scholarly journals Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1A for Kecap, an Indonesian Soy Sauce

2006 ◽  
Vol 40 (2) ◽  
pp. 171-175 ◽  
Author(s):  
Joko SULISTYO ◽  
Sayuki NIKKUNI
Keyword(s):  
Pure Culture ◽  
Soy Sauce ◽  
Koji Mold

scholarly journals Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation

2012 ◽  
Vol 78 (4) ◽  
pp. 726-735 ◽  
Author(s):  
AYUMI FURUTANI ◽  
YASUHIRO FUNATSU ◽  
KEI-ICHI SHOZEN ◽  
YASUYUKI HARADA ◽  
TAKASHI TAKANO ◽  
...  
Keyword(s):  
Early Stage ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Koji Mold

scholarly journals Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold.

1987 ◽  
Vol 53 (8) ◽  
pp. 1980-1982 ◽  
Author(s):  
A Kalayanamitr ◽  
A Bhumiratana ◽  
T W Flegel ◽  
T Glinsukon ◽  
A Shinmyo
Keyword(s):  
Soy Sauce ◽  
Koji Mold

scholarly journals Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production

1983 ◽  
Vol 57 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Takeshi FURUYA ◽  
Masao ISHIGE ◽  
Kazuo UCHIDA ◽  
Hiroshi YOSHINO
Keyword(s):  
Protoplast Fusion ◽  
Soy Sauce ◽  
Koji Mold
Sign in / Sign up

Export Citation Format

Share Document