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Title: | Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap |
Authors: | Hanifah Nuryani Lioe Anton Apriyantono Masaaki Yasuda |
Issue Date: | 2012 |
Publisher: | Handbook of Plant-Based Fermented Food and Beverage Technology. CRC Press, Taylor & Prancis Group. |
Citation: | Handbook of Plant-Based Fermented Food and Beverage Technology. CRC Press, Taylor & Prancis Group. 2012. Hal 93-101 |
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 |
URI: | http://repository.ipb.ac.id/handle/123456789/81090 |
ISBN: | 978-1-4398-4904-0 |
Appears in Collections: | Food Science and Technology |
Files in This Item:
File | Size | Format | |
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Soy Sauce Typical.pdf | 10.78 MB | Adobe PDF | View/Open |
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