Modeling for fermentation in miso products

Fermentation in miso products is called waki in Japanese. In this study, we tried to understand waki as a phenomenon generated not in the miso product itself but in the liquid phase existing in the miso product. Liquid culture conditions suitable for investigation of the waki phenomenon became evide...

Full description

Saved in:
Bibliographic Details
Published inNippon Nōgeikagaku Kaishi Vol. 72; no. 9; pp. 1053 - 1056
Main Authors Kawamura, D. (Hiroshima-ken. Food Technological Research Center (Japan)), Kawano, K
Format Journal Article
LanguageJapanese
Published Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01.09.1998
Nippon Nōgei Kagakukai
Subjects
ALIMENT A BASE DE SOJA POUR HOMME
ALIMENTOS DERIVADOS DE LA SOJA
BIODETERIORATION
BIODETERIORO
ethanol
FERMENTACION
FERMENTATION
miso
MODELE
MODELOS
SOYFOODS
Zygosaccharomyces rouxii
Online AccessGet full text

Cover

More Information
Summary:Fermentation in miso products is called waki in Japanese. In this study, we tried to understand waki as a phenomenon generated not in the miso product itself but in the liquid phase existing in the miso product. Liquid culture conditions suitable for investigation of the waki phenomenon became evident. It was proved that liquid medium could be used as a model for waki tests of miso products. In the relationship between ethanol concentration and sodium chloride concentration, border conditions governing whether the waki phenomenon would occur or not were discovered.
Bibliography:Q03
1999000170
ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.72.1053