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Found 2 from your keywords: subject="Tetragenococcus halop...
cover
Isolation and Qualitative Characterization of Protease Producing Tetragenococ…
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Melvern Alfahan

Tetragenococcus halophilus is a lac????c acid bacteria (LAB), which plays an important role in moromi fermenta????on of soy sauce produc????on process to improve the soy sauce flavor and aroma characteris????cs. The proteoly????c ac????vity from T. halophilus serves as an important factor to speed up the fermenta????on process, hence improving the produc????vity of soy sauce produc????on. T.…

Edition
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ISBN/ISSN
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Series Title
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Call Number
BT 22-016
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Reducing the Foodborne Pathogens (E.coli 0157:H7 and Staphylococcus aureus) g…
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Eric Bernardus Lili Sandjaja

The use of Tentragenococcus halophilus and zygosacchoromyces rouxii as soy sauce starter culture has been known to produce volatile aromatic and flavor confounding compounds, however none has exposed the microbial safety capability of these starter cultures. In this study, the effect of soy sauce starter inoculation against model pathogenic bacteria, staphylococcus aureus.

Edition
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ISBN/ISSN
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Collation
xi; 51p; illus;30cm
Series Title
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Call Number
BT 21-002