International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 4 (2014)

Investigation of Vegetable Soy Sauce Fermentation by Bacillus Sp.


Nguyen Phuoc Minh

In addition to essential nutrients, soybean products, especially fermented soybean products, contain various functional components including peptides, isoflavonoids and more. Our research focuses on vegetable soy sauce fermentation with following results: bacteria inoculation 1%, salt 15%, temperature 45 oC in direct sunlight, fermentation in 10 days to get the best soy sauce quality with optimal acid amin content.
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