Industrial Aspects of Soy Sauce Fermentations Using Aspergillus

  • Kofi E. Aidoo
  • John E. Smith
  • Brian J. B. Wood
Part of the Federation of European Microbiological Societies Symposium Series book series (FEMS, volume 69)

Abstract

Soy sauce is a brown, salty liquid used in cooking and as a table condiment in China, Japan and South East Asia. It is of very ancient lineage, and its production today includes every level of sophistication from primitive, village level or domestic scale, to advanced and highly controlled facilities producing enormous amounts of a very high quality product. It has achieved significant market penetration outside its homelands, with the U.S.A. leading the non-Oriental world both in production and in consumption per capita.

Keywords

Lactic Acid Bacterium Perforated Plate Kojic Acid Solid Substrate Fermentation Interparticle Mass Transfer 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Kofi E. Aidoo
    • 1
  • John E. Smith
    • 2
  • Brian J. B. Wood
    • 2
  1. 1.Division of Human Nutrition and DieteticsGlasgow Caledonian UniversityGlasgowUK
  2. 2.Department of Bioscience and BiotechnologyUniversity of StrathclydeGlasgowUK

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