Lyhour Chhun
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Lyhour Chhun has a total of 3 co-authors. Here are the top co-authors by number of shared publications:
- Luka Ly
Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, Phnom Penh, Cambodia
1 shared publication - Monychot Tepy Chanto
Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
1 shared publication - Reasmey Tan
Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
1 shared publication
Latest Publications
- Open Access
- 11 March 2026
- Published by MDPI AG in Biology and Life Sciences Forum
- Vol. 59 (1) , 3
Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations
This research evaluated a soy sauce produced from germinated soybeans with varying salt concentrations. Soybeans were germinated over 48 and 72 h, then homogenized with roasted wheat and 0.1% of Aspergillus oryzae, and kept three days for koji fermentation. They were then homogenized with 18% and 22% salt, and then fermented for 210 days at ambient temperature for moromi fermentation. Moreover, 5 × 107 CFU/mL of Zygosaccharomyces rouxii was used. The quality of soy sauce made from germinated soybeans over 48 h resulted in the best conditions regarding the physicochemical characteristics and sensory evaluation analysis.
- 11 March 2026
- Published by MDPI AG in Biology and Life Sciences Forum
- Vol. 59 (1) , 3
Open AccessComparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations
This research evaluated a soy sauce produced from germinated soybeans with varying salt concentrations. Soybeans were germinated over 48 and 72 h, then homogenized with roasted wheat and 0.1% of Aspergillus oryzae, and kept three days for koji fermentation. They were then homogenized with 18% and 22% salt, and then fermented for 210 days at ambient temperature for moromi fermentation. Moreover, 5 × 107 CFU/mL of Zygosaccharomyces rouxii was used. The quality of soy sauce made from germinated soybeans over 48 h resulted in the best conditions regarding the physicochemical characteristics and sensory evaluation analysis.