Predisposing factors contributing to spoilage of soy sauce by aspergillus ochraceus

Predisposing factors contributing to spoilage of soy sauce by aspergillus ochraceus

The study investigated the factors that predispose soy sauce to spoilage by Aspergillus ochraceus (e. g., dilution, inoculum, incubation temperature and incubation period). Determinants of spoilage monitored were viable count of A. ochraceus, pH, lactic acid content and sodium chloride content of so...

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Bibliographic Details
Published in:Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 91, no. 2 (Jun. 2008), 161-170
Main Author: Sumague, Ma. Josie V.
Other Authors: Mabesa, Reynaldo C., Dizon, Erlinda I., Carpio, Ernesto V., Roxas, Ninfa P.
Format: Article
Language:English
Published: 2008
Subjects:
Soy sauce
Food spoilage