Microorganisms With Improved Saccharogenic And Proteolytic Properties For Root Crop-Based Soy Sauce

Julie  C. Diamante,

Microorganisms With Improved Saccharogenic And Proteolytic Properties For Root Crop-Based Soy Sauce

Abstract:

Mold isolates coded as RT, JJ and LL and identified as Aspergillus flavus Link. var. columnaris var. nov., A. niger van Tieghem and A. phoenicis (Cda.) Thom., respectively; when used in soy sauce production; yielded high amounts of sugar and protein.

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