Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce

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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Bibliographic Details
Main Authors: Md Kilau, Fatiyah, Mohamad, Nur Illida, Saari, Nazamid, Abdullah Sani, Norrakiah
Format: Article
Language:English
Published: American Institute of Physics 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80340/
http://psasir.upm.edu.my/id/eprint/80340/1/Isolation%2C%20characterization%20and%20identification%20of%20lactic%20acid%20bacteria%20from%20fermented%20soy%20sauce.pdf

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