info:eu-repo/semantics/publishedVersion
Soy sauce fermentation
Fecha
2010Registro en:
Leblanc, Jean Guy Joseph; Soy sauce fermentation; CRC Press - Taylor & Francis Group; 2010; 591-593
9780203758007
CONICET Digital
CONICET
Autor
Leblanc, Jean Guy Joseph
Resumen
Soy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented or non-fermented (chemical soy sauce). Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. In this entry, the main processes involved during soy sauce fermentation will be discussed with special emphasis on microbial fermentation and health properties attributed to this important condiment.