Citation
Hung T.V., . and Drew P.G., . and Black R., . and Jiang H.H., . Characterisation of yeasts and bacteria in lupin-soy sauce fermentation. pp. 99-104. ISSN 1505-5337
Abstract
A soy sauce supplemented with lupin flour of flakes was prepared using the mould Aspergillus oryzae and microorganisms derived from a raw soy sauce originating from China. The microorganisms growing in the lupin-sauce fermentation were isolated and characterised as a system consisting of bacteria and yeasts - Pediococcus acidilactici Bacillus licheniformis B subtilis Micrococcus spp and Torulopsis spp
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Abstract
A soy sauce supplemented with lupin flour of flakes was prepared using the mould Aspergillus oryzae and microorganisms derived from a raw soy sauce originating from China. The microorganisms growing in the lupin-sauce fermentation were isolated and characterised as a system consisting of bacteria and yeasts - Pediococcus acidilactici Bacillus licheniformis B subtilis Micrococcus spp and Torulopsis spp
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | ALIMENTOS DERIVADOS DE LA SOJA |
| AGROVOC Term: | LUPINUS |
| AGROVOC Term: | FERMENTACION |
| AGROVOC Term: | BACTERIA |
| AGROVOC Term: | LEVADURA |
| AGROVOC Term: | ALIMENTOS FERMENTADOS |
| AGROVOC Term: | ANALISIS MICROBIOLOGICO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20699 |
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