Isolation and identification of halophilic microorganisms in soy sauce
Microorganisms play an important role in the fermentation of soy sauce as they produce flavoring compounds which contribute to the desired taste and quality of soy sauce. The aim of this study was to isolate and identify halophilic microorganisms that are involved in the first stage (Koji) and secon...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/91349/1/AniIdris2020_IsolationandIdentificationofHalophilicMicroorganismsinSoySauce.pdf http://eprints.utm.my/id/eprint/91349/ http://dx.doi.org/10.26656/fr.2017.4(S2).S04 |
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