A New Process for Soy Sauce Fermentation by Immobilized Yeasts

Horitsu, Hiroyuki; Maseda, Yuto; Kawai, Keiichi

doi:10.1080/00021369.1990.10869968

Cited by 5 publications

(5 citation statements)

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“…The cells were immobilized using a mixture of colloidal silica and sodium alginate, extruded through a nozzle into calcium chloride solution to form gel beads. Although alginate shows the ability to shorten the fermentation period and is considered to be safe, it appears to be sensitive to heat and therefore it cannot be completely sterilized by steam (Horitsu, Maseda, & Kawai, 1990). Also, the structure of alginate beads is weak and can be damaged by high salt concentration at a similar level to soy sauce (van der Sluis et al, 2000) .…”

Section: Accepted Manuscript 63 Microbial Cells and mentioning

confidence: 99%

“…A ceramic carrier was developed as an alternative to alginate for cell immobilization in soy sauce fermentation Z. rouxii and C. versatilis (Horitsu et al, 1990). The cultures were separated due to the negative effect of mixed cultures of Z. rouxii and C. versatilis on the production of 4-ethyl guaiacol by C. versatilis.…”

Section: Accepted Manuscript 63 Microbial Cells and mentioning

confidence: 99%

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Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Devanthi

Gkatzionis

2019

Food Research International

228

134

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Section: Accepted Manuscript 63 Microbial Cells and mentioning

confidence: 99%

Section: Accepted Manuscript 63 Microbial Cells and mentioning

confidence: 99%

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Devanthi

Gkatzionis

2019

Food Research International

228

134

View full text Add to dashboard Cite

show abstract

“…However, because of the instability of the latter, the system was not suitable for long-term continuous operation. To withstand this instability, ceramic beads were utilized by Horitsu et al (1990) using Z. rouxii and C. versatilis that were separated into two bioreactors because their mixed culture exhibited a negative effect on 4-ethyl guaiacol produced by C. versatilis. The fermentation period was shortened to 8 days with no difference in soy sauce properties compared with a commercial product.…”

Section: Improved Soy Sauce Flavor Formation and Colormentioning

confidence: 99%

Recent progress and advances in soy sauce production technologies: A review

Sassi

Wan‐Mohtar

Jamaludin

et al. 2021

J. Food Process. Preserv.

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Soy sauce is a traditional liquid condiment that originated in China over 2,500 years ago and remains a key seasoning ingredient in Asian countries (Zhu & Tramper, 2013). It has different designations depending on the country, shoyu in Japan, chiang-yu (or -yi) in China, kicap in Indonesia and Malaysia, kunjang in Korea, toyo in the Philippines, and see-ieu in Thailand (Otoole, 1997). In addition

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“…The apparent activity observed in Ca 2+ -alginate beads was 50% lower than that found in agar support. The decrease in activity might be due to the chemical instability of matrices under high salt concentrations (Horitsu, Maseda, & Kawai, 1990;Martinsen, Skjåk-Braek, & Smidsrød, 1989). To enhance the chemical resistance and mechanical strength of alginate and chitosan beads, the cross-linked alginate and chitosan beads were prepared using either chitosan or glutaraldehyde as a cross-linking agent.…”

Section: Selection Of the Matrices For Immobilisation Of Nmn Gari Bcmentioning

confidence: 99%