Microbial succession and the functional potential during the ... | 食品添加物合法業者資訊網
由JSulaiman著作·2014·被引用61次—Inthefirsthalfofthesoysaucefermentation,bacteriawerethedominantmicroorganismbutsucceededsubsequentlybyyeast.
由 J Sulaiman 著作 · 2014 · 被引用 61 次 — In the first half of the soy sauce fermentation, bacteria were the dominant microorganism but succeeded subsequently by yeast.
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Isolation | 食品添加物合法業者資訊網
Microbial succession and the functional potential during the ... | 食品添加物合法業者資訊網
由 J Sulaiman 著作 · 2014 · 被引用 61 次 — In the first half of the soy sauce fermentation, bacteria were the dominant microorganism but succeeded subsequently by yeast. Read More
Selection of micro | 食品添加物合法業者資訊網
由 S Sugiyama 著作 · 1984 · 被引用 80 次 — Micro-organisms related to soy sauce production are mainly koji mold (Aspergillus oryzae or Aspergillus sojae), lactic acid bacteria (Pediococcus ... Read More
Soy sauce fermentation: Microorganisms | 食品添加物合法業者資訊網
由 PVP Devanthi 著作 · 2019 · 被引用 78 次 — Soy sauce is an increasingly popular oriental fermented condiment produced through a two-step fermentation process called koji (solid-state fermentation) and ... Read More
The Bacterial and Fungi Microbiota of Soy Sauce | 食品添加物合法業者資訊網
由 YC Shi 著作 · 2022 — Methods: This study aims to treat the low salt fermented soy sauce with a high hydrostatic pressure process (HPP) to eliminate the harmful ... Read More
The Story and Science of Soy Sauce | 食品添加物合法業者資訊網
2018年6月6日 — The secondary fermentation process with lactic acid bacteria and yeast is responsible for the diversity of soy sauce flavors. Soy sauce can ... Read More
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【SOY SAUCE FLAVOUR】食品添加物產品登錄碼:TFAB30000249654
添加物名稱:SOYSAUCEFLAVOUR;醬汁調味香料食品添加物產品登錄碼:TFAB30000249654食品業者登錄字號:D-169649729-00000-3添加...