PENGARUH PRE-INKUBASI KOJI TERHADAP MUTU MOROMI

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A. K. Kundu, S. Das, Production of Amylase in Liquid Culture by a Strain of Aspergillus oryzae Applied Microbiology. ,vol. 19, pp. 598- 603 ,(1970) , 10.1128/AM.19.4.598-603.1970

Takashi Hamada, Yaichi Fukushima, Hironaga Hashiba, Hiroshi Motai, Improved production of viable cells of the salt-tolerant yeast Zygosaccharomyces rouxii by continuous culture Applied Microbiology and Biotechnology. ,vol. 36, pp. 388- 393 ,(1991) , 10.1007/BF00208162

Nan-Wei Su, Mei-Ling Wang, Kam-Fu Kwok, Min-Hsiung Lee, Effects of Temperature and Sodium Chloride Concentration on the Activities of Proteases and Amylases in Soy Sauce Koji Journal of Agricultural and Food Chemistry. ,vol. 53, pp. 1521- 1525 ,(2005) , 10.1021/JF0486390

Muljono JUDOAMIDJOJO, Takatoshi ITOH, Atsunobu TOMOMATSU, Akira MATSUYAMA, The Analytical Study on "Kecap"-An Indonesian Soy Sauce Journal of Food Science and Technology-mysore. ,vol. 32, pp. 67- 73 ,(1985) , 10.3136/NSKKK1962.32.67

Takashi Hamada, Takashi Ishiyama, Hiroshi Motai, Continuous fermentation of soy sauce by immobilized cells of Zygosaccharomyces rouxii in an airlift reactor Applied Microbiology and Biotechnology. ,vol. 31, pp. 346- 350 ,(1989) , 10.1007/BF00257602

Wilfred F.M. Röling, Frank P. Schuurmans, Kris H. Timotius, Adriaan H. Stouthamer, Henk W. Van Verseveld, Influence of prebrining treatments on microbial and biochemical changes during the baceman stage in Indonesian kecap (soy sauce) production Journal of Fermentation and Bioengineering. ,vol. 77, pp. 400- 406 ,(1994) , 10.1016/0922-338X(94)90012-4

Makio Kobayashi, Satomi Hayashi, Supplementation of NaCl to starter culture of the soy yeast Zygosaccharomyces rouxii Journal of Fermentation and Bioengineering. ,vol. 85, pp. 642- 644 ,(1998) , 10.1016/S0922-338X(98)80021-4

Makio Kobayashi, Satomi Hayashi, Modeling combined effects of temperature and pH on the growth of Zygosaccharomyces rouxii in soy sauce mash Journal of Fermentation and Bioengineering. ,vol. 85, pp. 638- 641 ,(1998) , 10.1016/S0922-338X(98)80020-2

Wilfred F.M. Röling, Kris H. Timotius, A. Budhi Prasetyo, Adriaan H. Stouthamer, Henk W. Van Verseveld, Changes in microflora and biochemical composition during the Baceman stage of traditional Indonesian kecap (soy sauce) production Journal of Fermentation and Bioengineering. ,vol. 77, pp. 62- 70 ,(1994) , 10.1016/0922-338X(94)90210-0