scholarly journals Diversity and Ecology of Salt Tolerant Lactic Acid Bacteria: Tetragenococcus halophilus in Soy Sauce Fermentation

2000 ◽  
Vol 11 (2) ◽  
pp. 60-65 ◽  
Author(s):  
Kinji UCHIDA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Sauce ◽  
Salt Tolerant ◽  
Tetragenococcus Halophilus

Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

2005 ◽  
Vol 71 (2) ◽  
pp. 422-430 ◽  
Author(s):  
Motoharu UCHIDA ◽  
Jie OU ◽  
Bi-Wen CHEN ◽  
Chun-Hong YUAN ◽  
Xur-Hua ZHANG ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silver Carp ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Hypophthalmichthys Molitrix

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

2019 ◽  
Author(s):  
Fatiyah Md Kilau ◽  
Nur Illida Mohamad ◽  
Nazamid Saari ◽  
Norrakiah Abdullah Sani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Sauce

The isolation of salt-tolerant lactic acid bacteria from ovine and bovine milks for use in the production of nabulsi cheese

1998 ◽  
Vol 51 (3) ◽  
pp. 86-89 ◽  
Author(s):  
MOHAMMED I YAMANI ◽  
ANAS A AL-NABULSI ◽  
MALIK S HADDADIN ◽  
RICHARD K ROBINSON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Tolerant

Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria

2011 ◽  
Vol 126 (2) ◽  
pp. 590-594 ◽  
Author(s):  
Bao Yang ◽  
K. Nagendra Prasad ◽  
Haihui Xie ◽  
Sen Lin ◽  
Yueming Jiang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Structural Characteristics ◽  
Soy Sauce

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

scholarly journals Lactic acid bacteria isolated from soy sauce mash in Thailand.

2002 ◽  
Vol 48 (4) ◽  
pp. 201-209 ◽  
Author(s):  
Somboon Tanasupawat ◽  
Jaruwan Thongsanit ◽  
Sanae Okada ◽  
Kazuo Komagata
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Sauce
Sign in / Sign up

Export Citation Format

Share Document