Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Institute of Physics
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80340/1/Isolation%2C%20characterization%20and%20identification%20of%20lactic%20acid%20bacteria%20from%20fermented%20soy%20sauce.pdf http://psasir.upm.edu.my/id/eprint/80340/ https://aip.scitation.org/doi/abs/10.1063/1.5111245 |
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