| 摘要 |
The method for meju (soybean malt) production consists of (1) treating soybean with heat, (2) cooling to 35 degree.C, (3) inoculating one of Mucor circinelloides, Mucor circinelloides f. griseocyanus or Mucor himalis and Scopulriopsis brevicaulis as a starter and (4) incubating at 25-30 degree.C for 3-6 days. Because these microorganisms are seperated from traditional meju, this meju have the traditional taste and flavour. |
