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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
252
ssf for foods and beverages
qu. After several days of incubation under controlled conditions of
temperature and moisture, mold growth covers the entire mass, which
turns greenish from sporulation. e dry mash, called koji, is an essen-
tial ingredient in most Oriental fermented products because it is the
source of amylolytic and proteolytic enzymes for the decomposition
of starch and protein. Subsequently, the qu is mixed with brine and
transferred to deep fermentation tanks. e high salt concentration
effectively inhibits the growth of undesirable wild micro organ isms.
e starch is transformed to sugars, which are fermented to lactic
acid ...
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Publisher Resources

ISBN: 9781439844960