
Issue
3
Year of publication
1996
Pages
275 - 278
Database
ISI
SICI code
0922-338X(1996)81:3<275:CBTAIS>2.0.ZU;2-E
Abstract
Growth of lactic acid bacteria and amino acid production at an Indones ian soy sauce manufacturer, employing modern Japanese process technolo gy, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sa uce fermentation, application of modern Japanese process technology re sulted in an obvious but not essential yeast fermentation.