Isolation and identification of halophilic microorganisms in soy sauce

• Main Authors: Khairil Anwar, N. A. K., Idris, A., Hassan, N.
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2020
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/91349/1/AniIdris2020_IsolationandIdentificationofHalophilicMicroorganismsinSoySauce.pdf; http://eprints.utm.my/id/eprint/91349/; http://dx.doi.org/10.26656/fr.2017.4(S2).S04
• Institution: Universiti Teknologi Malaysia

Microorganisms play an important role in the fermentation of soy sauce as they produce flavoring compounds which contribute to the desired taste and quality of soy sauce. The aim of this study was to isolate and identify halophilic microorganisms that are involved in the first stage (Koji) and secon...