scholarly journals Studies on Microflora in Soy Sauce Moromi Made by Chinese Method of Low Salt-Solid Fermentation

1996 ◽  
Vol 91 (3) ◽  
pp. 209-211
Author(s):  
Xiao Hong CAO ◽  
Hiroshi KATOH
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Soy Sauce Moromi ◽  
Solid Fermentation

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

Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts

2014 ◽  
Vol 43 (6) ◽  
pp. 854-858 ◽  
Author(s):  
Yu-Jin Shin ◽  
Chang-Kwon Lee ◽  
Hyun-Jin Kim ◽  
Hyoun-Sung Kim ◽  
Han-Geuk Seo ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Hypertensive Activity

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

Bread-making Qualities of Low-salt Dough with Soy Sauce

2021 ◽  
Vol 68 (6) ◽  
pp. 242-252
Author(s):  
Chisato Kaya ◽  
Junki Iwata ◽  
Koji Ishiguro ◽  
Tadashi Nakamura ◽  
Kanenori Takata ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Bread Making ◽  
Low Salt

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
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