scholarly journals A modified process for soy sauce fermentation by immobilized yeasts.

1991 ◽  
Vol 55 (1) ◽  
pp. 269-271 ◽  
Author(s):  
Hiroyuki HORITSU ◽  
Min Yuh WANG ◽  
Keiichi KAWAI
Keyword(s):  
Soy Sauce ◽  
Immobilized Yeasts

scholarly journals A new process for soy sauce fermentation by immobilized yeasts.

1990 ◽  
Vol 54 (2) ◽  
pp. 295-300 ◽  
Author(s):  
Hiroyuki HORITSU ◽  
Yuto MASEDA ◽  
Keiichi KAWAI
Keyword(s):  
Soy Sauce ◽  
New Process ◽  
Immobilized Yeasts

A New Process for Soy Sauce Fermentation by Immobilized Yeasts

1990 ◽  
Vol 54 (2) ◽  
pp. 295-300
Author(s):  
Hiroyuki Horitsu ◽  
Yuto Maseda ◽  
Keiichi Kawai
Keyword(s):  
Soy Sauce ◽  
New Process ◽  
Immobilized Yeasts

scholarly journals A Modified Process for Soy Sauce Fermentation by Immobilized yeasts

1991 ◽  
Vol 55 (1) ◽  
pp. 269-271
Author(s):  
Hiroyuki Horitsu ◽  
Min Yuh Wang ◽  
Keiichi Kawai
Keyword(s):  
Soy Sauce ◽  
Immobilized Yeasts

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

Production of Savory Flavors in Hydrolysate of Soy Sauce Residue Using Reaction Flavor Technology

2018 ◽  
Vol 47 (2) ◽  
pp. 161-167
Author(s):  
Yong-Jun Cha ◽  
Wenfeng Wang ◽  
Eun-Ju Kim ◽  
Eun-Ju Kim
Keyword(s):  
Soy Sauce

Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

2015 ◽  
Vol 44 (6) ◽  
pp. 847-853 ◽  
Author(s):  
Sunyoung Park ◽  
Sangki Lee ◽  
Suin Park ◽  
Inyong Kim ◽  
Yoonhwa Jeong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soy Sauce

Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts

2014 ◽  
Vol 43 (6) ◽  
pp. 854-858 ◽  
Author(s):  
Yu-Jin Shin ◽  
Chang-Kwon Lee ◽  
Hyun-Jin Kim ◽  
Hyoun-Sung Kim ◽  
Han-Geuk Seo ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Hypertensive Activity

Aroma and Uniqueness of Soy Sauce

2007 ◽  
Vol 38 (3) ◽  
pp. 163-172 ◽  
Author(s):  
Tadanobu NAKADAI
Keyword(s):  
Soy Sauce

scholarly journals Studies on Shinshiki Shoyu (Semi-chemical Soy Sauce). Part II

1960 ◽  
Vol 34 (3) ◽  
pp. 223-228 ◽  
Author(s):  
Takahiro UENO ◽  
Akio NOBUHARA
Keyword(s):  
Soy Sauce
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