Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

2016 ◽  
Vol 81 (11) ◽  
pp. C2639-C2646 ◽  
Author(s):  
Liqiang Zhang ◽  
Rongqing Zhou ◽  
Ruiying Cui ◽  
Jun Huang ◽  
Chongde Wu
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Salt ◽  
Soy Sauce ◽  
Low Salt ◽  
Soy Sauce Moromi

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

2014 ◽  
Vol 145 ◽  
pp. 126-134 ◽  
Author(s):  
Yunzi Feng ◽  
Yu Cai ◽  
Guowan Su ◽  
Haifeng Zhao ◽  
Chenxia Wang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Liquid State ◽  
High Salt ◽  
Low Salt

Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products

2014 ◽  
Vol 23 (5) ◽  
pp. 1497-1506 ◽  
Author(s):  
Xiaohang Yu ◽  
Xiangzhao Mao ◽  
Shuai He ◽  
Pei Liu ◽  
Yanchao Wang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Biochemical Properties ◽  
Fish Sauce ◽  
Low Salt ◽  
By Products

Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Juodeikiene ◽  
D Cizeikiene ◽  
A Maruška ◽  
E Bartkiene ◽  
L Basinskiene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Satureja Montana
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