Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce
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- 作者：Kok Ming Goha ; Oi Ming Laib ; Faridah Abasc ; Chin Ping Tana ; tancp@upm.edu.my" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ultrasound-assisted extraction ; Sonication ; Free-amino acid ; Fermentation ; Soy sauce
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：200-208
- 全文大小：449 K
文摘
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Release of free-amino acid was studied in moromi after sonication.
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Significance of sonication parameters were found by full factorial design.
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Sonication was successfully applied in 7 days moromi fermentation.
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Sonication triggered the release of free-amino acid.
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Sonicated moromi showed maturation 57% faster than untreated sample.
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