2004•China BrewingRequires access

Controlled trial on watery fermentation of soy sauce with multi-strains

Sun Yan

Abstract

Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce. The result showed that multi-strains fermentation significantly improved the flavor of soy sauce. Besides, ammonia nitrogen and reducing sugar increased 16.1% and 34.7%, than those of single-strain fermentation, respectively.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Aspergillus oryzae, Food science, Fermentation, Flavor, Aspergillus niger, Reducing sugar, Chemistry, Sugar