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Author Kanjana Chansa-Ngavej
Suthirux Niyomrit
Siripen Vethchagarun
Title
Alternative TitleHalophilic protease-producing lactic acid bacteria as starter culture in soy sauce fermentation
ImprintBangkok : IFRPD, 1996
Call# IFRPD T960284

CALL # Volume Number Month Year Barcode Status
Available

AbstractFrom 1993-1995 our research has focused on a novel process of utilizing halophilic protease-producing lactic acid bacteria as starter culture in the moromi stage of soy sauce fermentation. The aim of the project is to increase the protein content in soy sauce for local consumption and export. Our previous work has shown that protein content as determined by the Kjeldahl method in soy sauce broth during the moromi stage increased from 0.4% at the start of the addition of 20% salt solution to the koji; to 6.5% at the end of the two-week fermentation, after which there was no increase in protein content. During the first two weeks of fermention many genera of halophilic protease-producing bacteria including Lactobacillus sp., Bacillus sp., Staphylococcus sp. were isolated. These results as well as literature survey on different types of proteases being produced by lactic acid bacteria have led to the belief that, in order to increase the protein content in soy sauce, it might be possible to use starter culture in the moromi stage. Since lactic acid bacteria are acceptable for use in the production of food and related products, work is in progress on the isolation and study of molecular mechanisms underlying halophilicity in halophilic protease-producing lactic acid bacteria for use in the moromi stage of soy sauce fermentation.
Descriptp228-290
SubjectSoy sauce starter
Lactic acid bacteria
Thailand
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