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      Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap

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      Soy Sauce Typical.pdf (10.52Mb)
      Date
      2012
      Author
      Hanifah Nuryani Lioe
      Anton Apriyantono
      Masaaki Yasuda
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      Abstract
      Soy sauce is a typical condiment and seasoning made from soybeans in a two-step fermentation procedure. The first step is a solid fermentation by fungi, followed by liquid fermentation in a high-concentration brine solution of osmophilic lactic acid bacteria and yeasts. These two fermentation steps involve three microbial groups that give the product a desirable taste, flavor, and color, serving as a basic condiment and seasoning for the cuisines of several Asian countries. The soybeans used for its production can be from yellow or black soybean varieties
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      http://repository.ipb.ac.id/handle/123456789/81090
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