Continuous production of soy sauce by a bioreactor system
Authors:
- 28 February 1991
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 26 (1) , 39-45
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- A new process for soy sauce fermentation by immobilized yeasts.Agricultural and Biological Chemistry, 1990
- Continuous production of 4-ethylguaiacol by immobilized cells of salt-tolerant Candida versatilis in an airlift reactorJournal of Fermentation and Bioengineering, 1990
- A new immobilization technique of whole cells and enzymes with colloidal silica and alginateBiotechnology and Bioengineering, 1988
- Fermentation of Soy Sauce with Immobilized Whole CellsJournal of Food Science, 1985
- Beer Brewing with Immobilized YeastNature Biotechnology, 1985
- Diversity in the metabolism of organic acids by Pediococcus halophilus.Agricultural and Biological Chemistry, 1982
- Automated Measurement of L-Glutamate in Soy Sauce Using L-Glutamate DehydrogenaseAgricultural and Biological Chemistry, 1973
- Studies of the Flavorous Substances in Shoyu Part XXVIJournal of the agricultural chemical society of Japan, 1967
- Studies on the Flavorous Substances in Shoyu Part XXVJournal of the agricultural chemical society of Japan, 1967
- Neue Methode zur Bestimmung des Stickstoffs in organischen KörpernAnalytical and Bioanalytical Chemistry, 1883