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A new process for soy sauce fermentation by immobilized yeasts [Zygosaccharomyces rouxii and Candida versatilis]

1990

Horitsu, H. (Gifu Univ. (Japan). Faculty of Agriculture) | Maseda, Y. | Kawai, K.

AGROVOC Keywords
alimentos derivados de la soja aromatic compounds bioreactors biorreactores ceramics etanol ethanol fermentation immobilized microorganisms microorganismos inmovilizados salsas sauce sauces soyfoods
Bibliographic information
Agricultural and Biological Chemistry (Japan)
Volume 54 Issue 2 ISSN 0002-1369
Pagination
pp. 295-300
Other Subjects
Fermentacion; Bioreacteur; Ceramica; Levure/ candida; Compuestos aromaticos; Yeasts/ candida; Aliment a base de soja; Ceramique; Compose aromatique; Microorganisme immobilise; Levadura/ candida
Language
English
Note
2 tables; 5 plates; 6 ref.; Summary (En)
Type
Summary
1992-08-15
AGRIS AP
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