Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation-Reference-Cited by-同舟云学术

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

Published:2017-05 Issue: Volume:78 Page:181-188
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Singracha Pannarat,Niamsiri Nuttawee,Visessanguan Wonnop,Lertsiri Sittiwat,Assavanig Apinya

Funder

Mahidol University

Thailand Graduate Institute of Science and Technology

NSTDA

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Official methods of analysis;AOAC,1984

2. Official methods of analysis;AOAC,2000

3. Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce;Aryuman;International Journal of Food Microbiology,2015

4. Lactic acid Bacteria: Classification and physiology;Axelsson,2004

5. Industrialization of indigenous fermented foods, revised and expanded;Fukushima,2004

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