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

• Main Authors: Md Kilau, Fatiyah, Mohamad, Nur Illida, Saari, Nazamid, Abdullah Sani, Norrakiah
• Format: Article
• Language: English
• Published: American Institute of Physics 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/80340/1/Isolation%2C%20characterization%20and%20identification%20of%20lactic%20acid%20bacteria%20from%20fermented%20soy%20sauce.pdf; http://psasir.upm.edu.my/id/eprint/80340/; https://aip.scitation.org/doi/abs/10.1063/1.5111245

Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives...