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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
115
history of ssf foods and beverages
erefore, coupling control of ventilation, temperature, and humidity
is currently well used in large- scale SSF.
4.5.3.5 Maturity of SSF Flavor To prolong the time of fermentation
is always applied in the SSF of soy sauce (Qin and Tian, 2001). It
can fully exert all kinds of enzyme activities, which can improve the
utilization of raw material and promote the color, aroma, and taste of
soy sauce (Li and Luan, 2002). Besides, other technologies such as
fermentation with multiple strains, the application of new bio reac tors
are also used to control the maturity of SSF.
Generally, these kinds of mature processes are used in the fermen-
tation of vinegar. One process is aging of grains vinegar. In this pro-
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Publisher Resources

ISBN: 9781439844960