scholarly journals Study on Soy Sauce Production from Soy Sauce-Moromi Mash by Using Bioreactor Systems.

1993 ◽  
Vol 40 (8) ◽  
pp. 558-567 ◽  
Author(s):  
Shigeki KOSEKO ◽  
Makoto HISAMATSU ◽  
Masayoshi MATSUNAGA ◽  
Tetsuya YAMADA
Keyword(s):  
Soy Sauce ◽  
Soy Sauce Moromi

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 181-188 ◽  
Author(s):  
Pannarat Singracha ◽  
Nuttawee Niamsiri ◽  
Wonnop Visessanguan ◽  
Sittiwat Lertsiri ◽  
Apinya Assavanig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Soy Sauce ◽  
Reduced Salt ◽  
Soy Sauce Moromi

Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi

2015 ◽  
Vol 50 (6) ◽  
pp. 1352-1358 ◽  
Author(s):  
Jingjing Liu ◽  
Dongsheng Li ◽  
Yong Hu ◽  
Chao Wang ◽  
Bing Gao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Soy Sauce ◽  
Soy Sauce Moromi

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

Esterase activity in soy sauce Moromi as a factor hydrolyzing flavor esters

1991 ◽  
Vol 71 (3) ◽  
pp. 163-167 ◽  
Author(s):  
Takeshi Higuchi ◽  
Terumichi Aoki ◽  
Kinji Uchida
Keyword(s):  
Esterase Activity ◽  
Soy Sauce ◽  
Soy Sauce Moromi
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