Soy sauce is an increasingly popular oriental fermented condiment produced through a two-
step fermentation process called koji (solid-state fermentation) and moromi (brine …

Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic
taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is
essential for desirable volatiles production during moromi stage of soy sauce fermentation …

Plaa-som is a Thai fermented fish product prepared from snakehead fish, salt, palm syrup
and sometimes roasted rice. We studied the effects of different salt concentrations on …

Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and
locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami …

Indonesia is inhabited by more than 300 ethnic groups, living scattered in around 6000
islands. Consequently, each area has cultural identities developed over centuries, such as …

Indonesian soy sauce is made using only soybeans as the nitrogenous source. Moromi
obtained from fermentation of yellow soybeans using Aspergillus sojae as the starter was …

Lactic acid bacteria from “terasi” shrimp paste, a highly popular fermented seafood in
Indonesia were isolated and characterized. Viable cell counts were 104 to 106 cfu/g on MRS …

Fermented soy sauces are used as food seasonings in Eastern countries and all over the
world. Depending on their cultural origins, their production differs in parameters such as …