Fermentation of Soy Sauce with Immobilized Whole Cells

Journal of Food Science - Tập 50 Số 5 - Trang 1289-1292 - 1985
Katsumichi Osaki1, Yuki Okamoto1, Takeshi Akao1, Sadao NAGATA1, Hiroshi Takamatsu1
1Authors Osaki, Okamoto, Akao and Nagata are with the Food Engineering Laboratory, Kikkoman Corporation, 339 Noda, Noda-shi, Chiba 278, Japan. Author Takamatsu is with the Soy Sauce Research Laboratory, Kikkoman Corporation.

Tóm tắt

ABSTRACT

Soy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii, and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than a complex fermentation of moromi (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.

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Tài liệu tham khảo

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Thông tin xuất bản

Journal of Food Science

Tập 50 Số 5

1289-1292

Thông tin tác giả