Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia
Comparison between traditional and industrial soy sauce
(kecap) fermentation in Indonesia
Wilfred F. M. Rölinga, Anton Apriyantonob and Henk W. Van Versevelda,
a
b
Department of Microbiology, Biological Laboratory, Vrije Universiteit, de Boelelaan 1087,
1081 HV, Amsterdam, The Netherlands
Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus
IPB Darmaga, P.O. Box 220, Bogor 16002, Indonesia
Abstract
Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce
manufacturer, employing modern Japanese process technology, indicated that brine fermentation
for one month is sufficient for industrial kecap production. Compared to traditional Indonesian
soy sauce fermentation, application of modern Japanese process technology resulted in an
obvious but not essential yeast fermentation.
Author Keywords: soy sauce; Tetragenococcus halophila; kecap
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8G-3Y2GB012B&_user=6763742&_coverDate=12%2F31%2F1996&_rdoc=1&_fmt=high&_orig=search&_sort=d&_do
canchor=&view=c&_searchStrId=1358637969&_rerunOrigin=scholar.google&_acct=C000070526&_versi
on=1&_urlVersion=0&_userid=6763742&md5=8c0bc911064ea4a14e426e4140f51e1a
(kecap) fermentation in Indonesia
Wilfred F. M. Rölinga, Anton Apriyantonob and Henk W. Van Versevelda,
a
b
Department of Microbiology, Biological Laboratory, Vrije Universiteit, de Boelelaan 1087,
1081 HV, Amsterdam, The Netherlands
Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus
IPB Darmaga, P.O. Box 220, Bogor 16002, Indonesia
Abstract
Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce
manufacturer, employing modern Japanese process technology, indicated that brine fermentation
for one month is sufficient for industrial kecap production. Compared to traditional Indonesian
soy sauce fermentation, application of modern Japanese process technology resulted in an
obvious but not essential yeast fermentation.
Author Keywords: soy sauce; Tetragenococcus halophila; kecap
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8G-3Y2GB012B&_user=6763742&_coverDate=12%2F31%2F1996&_rdoc=1&_fmt=high&_orig=search&_sort=d&_do
canchor=&view=c&_searchStrId=1358637969&_rerunOrigin=scholar.google&_acct=C000070526&_versi
on=1&_urlVersion=0&_userid=6763742&md5=8c0bc911064ea4a14e426e4140f51e1a