Method for brewing soybean sauce by adding halotolerant bacteria to reduce content of free tyrosine in sauce mash

The invention provides a method for brewing soybean sauce by adding halotolerant bacteria to reduce the content of free tyrosine in sauce mash, and in particular relates to a method for screening andseparating halotolerant bacteria consuming tyrosine. The method is characterized by comprising the fo...

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Bibliographische Detailangaben
Hauptverfasser:	HUANG HAIJUAN, ZHAO PAN, HUA HUANHUAN, ZHANG RENHU, WU JIAWEN, YI JIULONG, ZHAO HONGJUAN, FU JIANGYAN, LIANG LIANG, BIN JINMEI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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