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2013 (Vol. 5, Issue: 02)
Article Information:

Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern

Chunqi Mao, Guoqing He, Xinyong Du, Meilin Cui and Shiyang Gao
Corresponding Author:  Chunqi Mao 

Key words:  Bittern, fermentation, soy sauce, , , ,
Vol. 5 , (02): 144-147
Submitted Accepted Published
September 10, 2012 October 24, 2012 February 15, 2013
Abstract:

A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.
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  Cite this Reference:
Chunqi Mao, Guoqing He, Xinyong Du, Meilin Cui and Shiyang Gao, 2013. Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern.  Advance Journal of Food Science and Technology, 5(02): 144-147.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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