%0 Journal Article
%T Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern
%A Chunqi Mao
%A Guoqing He
%A Xinyong Du
%A Meilin Cui
%J Advance Journal of Food Science and Technology
%D 2013
%I Maxwell Science Pubilication
%X A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.
%K Bittern
%K fermentation
%K soy sauce
%U http://www.maxwellsci.com/jp/abstract.php?jid=AJFST&no=262&abs=12