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20 Cards in this Set
- Front
- Back
New and improved bagoong lasts for |
4-13 days |
|
Traditional bagoong lasts for |
180-360 days |
|
Mold in bagoong |
Aspergillus oryzae |
|
Pronase |
Streptomyces griseus |
|
How many years will it take to make traditional soy sauce |
1-3 years |
|
Good quality soy sauce can be made in a month with the help of a salt tolerant lactic acid called |
Lactobacillus Delbrueckii |
|
Cooked soybeans are coated with roasted wheat flour and inoculated with the mold? |
Aspergillus oryzae |
|
After how many days can you cover the soybeans with mycelial growth? |
3-5 days |
|
What temperature can Aspergillus oryzae can grow? |
35 °C |
|
What temperature is the best when you make good quality soy sauce in a month? |
40 °C |
|
Optimum temperature for protease production |
30 °C |
|
Also made with cooked soybeans that are fermented like taosi |
Miso |
|
The lactic acid bacterias in miso |
•Pediacoccus halophilus •Streptococcus faecalis |
|
Yeast in miso |
Saccharomyces rouxi |
|
Temperature at making miso |
27 °C - 35 °C |
|
Fermentation in miso will take up to |
2 weeks more up to a year |
|
Fish sauce |
Patis |
|
Fish paste |
Bagoong |
|
Commercialy available protease |
Enzyme pronase |
|
Enzymes |
Pronase and protease |