Influence of prebrining treatments on microbial and biochemical changes during the baceman stage in Indonesian kecap (soy sauce) production

Yokotsuka, 1985, Traditional fermented soybean foods, 395 Röling, 1994, Changes in microflora and biochemical composition during the baceman stage of traditional Indonesian kecap (soy sauce) production, J. Ferment. Bioeng., 77, 62, 10.1016/0922-338X(94)90210-0 Nout, 1990, Recent developments in tempe research, J. Appl. Bacteriol., 69, 609, 10.1111/j.1365-2672.1990.tb01555.x Judoamidjojo, 1985, The analytical study on kecap—an Indonesian soy sauce, Nippon Shokuhin Kogyo Gakkaishi, 32, 67, 10.3136/nskkk1962.32.67 Röling, 1994, Physical factors influencing microbial interactions and biochemical changes during the baceman stage of Indonesian kecap (soy sauce) production, J. Ferment. Bioeng., 77, 294 Frankena, 1985, A continuous culture study of the bioenergetic aspects of growth and production of exocellular protease in Bacillus licheniformis, Appl. Microbiol. Biotechnol., 22, 169, 10.1007/BF00253604 Tomita, 1988, Formation of γ-glutamylglycylglycine by extracellular glutaminase of Aspergillus oryzae, J. Ferment. Technol., 66, 290, 10.1016/0385-6380(88)90108-2 Lipmann, 1945, A specific micromethod for the determination of acyl-phosphates, J. Biol. Chem., 159, 21, 10.1016/S0021-9258(19)51298-4 Rose, 1954, Enzymatic phosphorylation of acetate, J. Biol. Chem., 211, 737, 10.1016/S0021-9258(18)71161-7 Bergmeyer, 1980 Boehringer Mannheim, 1983 Herbert, 1971, Chemical analysis of microbial cells, 209, 10.1016/S0580-9517(08)70641-X Sakaguchi, 1958, Studies on the activities of bacteria in soy sauce brewing. III. Taxonomic studies on Pediococcus soyae nov. sp., the soy sauce lactic acid bacteria, Bull. Agr. Chem. Soc. Japan, 22, 353, 10.1271/bbb1924.22.353 Wood, 1982, Soy sauce and miso, vol. 7, 39 Yokotsuka, 1986, Soy sauce biochemistry, Advan. Food Res., 30, 195, 10.1016/S0065-2628(08)60350-X Sakaguchi, 1959, Studies on the activities of bacteria in soy sauce brewing V. The effects of Aspergillus sojae, Pediococcus soyae, Bacillus subtilis and Saccharomyces rouxii in purely cultured soy sauce brewing, Bull. Agr. Chem. Soc. Japan, 23, 100, 10.1271/bbb1924.23.100 Verduyn, 1990, Physiology of Saccharomyces cerevisiae in anaerobic glucose-limited chemostat cultures, J. Gen. Microbiol., 136, 395, 10.1099/00221287-136-3-395 Nunomura, 1986, Soy sauce, 5 Beever, R.E. and Laracy, E.P.: Osmotic adjustment in the filamentous fungus Aspergillus nidulans. J. Bacteriol., 168, 1358–1365. Onishi, 1963, Osmophilic yeasts, Advan. Food Res., 12, 54 Noda, 1980, Antagonism between osmophilic lactic acid bacteria and yeasts in brine fermentation of soy sauce, Appl. Environ. Microbiol., 40, 452, 10.1128/AEM.40.3.452-457.1980