Method for improving the quality of soy sauce using Bacillus amyloliquefaciens
The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.
Jiangnan University
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A23L C12N C12R A23L C12N
inventional inventional additional inventional inventional
Jiran Chuanwang Xifei Jian Guocheng Fang
Zhang Hu Yang Chen Du Fang