Fang Fang,Jiran Zhang,Xifei Yang,Chuanwang Hu,Jian Chen,Guocheng Du
申请号：
US15204991
公开号：
US20170020173A1
申请日:
2016.07.07
申请国别(地区):
US
年份:
2017
代理人:
摘要：
The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.
