Physical factors influencing microbial interactions and biochemical changes during the Baceman stage of Indonesian Kecap (soy sauce) production
The composition of samples taken from the baceman stage of traditional Indonesian kecap (soy sauce) production can vary greatly from batch to batch and from manufacturer to manufacturer. This variability could be caused by physical factors such as salt concentration, temperature, dissolved oxygen te...
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Published in | Journal of fermentation and bioengineering Vol. 77; no. 3; pp. 293 - 300 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Osaka
Elsevier B.V
01.01.1994
Society for Fermentation and Bioengineering |
Subjects | |
Online Access | Get full text |
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Summary: | The composition of samples taken from the
baceman stage of traditional Indonesian
kecap (soy sauce) production can vary greatly from batch to batch and from manufacturer to manufacturer. This variability could be caused by physical factors such as salt concentration, temperature, dissolved oxygen tension and pH. The effect of these factors on the changes in microflora and biochemical composition during the
baceman stage are described in this report. Salt concentration was found to have a large influence on the spoilage of the
baceman. At low salt concentrations pellicle-forming yeasts were able to grow. The pellicle on the liquid surface formed by these yeasts provided an acrobic environment in which coryneform bacteria could grow. These bacteria consumed amino acids and fermentation products like acetate and lactate, which resulted in a rise in pH and subsequent spoilage of the
baceman. An aerobic
baceman showed the same development as those with a low salt concentration. Salt concentration as well as temperature had a large influence on the rate of growth of bacteria. Growth of bacteria and associated lactate and acetate production were also stimulated by a high pH, while growth of yeasts and ethanol and glycerol formation was better at low pH. Also, the production of formol nitrogen by enzymes resulting from the previous
bungkil stage was greatly influenced by temperature and pH, with higher temperature and pH giving rise to higher formol nitrogen contents. The consequences of these physical factors on the production of traditional Indonesian
kecap are discussed. |
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Bibliography: | 9407461 Q02 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0922-338X |
DOI: | 10.1016/0922-338X(94)90237-2 |