http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8G-3Y2GB01-2B&_user=6763742&_coverDate=12%2F31%2F1996&_rdoc=1&_fmt=high&_orig=search&_sort=d&_do canchor=&view=c&_searchStrId=1358637969&_rerunOrigin=scholar.google&_acct=C000070526&_versi on=1&_urlVersion=0&_userid=6763742&md5=8c0bc911064ea4a14e426e4140f51e1a
Comparison between traditional and industrial soy sauce
(
kecap
) fermentation in Indonesia
Wilfred F. M. Rölinga, Anton Apriyantonob and Henk W. Van Versevelda,
a
Department of Microbiology, Biological Laboratory, Vrije Universiteit, de Boelelaan 1087, 1081 HV, Amsterdam, The Netherlands
b
Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus
IPB Darmaga, P.O. Box 220, Bogor 16002, Indonesia
Abstract
Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce manufacturer, employing modern Japanese process technology, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sauce fermentation, application of modern Japanese process technology resulted in an obvious but not essential yeast fermentation.
