Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/27909

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DC Field	Value	Language
dc.contributor.author	Wilfred F. M. Röling
dc.contributor.author	Apriyantono, Anton
dc.contributor.author	Henk W. Van Verseveld
dc.date.accessioned	2010-06-09T02:32:14Z
dc.date.available	2010-06-09T02:32:14Z
dc.date.issued	2010
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/27909
dc.description.abstract	Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce manufacturer, employing modern Japanese process technology, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sauce fermentation, application of modern Japanese process technology resulted in an obvious but not essential yeast fermentation. Author Keywords: soy sauce; Tetragenococcus halophila; kecap	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia	id
Appears in Collections:	Faculty of Human Ecology

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