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Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…
Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …
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