id	sid	tid	token	lemma	pos
aiti-2533	1	1	advances	advance	NOUN
aiti-2533	1	2	in	in	ADP
aiti-2533	1	3	technology	technology	NOUN
aiti-2533	1	4	innovation	innovation	NOUN
aiti-2533	1	5	,	,	PUNCT
aiti-2533	1	6	vol	vol	NOUN
aiti-2533	1	7	.	.	PROPN
aiti-2533	2	1	4	4	NUM
aiti-2533	2	2	,	,	PUNCT
aiti-2533	2	3	no	no	INTJ
aiti-2533	2	4	.	.	NOUN
aiti-2533	2	5	1	1	NUM
aiti-2533	2	6	,	,	PUNCT
aiti-2533	2	7	2019	2019	NUM
aiti-2533	2	8	,	,	PUNCT
aiti-2533	2	9	pp	pp	ADJ
aiti-2533	2	10	.	.	PUNCT
aiti-2533	3	1	11	11	NUM
aiti-2533	3	2	20	20	NUM
aiti-2533	3	3	a	a	DET
aiti-2533	3	4	controlled	control	VERB
aiti-2533	3	5	fermentation	fermentation	NOUN
aiti-2533	3	6	environment	environment	NOUN
aiti-2533	3	7	for	for	ADP
aiti-2533	3	8	producing	produce	VERB
aiti-2533	3	9	quality	quality	NOUN
aiti-2533	3	10	soya	soya	NOUN
aiti-2533	3	11	sauce	sauce	NOUN
aiti-2533	3	12	sophia	sophia	PROPN
aiti-2533	3	13	ferng	ferng	PROPN
aiti-2533	3	14	1	1	NUM
aiti-2533	3	15	,	,	PUNCT
aiti-2533	3	16	wei	wei	PROPN
aiti-2533	3	17	-	-	PROPN
aiti-2533	3	18	hua	hua	PROPN
aiti-2533	3	19	huang	huang	PROPN
aiti-2533	3	20	1	1	PROPN
aiti-2533	3	21	,	,	PUNCT
aiti-2533	3	22	chien	chien	PROPN
aiti-2533	3	23	-	-	PUNCT
aiti-2533	3	24	ping	ping	PROPN
aiti-2533	3	25	wu	wu	PROPN
aiti-2533	3	26	2	2	NUM
aiti-2533	3	27	,	,	PUNCT
aiti-2533	3	28	yung	yung	NOUN
aiti-2533	3	29	-	-	PUNCT
aiti-2533	3	30	tsong	tsong	NOUN
aiti-2533	3	31	lu	lu	PROPN
aiti-2533	3	32	2	2	NUM
aiti-2533	3	33	,	,	PUNCT
aiti-2533	3	34	cheng	cheng	PROPN
aiti-2533	3	35	-	-	PUNCT
aiti-2533	3	36	kuang	kuang	PROPN
aiti-2533	3	37	hsu	hsu	PROPN
aiti-2533	3	38	1	1	NUM
aiti-2533	3	39	,	,	PUNCT
aiti-2533	3	40	robin	robin	PROPN
aiti-2533	3	41	yih	yih	PROPN
aiti-2533	3	42	-	-	PUNCT
aiti-2533	3	43	yuan	yuan	PROPN
aiti-2533	3	44	chiou	chiou	NOUN
aiti-2533	3	45	1	1	NUM
aiti-2533	3	46	,	,	PUNCT
aiti-2533	3	47	ching	ching	PROPN
aiti-2533	3	48	-	-	PUNCT
aiti-2533	3	49	hua	hua	PROPN
aiti-2533	3	50	ting	ting	PROPN
aiti-2533	3	51	2	2	NUM
aiti-2533	3	52	,	,	PUNCT
aiti-2533	3	53	*	*	PROPN
aiti-2533	3	54	1	1	NUM
aiti-2533	3	55	department	department	NOUN
aiti-2533	3	56	of	of	ADP
aiti-2533	3	57	food	food	NOUN
aiti-2533	3	58	science	science	NOUN
aiti-2533	3	59	,	,	PUNCT
aiti-2533	3	60	national	national	ADJ
aiti-2533	3	61	chiayi	chiayi	ADJ
aiti-2533	3	62	university	university	NOUN
aiti-2533	3	63	,	,	PUNCT
aiti-2533	3	64	chiayi	chiayi	ADV
aiti-2533	3	65	600	600	NUM
aiti-2533	3	66	,	,	PUNCT
aiti-2533	3	67	taiwan	taiwan	PROPN
aiti-2533	3	68	,	,	PUNCT
aiti-2533	3	69	roc	roc	PROPN
aiti-2533	3	70	2	2	NUM
aiti-2533	3	71	department	department	NOUN
aiti-2533	3	72	of	of	ADP
aiti-2533	3	73	mechanical	mechanical	ADJ
aiti-2533	3	74	and	and	CCONJ
aiti-2533	3	75	energy	energy	NOUN
aiti-2533	3	76	engineering	engineering	NOUN
aiti-2533	3	77	,	,	PUNCT
aiti-2533	3	78	national	national	ADJ
aiti-2533	3	79	chiayi	chiayi	ADJ
aiti-2533	3	80	university	university	NOUN
aiti-2533	3	81	,	,	PUNCT
aiti-2533	3	82	chiayi	chiayi	ADV
aiti-2533	3	83	600	600	NUM
aiti-2533	3	84	,	,	PUNCT
aiti-2533	3	85	taiwan	taiwan	PROPN
aiti-2533	3	86	,	,	PUNCT
aiti-2533	3	87	roc	roc	PROPN
aiti-2533	3	88	received	receive	VERB
aiti-2533	3	89	04	04	NUM
aiti-2533	3	90	may	may	PROPN
aiti-2533	3	91	2018	2018	NUM
aiti-2533	3	92	;	;	PUNCT
aiti-2533	3	93	received	receive	VERB
aiti-2533	3	94	in	in	ADP
aiti-2533	3	95	revised	revise	VERB
aiti-2533	3	96	form	form	NOUN
aiti-2533	3	97	10	10	NUM
aiti-2533	3	98	july	july	PROPN
aiti-2533	3	99	2018	2018	NUM
aiti-2533	3	100	;	;	PUNCT
aiti-2533	3	101	accepted	accept	VERB
aiti-2533	3	102	15	15	NUM
aiti-2533	3	103	august	august	PROPN
aiti-2533	3	104	2018	2018	NUM
aiti-2533	3	105	abstract	abstract	ADJ
aiti-2533	3	106	soy	soy	NOUN
aiti-2533	3	107	sauce	sauce	NOUN
aiti-2533	3	108	fermentation	fermentation	NOUN
aiti-2533	3	109	under	under	ADP
aiti-2533	3	110	controlled	control	VERB
aiti-2533	3	111	temperature	temperature	NOUN
aiti-2533	3	112	is	be	AUX
aiti-2533	3	113	a	a	DET
aiti-2533	3	114	way	way	NOUN
aiti-2533	3	115	to	to	PART
aiti-2533	3	116	shorten	shorten	VERB
aiti-2533	3	117	the	the	DET
aiti-2533	3	118	fermentation	fermentation	NOUN
aiti-2533	3	119	time	time	NOUN
aiti-2533	3	120	.	.	PUNCT
aiti-2533	4	1	an	an	DET
aiti-2533	4	2	energy	energy	NOUN
aiti-2533	4	3	-	-	PUNCT
aiti-2533	4	4	saving	save	VERB
aiti-2533	4	5	fermentation	fermentation	NOUN
aiti-2533	4	6	system	system	NOUN
aiti-2533	4	7	was	be	AUX
aiti-2533	4	8	developed	develop	VERB
aiti-2533	4	9	to	to	PART
aiti-2533	4	10	power	power	VERB
aiti-2533	4	11	a	a	DET
aiti-2533	4	12	heat	heat	NOUN
aiti-2533	4	13	pump	pump	NOUN
aiti-2533	4	14	for	for	ADP
aiti-2533	4	15	maintaining	maintain	VERB
aiti-2533	4	16	the	the	DET
aiti-2533	4	17	temperature	temperature	NOUN
aiti-2533	4	18	of	of	ADP
aiti-2533	4	19	sauce	sauce	NOUN
aiti-2533	4	20	moromi	moromi	NOUN
aiti-2533	4	21	at	at	ADP
aiti-2533	4	22	37±1	37±1	NUM
aiti-2533	4	23	°	°	ADP
aiti-2533	4	24	c	c	NOUN
aiti-2533	4	25	during	during	ADP
aiti-2533	4	26	fermentation	fermentation	NOUN
aiti-2533	4	27	.	.	PUNCT
aiti-2533	5	1	the	the	DET
aiti-2533	5	2	chemical	chemical	ADJ
aiti-2533	5	3	properties	property	NOUN
aiti-2533	5	4	of	of	ADP
aiti-2533	5	5	the	the	DET
aiti-2533	5	6	sauce	sauce	NOUN
aiti-2533	5	7	moromi	moromi	NOUN
aiti-2533	5	8	and	and	CCONJ
aiti-2533	5	9	the	the	DET
aiti-2533	5	10	sensory	sensory	ADJ
aiti-2533	5	11	properties	property	NOUN
aiti-2533	5	12	of	of	ADP
aiti-2533	5	13	the	the	DET
aiti-2533	5	14	soy	soy	NOUN
aiti-2533	5	15	sauce	sauce	NOUN
aiti-2533	5	16	produced	produce	VERB
aiti-2533	5	17	using	use	VERB
aiti-2533	5	18	the	the	DET
aiti-2533	5	19	controlled	control	VERB
aiti-2533	5	20	fermentation	fermentation	NOUN
aiti-2533	5	21	system	system	NOUN
aiti-2533	5	22	were	be	AUX
aiti-2533	5	23	evaluated	evaluate	VERB
aiti-2533	5	24	and	and	CCONJ
aiti-2533	5	25	compared	compare	VERB
aiti-2533	5	26	to	to	ADP
aiti-2533	5	27	those	those	PRON
aiti-2533	5	28	of	of	ADP
aiti-2533	5	29	the	the	DET
aiti-2533	5	30	sauce	sauce	NOUN
aiti-2533	5	31	moromi	moromi	NOUN
aiti-2533	5	32	fermented	ferment	VERB
aiti-2533	5	33	outdoors	outdoors	ADV
aiti-2533	5	34	without	without	ADP
aiti-2533	5	35	temperature	temperature	NOUN
aiti-2533	5	36	control	control	NOUN
aiti-2533	5	37	.	.	PUNCT
aiti-2533	6	1	the	the	DET
aiti-2533	6	2	sauce	sauce	NOUN
aiti-2533	6	3	moromi	moromi	NOUN
aiti-2533	6	4	processed	process	VERB
aiti-2533	6	5	using	use	VERB
aiti-2533	6	6	the	the	DET
aiti-2533	6	7	controlled	control	VERB
aiti-2533	6	8	fermentation	fermentation	NOUN
aiti-2533	6	9	system	system	NOUN
aiti-2533	6	10	had	have	AUX
aiti-2533	6	11	significantly	significantly	ADV
aiti-2533	6	12	higher	high	ADJ
aiti-2533	6	13	total	total	ADJ
aiti-2533	6	14	nitrogen	nitrogen	NOUN
aiti-2533	6	15	,	,	PUNCT
aiti-2533	6	16	formal	formal	ADJ
aiti-2533	6	17	nitrogen	nitrogen	NOUN
aiti-2533	6	18	,	,	PUNCT
aiti-2533	6	19	amino	amino	NOUN
aiti-2533	6	20	nitrogen	nitrogen	NOUN
aiti-2533	6	21	,	,	PUNCT
aiti-2533	6	22	reducing	reduce	VERB
aiti-2533	6	23	sugar	sugar	NOUN
aiti-2533	6	24	and	and	CCONJ
aiti-2533	6	25	organic	organic	ADJ
aiti-2533	6	26	acid	acid	NOUN
aiti-2533	6	27	contents	content	NOUN
aiti-2533	6	28	than	than	ADP
aiti-2533	6	29	the	the	DET
aiti-2533	6	30	moromi	moromi	NOUN
aiti-2533	6	31	fermented	ferment	VERB
aiti-2533	6	32	outdoor	outdoor	NOUN
aiti-2533	6	33	.	.	PUNCT
aiti-2533	7	1	however	however	ADV
aiti-2533	7	2	,	,	PUNCT
aiti-2533	7	3	no	no	DET
aiti-2533	7	4	significant	significant	ADJ
aiti-2533	7	5	difference	difference	NOUN
aiti-2533	7	6	was	be	AUX
aiti-2533	7	7	found	find	VERB
aiti-2533	7	8	in	in	ADP
aiti-2533	7	9	overall	overall	ADJ
aiti-2533	7	10	liking	like	VERB
aiti-2533	7	11	score	score	NOUN
aiti-2533	7	12	between	between	ADP
aiti-2533	7	13	two	two	NUM
aiti-2533	7	14	soy	soy	NOUN
aiti-2533	7	15	sauces	sauce	NOUN
aiti-2533	7	16	.	.	PUNCT
aiti-2533	8	1	the	the	DET
aiti-2533	8	2	soy	soy	NOUN
aiti-2533	8	3	sauce	sauce	NOUN
aiti-2533	8	4	fermented	ferment	VERB
aiti-2533	8	5	under	under	ADP
aiti-2533	8	6	the	the	DET
aiti-2533	8	7	control	control	NOUN
aiti-2533	8	8	temperature	temperature	NOUN
aiti-2533	8	9	showed	show	VERB
aiti-2533	8	10	higher	high	ADJ
aiti-2533	8	11	brix	brix	NOUN
aiti-2533	8	12	and	and	CCONJ
aiti-2533	8	13	salt	salt	NOUN
aiti-2533	8	14	concentration	concentration	NOUN
aiti-2533	8	15	,	,	PUNCT
aiti-2533	8	16	but	but	CCONJ
aiti-2533	8	17	lower	low	ADJ
aiti-2533	8	18	ph	ph	NOUN
aiti-2533	8	19	value	value	NOUN
aiti-2533	8	20	than	than	ADP
aiti-2533	8	21	the	the	DET
aiti-2533	8	22	sauce	sauce	NOUN
aiti-2533	8	23	fermented	ferment	VERB
aiti-2533	8	24	outdoor	outdoor	NOUN
aiti-2533	8	25	.	.	PUNCT
aiti-2533	9	1	it	it	PRON
aiti-2533	9	2	was	be	AUX
aiti-2533	9	3	possible	possible	ADJ
aiti-2533	9	4	that	that	SCONJ
aiti-2533	9	5	the	the	DET
aiti-2533	9	6	beneficial	beneficial	ADJ
aiti-2533	9	7	effects	effect	NOUN
aiti-2533	9	8	of	of	ADP
aiti-2533	9	9	reducing	reduce	VERB
aiti-2533	9	10	sugar	sugar	NOUN
aiti-2533	9	11	and	and	CCONJ
aiti-2533	9	12	organic	organic	ADJ
aiti-2533	9	13	acid	acid	NOUN
aiti-2533	9	14	contents	content	NOUN
aiti-2533	9	15	were	be	AUX
aiti-2533	9	16	rebuffed	rebuff	VERB
aiti-2533	9	17	by	by	ADP
aiti-2533	9	18	the	the	DET
aiti-2533	9	19	disadvantage	disadvantage	NOUN
aiti-2533	9	20	of	of	ADP
aiti-2533	9	21	salt	salt	NOUN
aiti-2533	9	22	concentration	concentration	NOUN
aiti-2533	9	23	.	.	PUNCT
aiti-2533	10	1	it	it	PRON
aiti-2533	10	2	was	be	AUX
aiti-2533	10	3	concluded	conclude	VERB
aiti-2533	10	4	that	that	SCONJ
aiti-2533	10	5	a	a	DET
aiti-2533	10	6	controlled	control	VERB
aiti-2533	10	7	fermentation	fermentation	NOUN
aiti-2533	10	8	environment	environment	NOUN
aiti-2533	10	9	deserves	deserve	VERB
aiti-2533	10	10	the	the	DET
aiti-2533	10	11	potential	potential	NOUN
aiti-2533	10	12	to	to	PART
aiti-2533	10	13	produce	produce	VERB
aiti-2533	10	14	a	a	DET
aiti-2533	10	15	high	high	ADJ
aiti-2533	10	16	quality	quality	NOUN
aiti-2533	10	17	soy	soy	NOUN
aiti-2533	10	18	sauce	sauce	NOUN
aiti-2533	10	19	.	.	PUNCT
aiti-2533	11	1	keywords	keyword	NOUN
aiti-2533	11	2	:	:	PUNCT
aiti-2533	11	3	soy	soy	NOUN
aiti-2533	11	4	sauce	sauce	NOUN
aiti-2533	11	5	,	,	PUNCT
aiti-2533	11	6	moromi	moromi	NOUN
aiti-2533	11	7	fermentation	fermentation	NOUN
aiti-2533	11	8	,	,	PUNCT
aiti-2533	11	9	quality	quality	NOUN
aiti-2533	11	10	promotion	promotion	NOUN
aiti-2533	11	11	,	,	PUNCT
aiti-2533	11	12	controlled	control	VERB
aiti-2533	11	13	environment	environment	NOUN
aiti-2533	11	14	1	1	X
aiti-2533	11	15	.	.	PUNCT
aiti-2533	12	1	introduction	introduction	NOUN
aiti-2533	12	2	soy	soy	NOUN
aiti-2533	12	3	sauce	sauce	NOUN
aiti-2533	12	4	has	have	AUX
aiti-2533	12	5	been	be	AUX
aiti-2533	12	6	the	the	DET
aiti-2533	12	7	most	most	ADV
aiti-2533	12	8	important	important	ADJ
aiti-2533	12	9	seasoning	seasoning	NOUN
aiti-2533	12	10	in	in	ADP
aiti-2533	12	11	the	the	DET
aiti-2533	12	12	orient	orient	NOUN
aiti-2533	13	1	[	[	X
aiti-2533	13	2	1	1	NUM
aiti-2533	13	3	]	]	PUNCT
aiti-2533	13	4	.	.	PUNCT
aiti-2533	14	1	it	it	PRON
aiti-2533	14	2	is	be	AUX
aiti-2533	14	3	prepared	prepare	VERB
aiti-2533	14	4	from	from	ADP
aiti-2533	14	5	a	a	DET
aiti-2533	14	6	mixture	mixture	NOUN
aiti-2533	14	7	of	of	ADP
aiti-2533	14	8	steam	steam	NOUN
aiti-2533	14	9	-	-	PUNCT
aiti-2533	14	10	cooked	cook	VERB
aiti-2533	14	11	soybean	soybean	NOUN
aiti-2533	14	12	and	and	CCONJ
aiti-2533	14	13	roasted	roasted	ADJ
aiti-2533	14	14	wheat	wheat	NOUN
aiti-2533	14	15	with	with	ADP
aiti-2533	14	16	koji	koji	PROPN
aiti-2533	14	17	mold	mold	NOUN
aiti-2533	14	18	aspergillus	aspergillus	NOUN
aiti-2533	14	19	oryzae	oryzae	NOUN
aiti-2533	14	20	or	or	CCONJ
aiti-2533	14	21	a.	a.	NOUN
aiti-2533	14	22	solace	solace	NOUN
aiti-2533	14	23	.	.	PUNCT
aiti-2533	15	1	in	in	ADP
aiti-2533	15	2	sauce	sauce	NOUN
aiti-2533	15	3	moromi	moromi	NOUN
aiti-2533	15	4	fermentation	fermentation	NOUN
aiti-2533	15	5	,	,	PUNCT
aiti-2533	15	6	the	the	DET
aiti-2533	15	7	proteins	protein	NOUN
aiti-2533	15	8	and	and	CCONJ
aiti-2533	15	9	polysaccharides	polysaccharide	NOUN
aiti-2533	15	10	in	in	ADP
aiti-2533	15	11	the	the	DET
aiti-2533	15	12	moromi	moromi	NOUN
aiti-2533	15	13	are	be	AUX
aiti-2533	15	14	hydrolyzed	hydrolyze	VERB
aiti-2533	15	15	by	by	ADP
aiti-2533	15	16	the	the	DET
aiti-2533	15	17	fungal	fungal	ADJ
aiti-2533	15	18	protease	protease	NOUN
aiti-2533	15	19	and	and	CCONJ
aiti-2533	15	20	amylase	amylase	NOUN
aiti-2533	15	21	to	to	PART
aiti-2533	15	22	form	form	VERB
aiti-2533	15	23	different	different	ADJ
aiti-2533	15	24	types	type	NOUN
aiti-2533	15	25	of	of	ADP
aiti-2533	15	26	small	small	ADJ
aiti-2533	15	27	nitrogen	nitrogen	NOUN
aiti-2533	15	28	compounds	compound	NOUN
aiti-2533	15	29	and	and	CCONJ
aiti-2533	15	30	sugars	sugar	NOUN
aiti-2533	15	31	,	,	PUNCT
aiti-2533	15	32	such	such	ADJ
aiti-2533	15	33	as	as	ADP
aiti-2533	15	34	amino	amino	NOUN
aiti-2533	15	35	acids	acid	NOUN
aiti-2533	15	36	and	and	CCONJ
aiti-2533	15	37	reducing	reduce	VERB
aiti-2533	15	38	sugars	sugar	NOUN
aiti-2533	15	39	.	.	PUNCT
aiti-2533	16	1	the	the	DET
aiti-2533	16	2	maillard	maillard	NOUN
aiti-2533	16	3	reaction	reaction	NOUN
aiti-2533	16	4	between	between	ADP
aiti-2533	16	5	amino	amino	ADJ
aiti-2533	16	6	acids	acid	NOUN
aiti-2533	16	7	and	and	CCONJ
aiti-2533	16	8	reducing	reduce	VERB
aiti-2533	16	9	sugars	sugar	NOUN
aiti-2533	16	10	during	during	ADP
aiti-2533	16	11	moromi	moromi	NOUN
aiti-2533	16	12	fermentation	fermentation	NOUN
aiti-2533	16	13	results	result	NOUN
aiti-2533	16	14	in	in	ADP
aiti-2533	16	15	the	the	DET
aiti-2533	16	16	unique	unique	ADJ
aiti-2533	16	17	flavor	flavor	NOUN
aiti-2533	16	18	of	of	ADP
aiti-2533	16	19	soy	soy	NOUN
aiti-2533	16	20	sauce	sauce	NOUN
aiti-2533	16	21	[	[	X
aiti-2533	16	22	2	2	NUM
aiti-2533	16	23	,	,	PUNCT
aiti-2533	16	24	3	3	NUM
aiti-2533	16	25	]	]	PUNCT
aiti-2533	16	26	.	.	PUNCT
aiti-2533	17	1	cooking	cook	VERB
aiti-2533	17	2	raw	raw	ADJ
aiti-2533	17	3	soy	soy	NOUN
aiti-2533	17	4	sauce	sauce	NOUN
aiti-2533	17	5	with	with	ADP
aiti-2533	17	6	sugar	sugar	NOUN
aiti-2533	17	7	improves	improve	VERB
aiti-2533	17	8	the	the	DET
aiti-2533	17	9	maillard	maillard	NOUN
aiti-2533	17	10	reaction	reaction	NOUN
aiti-2533	17	11	and	and	CCONJ
aiti-2533	17	12	further	far	ADV
aiti-2533	17	13	enriches	enrich	VERB
aiti-2533	17	14	the	the	DET
aiti-2533	17	15	sensory	sensory	ADJ
aiti-2533	17	16	properties	property	NOUN
aiti-2533	17	17	of	of	ADP
aiti-2533	17	18	the	the	DET
aiti-2533	17	19	soy	soy	NOUN
aiti-2533	17	20	sauce	sauce	NOUN
aiti-2533	17	21	.	.	PUNCT
aiti-2533	18	1	the	the	DET
aiti-2533	18	2	fermentation	fermentation	NOUN
aiti-2533	18	3	of	of	ADP
aiti-2533	18	4	soy	soy	NOUN
aiti-2533	18	5	sauce	sauce	NOUN
aiti-2533	18	6	using	use	VERB
aiti-2533	18	7	the	the	DET
aiti-2533	18	8	traditional	traditional	ADJ
aiti-2533	18	9	method	method	NOUN
aiti-2533	18	10	generally	generally	ADV
aiti-2533	18	11	takes	take	VERB
aiti-2533	18	12	from	from	ADP
aiti-2533	18	13	six	six	NUM
aiti-2533	18	14	months	month	NOUN
aiti-2533	18	15	to	to	ADP
aiti-2533	18	16	one	one	NUM
aiti-2533	18	17	year	year	NOUN
aiti-2533	18	18	[	[	X
aiti-2533	18	19	4	4	NUM
aiti-2533	18	20	,	,	PUNCT
aiti-2533	18	21	5	5	NUM
aiti-2533	18	22	]	]	PUNCT
aiti-2533	18	23	.	.	PUNCT
aiti-2533	19	1	the	the	DET
aiti-2533	19	2	fermentation	fermentation	NOUN
aiti-2533	19	3	time	time	NOUN
aiti-2533	19	4	can	can	AUX
aiti-2533	19	5	be	be	AUX
aiti-2533	19	6	shortened	shorten	VERB
aiti-2533	19	7	if	if	SCONJ
aiti-2533	19	8	the	the	DET
aiti-2533	19	9	fermentation	fermentation	NOUN
aiti-2533	19	10	temperature	temperature	NOUN
aiti-2533	19	11	is	be	AUX
aiti-2533	19	12	control	control	NOUN
aiti-2533	19	13	artificially	artificially	ADV
aiti-2533	19	14	.	.	PUNCT
aiti-2533	20	1	young	young	ADJ
aiti-2533	20	2	and	and	CCONJ
aiti-2533	20	3	wood	wood	NOUN
aiti-2533	20	4	(	(	PUNCT
aiti-2533	20	5	1974	1974	NUM
aiti-2533	20	6	)	)	PUNCT
aiti-2533	20	7	reported	report	VERB
aiti-2533	20	8	that	that	SCONJ
aiti-2533	20	9	if	if	SCONJ
aiti-2533	20	10	the	the	DET
aiti-2533	20	11	fermentation	fermentation	NOUN
aiti-2533	20	12	temperature	temperature	NOUN
aiti-2533	20	13	was	be	AUX
aiti-2533	20	14	controlled	control	VERB
aiti-2533	20	15	at	at	ADP
aiti-2533	20	16	35	35	NUM
aiti-2533	20	17	-	-	SYM
aiti-2533	20	18	40	40	NUM
aiti-2533	20	19	°	°	NOUN
aiti-2533	20	20	c	c	NOUN
aiti-2533	20	21	,	,	PUNCT
aiti-2533	20	22	it	it	PRON
aiti-2533	20	23	took	take	VERB
aiti-2533	20	24	only	only	ADV
aiti-2533	20	25	3	3	NUM
aiti-2533	20	26	-	-	SYM
aiti-2533	20	27	4	4	NUM
aiti-2533	20	28	months	month	NOUN
aiti-2533	20	29	to	to	PART
aiti-2533	20	30	ferment	ferment	VERB
aiti-2533	20	31	the	the	DET
aiti-2533	20	32	sauce	sauce	NOUN
aiti-2533	20	33	moromi	moromi	NOUN
aiti-2533	20	34	.	.	PUNCT
aiti-2533	21	1	reference	reference	NOUN
aiti-2533	22	1	[	[	X
aiti-2533	22	2	2	2	NUM
aiti-2533	22	3	]	]	PUNCT
aiti-2533	22	4	stated	state	VERB
aiti-2533	22	5	that	that	SCONJ
aiti-2533	22	6	45	45	NUM
aiti-2533	22	7	°	°	SYM
aiti-2533	22	8	c	c	NOUN
aiti-2533	22	9	was	be	AUX
aiti-2533	22	10	an	an	DET
aiti-2533	22	11	important	important	ADJ
aiti-2533	22	12	temperature	temperature	NOUN
aiti-2533	22	13	for	for	ADP
aiti-2533	22	14	sauce	sauce	NOUN
aiti-2533	22	15	moromi	moromi	NOUN
aiti-2533	22	16	fermentation	fermentation	NOUN
aiti-2533	22	17	.	.	PUNCT
aiti-2533	23	1	soy	soy	NOUN
aiti-2533	23	2	sauce	sauce	NOUN
aiti-2533	23	3	making	make	VERB
aiti-2533	23	4	under	under	ADP
aiti-2533	23	5	controlled	control	VERB
aiti-2533	23	6	temperature	temperature	NOUN
aiti-2533	23	7	required	require	VERB
aiti-2533	23	8	energy	energy	NOUN
aiti-2533	23	9	input	input	NOUN
aiti-2533	23	10	.	.	PUNCT
aiti-2533	24	1	hence	hence	ADV
aiti-2533	24	2	under	under	ADP
aiti-2533	24	3	the	the	DET
aiti-2533	24	4	consideration	consideration	NOUN
aiti-2533	24	5	of	of	ADP
aiti-2533	24	6	energy	energy	NOUN
aiti-2533	24	7	saving	saving	NOUN
aiti-2533	24	8	,	,	PUNCT
aiti-2533	24	9	we	we	PRON
aiti-2533	24	10	desii	desii	VERB
aiti-2533	24	11	was	be	AUX
aiti-2533	24	12	fermented	ferment	VERB
aiti-2533	24	13	in	in	ADP
aiti-2533	24	14	a	a	DET
aiti-2533	24	15	pottery	pottery	NOUN
aiti-2533	24	16	tank	tank	NOUN
aiti-2533	24	17	to	to	PART
aiti-2533	24	18	preserve	preserve	VERB
aiti-2533	24	19	the	the	DET
aiti-2533	24	20	flavor	flavor	NOUN
aiti-2533	24	21	of	of	ADP
aiti-2533	24	22	the	the	DET
aiti-2533	24	23	sauce	sauce	NOUN
aiti-2533	24	24	,	,	PUNCT
aiti-2533	24	25	(	(	PUNCT
aiti-2533	24	26	2	2	X
aiti-2533	24	27	)	)	PUNCT
aiti-2533	24	28	heat	heat	NOUN
aiti-2533	24	29	pump	pump	NOUN
aiti-2533	24	30	was	be	AUX
aiti-2533	24	31	3	3	NUM
aiti-2533	24	32	-	-	SYM
aiti-2533	24	33	4	4	NUM
aiti-2533	24	34	times	time	NOUN
aiti-2533	24	35	more	more	ADV
aiti-2533	24	36	efficient	efficient	ADJ
aiti-2533	24	37	in	in	ADP
aiti-2533	24	38	its	its	PRON
aiti-2533	24	39	use	use	NOUN
aiti-2533	24	40	of	of	ADP
aiti-2533	24	41	elecgned	elecgne	VERB
aiti-2533	24	42	an	an	DET
aiti-2533	24	43	energy	energy	NOUN
aiti-2533	24	44	-	-	PUNCT
aiti-2533	24	45	saving	save	VERB
aiti-2533	24	46	fermentation	fermentation	NOUN
aiti-2533	24	47	system	system	NOUN
aiti-2533	24	48	to	to	PART
aiti-2533	24	49	transfer	transfer	VERB
aiti-2533	24	50	solar	solar	ADJ
aiti-2533	24	51	energy	energy	NOUN
aiti-2533	24	52	to	to	ADP
aiti-2533	24	53	electric	electric	ADJ
aiti-2533	24	54	power	power	NOUN
aiti-2533	24	55	for	for	ADP
aiti-2533	24	56	a	a	DET
aiti-2533	24	57	heat	heat	NOUN
aiti-2533	24	58	pump	pump	NOUN
aiti-2533	24	59	and	and	CCONJ
aiti-2533	24	60	used	use	VERB
aiti-2533	24	61	hot	hot	ADJ
aiti-2533	24	62	water	water	NOUN
aiti-2533	24	63	to	to	PART
aiti-2533	24	64	maintain	maintain	VERB
aiti-2533	24	65	the	the	DET
aiti-2533	24	66	temperature	temperature	NOUN
aiti-2533	24	67	of	of	ADP
aiti-2533	24	68	sauce	sauce	NOUN
aiti-2533	24	69	moromi	moromi	NOUN
aiti-2533	24	70	at	at	ADP
aiti-2533	24	71	37±1	37±1	NUM
aiti-2533	24	72	°	°	ADP
aiti-2533	24	73	c	c	NOUN
aiti-2533	24	74	during	during	ADP
aiti-2533	24	75	fermentation	fermentation	NOUN
aiti-2533	24	76	.	.	PUNCT
aiti-2533	25	1	the	the	DET
aiti-2533	25	2	advantages	advantage	NOUN
aiti-2533	25	3	of	of	ADP
aiti-2533	25	4	this	this	DET
aiti-2533	25	5	system	system	NOUN
aiti-2533	25	6	were	be	AUX
aiti-2533	25	7	:	:	PUNCT
aiti-2533	25	8	(	(	PUNCT
aiti-2533	25	9	1	1	X
aiti-2533	25	10	)	)	PUNCT
aiti-2533	25	11	the	the	DET
aiti-2533	25	12	moromtric	moromtric	ADJ
aiti-2533	25	13	power	power	NOUN
aiti-2533	25	14	than	than	ADP
aiti-2533	25	15	a	a	DET
aiti-2533	25	16	simple	simple	ADJ
aiti-2533	25	17	electrical	electrical	ADJ
aiti-2533	25	18	resistance	resistance	NOUN
aiti-2533	25	19	heater	heater	NOUN
aiti-2533	25	20	,	,	PUNCT
aiti-2533	25	21	and	and	CCONJ
aiti-2533	25	22	(	(	PUNCT
aiti-2533	25	23	3	3	X
aiti-2533	25	24	)	)	PUNCT
aiti-2533	25	25	heat	heat	NOUN
aiti-2533	25	26	transfer	transfer	NOUN
aiti-2533	25	27	was	be	AUX
aiti-2533	25	28	more	more	ADV
aiti-2533	25	29	efficient	efficient	ADJ
aiti-2533	25	30	by	by	ADP
aiti-2533	25	31	using	use	VERB
aiti-2533	25	32	water	water	NOUN
aiti-2533	25	33	as	as	ADP
aiti-2533	25	34	the	the	DET
aiti-2533	25	35	medium	medium	NOUN
aiti-2533	25	36	.	.	PUNCT
aiti-2533	26	1	*	*	PUNCT
aiti-2533	26	2	corresponding	correspond	VERB
aiti-2533	26	3	author	author	NOUN
aiti-2533	26	4	.	.	PUNCT
aiti-2533	27	1	e	e	X
aiti-2533	27	2	-	-	NOUN
aiti-2533	27	3	mail	mail	NOUN
aiti-2533	27	4	address	address	NOUN
aiti-2533	27	5	:	:	PUNCT
aiti-2533	27	6	cting@mail.ncyu.edu.tw	cting@mail.ncyu.edu.tw	NOUN
aiti-2533	27	7	advances	advance	VERB
aiti-2533	27	8	in	in	ADP
aiti-2533	27	9	technology	technology	NOUN
aiti-2533	27	10	innovation	innovation	NOUN
aiti-2533	27	11	,	,	PUNCT
aiti-2533	27	12	vol	vol	NOUN
aiti-2533	27	13	.	.	PROPN
aiti-2533	27	14	4	4	NUM
aiti-2533	27	15	,	,	PUNCT
aiti-2533	27	16	no	no	INTJ
aiti-2533	27	17	.	.	NOUN
aiti-2533	27	18	1	1	NUM
aiti-2533	27	19	,	,	PUNCT
aiti-2533	27	20	2019	2019	NUM
aiti-2533	27	21	,	,	PUNCT
aiti-2533	27	22	pp	pp	ADJ
aiti-2533	27	23	.	.	PUNCT
aiti-2533	28	1	11	11	NUM
aiti-2533	28	2	20	20	NUM
aiti-2533	28	3	12	12	NUM
aiti-2533	28	4	the	the	DET
aiti-2533	28	5	changes	change	NOUN
aiti-2533	28	6	of	of	ADP
aiti-2533	28	7	chemical	chemical	ADJ
aiti-2533	28	8	properties	property	NOUN
aiti-2533	28	9	of	of	ADP
aiti-2533	28	10	the	the	DET
aiti-2533	28	11	sauce	sauce	NOUN
aiti-2533	28	12	moromi	moromi	NOUN
aiti-2533	28	13	in	in	ADP
aiti-2533	28	14	the	the	DET
aiti-2533	28	15	solar	solar	ADJ
aiti-2533	28	16	energy	energy	NOUN
aiti-2533	28	17	system	system	NOUN
aiti-2533	28	18	were	be	AUX
aiti-2533	28	19	determined	determine	VERB
aiti-2533	28	20	and	and	CCONJ
aiti-2533	28	21	the	the	DET
aiti-2533	28	22	sensory	sensory	ADJ
aiti-2533	28	23	properties	property	NOUN
aiti-2533	28	24	of	of	ADP
aiti-2533	28	25	the	the	DET
aiti-2533	28	26	soy	soy	NOUN
aiti-2533	28	27	sauce	sauce	NOUN
aiti-2533	28	28	made	make	VERB
aiti-2533	28	29	from	from	ADP
aiti-2533	28	30	the	the	DET
aiti-2533	28	31	system	system	NOUN
aiti-2533	28	32	were	be	AUX
aiti-2533	28	33	also	also	ADV
aiti-2533	28	34	assessed	assess	VERB
aiti-2533	28	35	to	to	PART
aiti-2533	28	36	evaluate	evaluate	VERB
aiti-2533	28	37	the	the	DET
aiti-2533	28	38	potential	potential	NOUN
aiti-2533	28	39	of	of	ADP
aiti-2533	28	40	suing	sue	VERB
aiti-2533	28	41	solar	solar	ADJ
aiti-2533	28	42	energy	energy	NOUN
aiti-2533	28	43	to	to	PART
aiti-2533	28	44	produce	produce	VERB
aiti-2533	28	45	a	a	DET
aiti-2533	28	46	high	high	ADJ
aiti-2533	28	47	quality	quality	NOUN
aiti-2533	28	48	soy	soy	NOUN
aiti-2533	28	49	sauce	sauce	NOUN
aiti-2533	28	50	.	.	PUNCT
aiti-2533	29	1	2	2	X
aiti-2533	29	2	.	.	X
aiti-2533	29	3	materials	material	NOUN
aiti-2533	29	4	and	and	CCONJ
aiti-2533	29	5	methods	method	NOUN
aiti-2533	29	6	2.1	2.1	NUM
aiti-2533	29	7	.	.	PUNCT
aiti-2533	30	1	raw	raw	ADJ
aiti-2533	30	2	materials	material	NOUN
aiti-2533	30	3	and	and	CCONJ
aiti-2533	30	4	chemicals	chemical	NOUN
aiti-2533	30	5	soybean	soybean	NOUN
aiti-2533	30	6	and	and	CCONJ
aiti-2533	30	7	wheat	wheat	NOUN
aiti-2533	30	8	were	be	AUX
aiti-2533	30	9	purchased	purchase	VERB
aiti-2533	30	10	from	from	ADP
aiti-2533	30	11	a	a	DET
aiti-2533	30	12	local	local	ADJ
aiti-2533	30	13	farmer	farmer	NOUN
aiti-2533	30	14	in	in	ADP
aiti-2533	30	15	chiayi	chiayi	ADJ
aiti-2533	30	16	city	city	NOUN
aiti-2533	30	17	,	,	PUNCT
aiti-2533	30	18	taiwan	taiwan	PROPN
aiti-2533	30	19	and	and	CCONJ
aiti-2533	30	20	immediately	immediately	ADV
aiti-2533	30	21	stored	store	VERB
aiti-2533	30	22	in	in	ADP
aiti-2533	30	23	a	a	DET
aiti-2533	30	24	refrigerator	refrigerator	NOUN
aiti-2533	30	25	at	at	ADP
aiti-2533	30	26	4	4	NUM
aiti-2533	30	27	°	°	NOUN
aiti-2533	30	28	c	c	NOUN
aiti-2533	30	29	prior	prior	ADV
aiti-2533	30	30	to	to	ADP
aiti-2533	30	31	use	use	NOUN
aiti-2533	30	32	.	.	PUNCT
aiti-2533	31	1	the	the	DET
aiti-2533	31	2	koji	koji	PROPN
aiti-2533	31	3	mold	mold	NOUN
aiti-2533	31	4	(	(	PUNCT
aiti-2533	31	5	aspergillus	aspergillus	NOUN
aiti-2533	31	6	oryzae	oryzae	NOUN
aiti-2533	31	7	)	)	PUNCT
aiti-2533	31	8	was	be	AUX
aiti-2533	31	9	purchased	purchase	VERB
aiti-2533	31	10	from	from	ADP
aiti-2533	31	11	a	a	DET
aiti-2533	31	12	supplier	supplier	NOUN
aiti-2533	31	13	(	(	PUNCT
aiti-2533	31	14	chuan	chuan	PROPN
aiti-2533	31	15	feng	feng	PROPN
aiti-2533	31	16	microbe	microbe	PROPN
aiti-2533	31	17	co.	co.	PROPN
aiti-2533	31	18	,	,	PUNCT
aiti-2533	31	19	taichung	taichung	PROPN
aiti-2533	31	20	city	city	PROPN
aiti-2533	31	21	,	,	PUNCT
aiti-2533	31	22	taiwan	taiwan	PROPN
aiti-2533	31	23	)	)	PUNCT
aiti-2533	31	24	.	.	PUNCT
aiti-2533	32	1	all	all	PRON
aiti-2533	32	2	of	of	ADP
aiti-2533	32	3	the	the	DET
aiti-2533	32	4	chemicals	chemical	NOUN
aiti-2533	32	5	used	use	VERB
aiti-2533	32	6	in	in	ADP
aiti-2533	32	7	the	the	DET
aiti-2533	32	8	analysis	analysis	NOUN
aiti-2533	32	9	were	be	AUX
aiti-2533	32	10	of	of	ADP
aiti-2533	32	11	analytical	analytical	ADJ
aiti-2533	32	12	grade	grade	NOUN
aiti-2533	32	13	.	.	PUNCT
aiti-2533	33	1	2.2	2.2	NUM
aiti-2533	33	2	.	.	PUNCT
aiti-2533	34	1	koji	koji	PROPN
aiti-2533	34	2	fermentation	fermentation	NOUN
aiti-2533	34	3	for	for	ADP
aiti-2533	34	4	koji	koji	PROPN
aiti-2533	34	5	production	production	PROPN
aiti-2533	34	6	,	,	PUNCT
aiti-2533	34	7	raw	raw	ADJ
aiti-2533	34	8	soybeans	soybean	NOUN
aiti-2533	34	9	were	be	AUX
aiti-2533	34	10	first	first	ADV
aiti-2533	34	11	washed	wash	VERB
aiti-2533	34	12	and	and	CCONJ
aiti-2533	34	13	soaked	soak	VERB
aiti-2533	34	14	in	in	ADP
aiti-2533	34	15	water	water	NOUN
aiti-2533	34	16	for	for	ADP
aiti-2533	34	17	24	24	NUM
aiti-2533	34	18	h	h	NOUN
aiti-2533	34	19	at	at	ADP
aiti-2533	34	20	4	4	NUM
aiti-2533	34	21	°	°	ADP
aiti-2533	34	22	c	c	NOUN
aiti-2533	34	23	and	and	CCONJ
aiti-2533	34	24	then	then	ADV
aiti-2533	34	25	steamed	steam	VERB
aiti-2533	34	26	at	at	ADP
aiti-2533	34	27	121	121	NUM
aiti-2533	34	28	°	°	ADP
aiti-2533	34	29	c	c	NOUN
aiti-2533	34	30	for	for	ADP
aiti-2533	34	31	20	20	NUM
aiti-2533	34	32	min	min	NOUN
aiti-2533	34	33	.	.	PROPN
aiti-2533	34	34	wheat	wheat	NOUN
aiti-2533	34	35	was	be	AUX
aiti-2533	34	36	roasted	roast	VERB
aiti-2533	34	37	for	for	ADP
aiti-2533	34	38	30	30	NUM
aiti-2533	34	39	min	min	NOUN
aiti-2533	34	40	at	at	ADP
aiti-2533	34	41	140	140	NUM
aiti-2533	34	42	°	°	ADP
aiti-2533	34	43	c	c	NOUN
aiti-2533	34	44	and	and	CCONJ
aiti-2533	34	45	then	then	ADV
aiti-2533	34	46	cracked	crack	VERB
aiti-2533	34	47	into	into	ADP
aiti-2533	34	48	4	4	NUM
aiti-2533	34	49	or	or	CCONJ
aiti-2533	34	50	5	5	NUM
aiti-2533	34	51	pieces	piece	NOUN
aiti-2533	34	52	per	per	ADP
aiti-2533	34	53	kernel	kernel	NOUN
aiti-2533	34	54	accompanied	accompany	VERB
aiti-2533	34	55	by	by	ADP
aiti-2533	34	56	smaller	small	ADJ
aiti-2533	34	57	particles	particle	NOUN
aiti-2533	34	58	of	of	ADP
aiti-2533	34	59	wheat	wheat	NOUN
aiti-2533	34	60	flour	flour	NOUN
aiti-2533	34	61	.	.	PUNCT
aiti-2533	35	1	roasted	roasted	ADJ
aiti-2533	35	2	wheat	wheat	NOUN
aiti-2533	35	3	and	and	CCONJ
aiti-2533	35	4	steamed	steamed	ADJ
aiti-2533	35	5	soybeans	soybean	NOUN
aiti-2533	35	6	were	be	AUX
aiti-2533	35	7	mixed	mix	VERB
aiti-2533	35	8	at	at	ADP
aiti-2533	35	9	a	a	DET
aiti-2533	35	10	ratio	ratio	NOUN
aiti-2533	35	11	of	of	ADP
aiti-2533	35	12	1:2	1:2	NUM
aiti-2533	35	13	(	(	PUNCT
aiti-2533	35	14	w	w	PROPN
aiti-2533	35	15	/	/	SYM
aiti-2533	35	16	w	w	NOUN
aiti-2533	35	17	)	)	PUNCT
aiti-2533	35	18	.	.	PUNCT
aiti-2533	36	1	the	the	DET
aiti-2533	36	2	mixture	mixture	NOUN
aiti-2533	36	3	was	be	AUX
aiti-2533	36	4	then	then	ADV
aiti-2533	36	5	inoculated	inoculate	VERB
aiti-2533	36	6	with	with	ADP
aiti-2533	36	7	0.1	0.1	NUM
aiti-2533	36	8	%	%	NOUN
aiti-2533	36	9	(	(	PUNCT
aiti-2533	36	10	w	w	NOUN
aiti-2533	36	11	/	/	SYM
aiti-2533	36	12	w	w	NOUN
aiti-2533	36	13	)	)	PUNCT
aiti-2533	36	14	of	of	ADP
aiti-2533	36	15	a.	a.	NOUN
aiti-2533	36	16	oryzae	oryzae	NOUN
aiti-2533	36	17	(	(	PUNCT
aiti-2533	36	18	approximately	approximately	ADV
aiti-2533	36	19	10	10	NUM
aiti-2533	36	20	8	8	NUM
aiti-2533	36	21	spores	spore	NOUN
aiti-2533	36	22	g	g	NOUN
aiti-2533	36	23	-1	-1	PROPN
aiti-2533	36	24	)	)	PUNCT
aiti-2533	36	25	,	,	PUNCT
aiti-2533	36	26	and	and	CCONJ
aiti-2533	36	27	subsequently	subsequently	ADV
aiti-2533	36	28	dispersed	disperse	VERB
aiti-2533	36	29	onto	onto	ADP
aiti-2533	36	30	perforated	perforate	VERB
aiti-2533	36	31	stainless	stainless	ADJ
aiti-2533	36	32	steel	steel	NOUN
aiti-2533	36	33	trays	tray	NOUN
aiti-2533	36	34	(	(	PUNCT
aiti-2533	36	35	68	68	NUM
aiti-2533	36	36	x	x	SYM
aiti-2533	36	37	44	44	NUM
aiti-2533	36	38	x	x	SYM
aiti-2533	36	39	3	3	NUM
aiti-2533	36	40	cm	cm	NOUN
aiti-2533	36	41	)	)	PUNCT
aiti-2533	36	42	.	.	PUNCT
aiti-2533	37	1	each	each	DET
aiti-2533	37	2	tray	tray	NOUN
aiti-2533	37	3	was	be	AUX
aiti-2533	37	4	loaded	load	VERB
aiti-2533	37	5	with	with	ADP
aiti-2533	37	6	the	the	DET
aiti-2533	37	7	mixture	mixture	NOUN
aiti-2533	37	8	to	to	ADP
aiti-2533	37	9	around	around	ADP
aiti-2533	37	10	3	3	NUM
aiti-2533	37	11	cm	cm	NOUN
aiti-2533	37	12	thickness	thickness	NOUN
aiti-2533	37	13	and	and	CCONJ
aiti-2533	37	14	incubated	incubate	VERB
aiti-2533	37	15	at	at	ADP
aiti-2533	37	16	30	30	NUM
aiti-2533	37	17	±	±	NUM
aiti-2533	37	18	3	3	NUM
aiti-2533	37	19	°	°	NOUN
aiti-2533	37	20	c	c	NOUN
aiti-2533	37	21	.	.	PUNCT
aiti-2533	38	1	the	the	DET
aiti-2533	38	2	preparation	preparation	NOUN
aiti-2533	38	3	of	of	ADP
aiti-2533	38	4	koji	koji	PROPN
aiti-2533	38	5	was	be	AUX
aiti-2533	38	6	completed	complete	VERB
aiti-2533	38	7	in	in	ADP
aiti-2533	38	8	60–72	60–72	NUM
aiti-2533	38	9	h	h	NOUN
aiti-2533	38	10	when	when	SCONJ
aiti-2533	38	11	the	the	DET
aiti-2533	38	12	culture	culture	NOUN
aiti-2533	38	13	began	begin	VERB
aiti-2533	38	14	turning	turn	VERB
aiti-2533	38	15	into	into	ADP
aiti-2533	38	16	greenish	greenish	ADJ
aiti-2533	38	17	yellow	yellow	NOUN
aiti-2533	38	18	in	in	ADP
aiti-2533	38	19	color	color	NOUN
aiti-2533	38	20	.	.	PUNCT
aiti-2533	39	1	the	the	DET
aiti-2533	39	2	koji	koji	PROPN
aiti-2533	39	3	was	be	AUX
aiti-2533	39	4	stored	store	VERB
aiti-2533	39	5	at	at	ADP
aiti-2533	39	6	4	4	NUM
aiti-2533	39	7	°	°	ADP
aiti-2533	39	8	c	c	NOUN
aiti-2533	39	9	until	until	ADP
aiti-2533	39	10	use	use	NOUN
aiti-2533	39	11	.	.	PUNCT
aiti-2533	40	1	2.3	2.3	NUM
aiti-2533	40	2	.	.	PUNCT
aiti-2533	41	1	moromi	moromi	NOUN
aiti-2533	41	2	fermentation	fermentation	NOUN
aiti-2533	41	3	fig	fig	NOUN
aiti-2533	41	4	.	.	PUNCT
aiti-2533	42	1	1	1	NUM
aiti-2533	42	2	setup	setup	NOUN
aiti-2533	42	3	of	of	ADP
aiti-2533	42	4	the	the	DET
aiti-2533	42	5	energy	energy	NOUN
aiti-2533	42	6	-	-	PUNCT
aiti-2533	42	7	saving	save	VERB
aiti-2533	42	8	soy	soy	NOUN
aiti-2533	42	9	sauce	sauce	NOUN
aiti-2533	42	10	fermentation	fermentation	NOUN
aiti-2533	42	11	system	system	NOUN
aiti-2533	42	12	.	.	PUNCT
aiti-2533	43	1	fig	fig	NOUN
aiti-2533	43	2	.	.	PUNCT
aiti-2533	44	1	1	1	NUM
aiti-2533	44	2	illustrates	illustrate	VERB
aiti-2533	44	3	the	the	DET
aiti-2533	44	4	structure	structure	NOUN
aiti-2533	44	5	of	of	ADP
aiti-2533	44	6	the	the	DET
aiti-2533	44	7	temperature	temperature	NOUN
aiti-2533	44	8	-	-	PUNCT
aiti-2533	44	9	controlled	control	VERB
aiti-2533	44	10	fermentation	fermentation	NOUN
aiti-2533	44	11	system	system	NOUN
aiti-2533	44	12	.	.	PUNCT
aiti-2533	45	1	a	a	DET
aiti-2533	45	2	160	160	NUM
aiti-2533	45	3	l	l	NOUN
aiti-2533	45	4	pottery	pottery	NOUN
aiti-2533	45	5	tank	tank	NOUN
aiti-2533	45	6	that	that	PRON
aiti-2533	45	7	accommodates	accommodate	VERB
aiti-2533	45	8	soy	soy	NOUN
aiti-2533	45	9	mash	mash	NOUN
aiti-2533	45	10	is	be	AUX
aiti-2533	45	11	bathed	bathe	VERB
aiti-2533	45	12	in	in	ADP
aiti-2533	45	13	a	a	DET
aiti-2533	45	14	stainless	stainless	ADJ
aiti-2533	45	15	tank	tank	NOUN
aiti-2533	45	16	(	(	PUNCT
aiti-2533	45	17	diameter	diameter	NOUN
aiti-2533	45	18	84	84	NUM
aiti-2533	45	19	cm	cm	NOUN
aiti-2533	45	20	and	and	CCONJ
aiti-2533	45	21	height	height	NOUN
aiti-2533	45	22	65	65	NUM
aiti-2533	45	23	cm	cm	NOUN
aiti-2533	45	24	)	)	PUNCT
aiti-2533	45	25	full	full	ADJ
aiti-2533	45	26	of	of	ADP
aiti-2533	45	27	circulating	circulate	VERB
aiti-2533	45	28	water	water	NOUN
aiti-2533	45	29	for	for	ADP
aiti-2533	45	30	temperature	temperature	NOUN
aiti-2533	45	31	control	control	NOUN
aiti-2533	45	32	of	of	ADP
aiti-2533	45	33	the	the	DET
aiti-2533	45	34	mash	mash	NOUN
aiti-2533	45	35	.	.	PUNCT
aiti-2533	46	1	temperatures	temperature	NOUN
aiti-2533	46	2	inside	inside	ADP
aiti-2533	46	3	and	and	CCONJ
aiti-2533	46	4	outside	outside	ADP
aiti-2533	46	5	of	of	ADP
aiti-2533	46	6	the	the	DET
aiti-2533	46	7	pottery	pottery	NOUN
aiti-2533	46	8	tank	tank	NOUN
aiti-2533	46	9	are	be	AUX
aiti-2533	46	10	to	to	PART
aiti-2533	46	11	be	be	AUX
aiti-2533	46	12	measured	measure	VERB
aiti-2533	46	13	for	for	ADP
aiti-2533	46	14	on	on	ADP
aiti-2533	46	15	-	-	PUNCT
aiti-2533	46	16	line	line	NOUN
aiti-2533	46	17	fermentation	fermentation	NOUN
aiti-2533	46	18	temperature	temperature	NOUN
aiti-2533	46	19	control	control	NOUN
aiti-2533	46	20	and	and	CCONJ
aiti-2533	46	21	off	off	ADP
aiti-2533	46	22	-	-	PUNCT
aiti-2533	46	23	line	line	NOUN
aiti-2533	46	24	analysis	analysis	NOUN
aiti-2533	46	25	.	.	PUNCT
aiti-2533	47	1	the	the	DET
aiti-2533	47	2	hot	hot	ADJ
aiti-2533	47	3	,	,	PUNCT
aiti-2533	47	4	circulating	circulate	VERB
aiti-2533	47	5	water	water	NOUN
aiti-2533	47	6	was	be	AUX
aiti-2533	47	7	prepared	prepare	VERB
aiti-2533	47	8	using	use	VERB
aiti-2533	47	9	a	a	DET
aiti-2533	47	10	heat	heat	NOUN
aiti-2533	47	11	pump	pump	NOUN
aiti-2533	47	12	powered	power	VERB
aiti-2533	47	13	by	by	ADP
aiti-2533	47	14	a	a	DET
aiti-2533	47	15	solar	solar	ADJ
aiti-2533	47	16	power	power	NOUN
aiti-2533	47	17	generator	generator	NOUN
aiti-2533	47	18	and	and	CCONJ
aiti-2533	47	19	energy	energy	NOUN
aiti-2533	47	20	management	management	NOUN
aiti-2533	47	21	system	system	NOUN
aiti-2533	47	22	developed	develop	VERB
aiti-2533	47	23	in	in	ADP
aiti-2533	47	24	house	house	NOUN
aiti-2533	47	25	.	.	PUNCT
aiti-2533	48	1	the	the	DET
aiti-2533	48	2	energy	energy	NOUN
aiti-2533	48	3	system	system	NOUN
aiti-2533	48	4	trades	trade	VERB
aiti-2533	48	5	with	with	ADP
aiti-2533	48	6	the	the	DET
aiti-2533	48	7	electricity	electricity	NOUN
aiti-2533	48	8	grid	grid	NOUN
aiti-2533	48	9	to	to	PART
aiti-2533	48	10	assure	assure	VERB
aiti-2533	48	11	a	a	DET
aiti-2533	48	12	safe	safe	ADJ
aiti-2533	48	13	and	and	CCONJ
aiti-2533	48	14	yet	yet	ADV
aiti-2533	48	15	economical	economical	ADJ
aiti-2533	48	16	power	power	NOUN
aiti-2533	48	17	supply	supply	NOUN
aiti-2533	48	18	for	for	ADP
aiti-2533	48	19	the	the	DET
aiti-2533	48	20	process	process	NOUN
aiti-2533	48	21	.	.	PUNCT
aiti-2533	49	1	hot	hot	ADJ
aiti-2533	49	2	water	water	NOUN
aiti-2533	49	3	is	be	AUX
aiti-2533	49	4	to	to	PART
aiti-2533	49	5	be	be	AUX
aiti-2533	49	6	prepared	prepare	VERB
aiti-2533	49	7	in	in	ADP
aiti-2533	49	8	the	the	DET
aiti-2533	49	9	hottest	hot	ADJ
aiti-2533	49	10	hours	hour	NOUN
aiti-2533	49	11	of	of	ADP
aiti-2533	49	12	a	a	DET
aiti-2533	49	13	day	day	NOUN
aiti-2533	49	14	for	for	ADP
aiti-2533	49	15	the	the	DET
aiti-2533	49	16	interest	interest	NOUN
aiti-2533	49	17	of	of	ADP
aiti-2533	49	18	optimum	optimum	ADJ
aiti-2533	49	19	heat	heat	NOUN
aiti-2533	49	20	pump	pump	NOUN
aiti-2533	49	21	efficiency	efficiency	NOUN
aiti-2533	49	22	.	.	PUNCT
aiti-2533	50	1	a	a	DET
aiti-2533	50	2	programmable	programmable	ADJ
aiti-2533	50	3	logic	logic	NOUN
aiti-2533	50	4	controller	controller	NOUN
aiti-2533	50	5	(	(	PUNCT
aiti-2533	50	6	plc	plc	PROPN
aiti-2533	50	7	)	)	PUNCT
aiti-2533	50	8	performs	perform	VERB
aiti-2533	50	9	controls	control	NOUN
aiti-2533	50	10	and	and	CCONJ
aiti-2533	50	11	an	an	DET
aiti-2533	50	12	industrial	industrial	ADJ
aiti-2533	50	13	personal	personal	ADJ
aiti-2533	50	14	computer	computer	NOUN
aiti-2533	50	15	(	(	PUNCT
aiti-2533	50	16	ipc	ipc	PROPN
aiti-2533	50	17	)	)	PUNCT
aiti-2533	50	18	executes	execute	VERB
aiti-2533	50	19	system	system	NOUN
aiti-2533	50	20	monitoring	monitoring	NOUN
aiti-2533	50	21	and	and	CCONJ
aiti-2533	50	22	data	datum	NOUN
aiti-2533	50	23	acquisition	acquisition	NOUN
aiti-2533	50	24	.	.	PUNCT
aiti-2533	51	1	finished	finish	VERB
aiti-2533	51	2	koji	koji	PROPN
aiti-2533	51	3	was	be	AUX
aiti-2533	51	4	put	put	VERB
aiti-2533	51	5	in	in	ADP
aiti-2533	51	6	the	the	DET
aiti-2533	51	7	pottery	pottery	NOUN
aiti-2533	51	8	tank	tank	NOUN
aiti-2533	51	9	and	and	CCONJ
aiti-2533	51	10	then	then	ADV
aiti-2533	51	11	mixed	mix	VERB
aiti-2533	51	12	with	with	ADP
aiti-2533	51	13	18	18	NUM
aiti-2533	51	14	%	%	NOUN
aiti-2533	51	15	saline	saline	NOUN
aiti-2533	51	16	at	at	ADP
aiti-2533	51	17	a	a	DET
aiti-2533	51	18	weight	weight	NOUN
aiti-2533	51	19	ratio	ratio	NOUN
aiti-2533	51	20	of	of	ADP
aiti-2533	51	21	1	1	NUM
aiti-2533	52	1	:	:	SYM
aiti-2533	52	2	2	2	NUM
aiti-2533	52	3	.	.	X
aiti-2533	52	4	a	a	DET
aiti-2533	52	5	stainless	stainless	ADJ
aiti-2533	52	6	steel	steel	NOUN
aiti-2533	52	7	cover	cover	NOUN
aiti-2533	52	8	was	be	AUX
aiti-2533	52	9	made	make	VERB
aiti-2533	52	10	for	for	ADP
aiti-2533	52	11	the	the	DET
aiti-2533	52	12	mash	mash	NOUN
aiti-2533	52	13	tank	tank	NOUN
aiti-2533	52	14	with	with	ADP
aiti-2533	52	15	one	one	NUM
aiti-2533	52	16	hole	hole	NOUN
aiti-2533	52	17	in	in	ADP
aiti-2533	52	18	the	the	DET
aiti-2533	52	19	center	center	NOUN
aiti-2533	52	20	to	to	ADP
aiti-2533	52	21	the	the	DET
aiti-2533	52	22	insert	insert	ADJ
aiti-2533	52	23	thermocouple	thermocouple	NOUN
aiti-2533	52	24	for	for	ADP
aiti-2533	52	25	measuring	measure	VERB
aiti-2533	52	26	the	the	DET
aiti-2533	52	27	central	central	ADJ
aiti-2533	52	28	temperature	temperature	NOUN
aiti-2533	52	29	of	of	ADP
aiti-2533	52	30	the	the	DET
aiti-2533	52	31	mash	mash	NOUN
aiti-2533	52	32	,	,	PUNCT
aiti-2533	52	33	another	another	DET
aiti-2533	52	34	annulus	annulus	NOUN
aiti-2533	52	35	cover	cover	NOUN
aiti-2533	52	36	was	be	AUX
aiti-2533	52	37	used	use	VERB
aiti-2533	52	38	to	to	PART
aiti-2533	52	39	prevent	prevent	VERB
aiti-2533	52	40	the	the	DET
aiti-2533	52	41	evaporation	evaporation	NOUN
aiti-2533	52	42	of	of	ADP
aiti-2533	52	43	water	water	NOUN
aiti-2533	52	44	out	out	ADP
aiti-2533	52	45	of	of	ADP
aiti-2533	52	46	the	the	DET
aiti-2533	52	47	stainless	stainless	ADJ
aiti-2533	52	48	steel	steel	NOUN
aiti-2533	52	49	tank	tank	NOUN
aiti-2533	52	50	.	.	PUNCT
aiti-2533	53	1	the	the	DET
aiti-2533	53	2	system	system	NOUN
aiti-2533	53	3	was	be	AUX
aiti-2533	53	4	instructed	instruct	VERB
aiti-2533	53	5	to	to	PART
aiti-2533	53	6	maintain	maintain	VERB
aiti-2533	53	7	the	the	DET
aiti-2533	53	8	central	central	ADJ
aiti-2533	53	9	temperature	temperature	NOUN
aiti-2533	53	10	of	of	ADP
aiti-2533	53	11	the	the	DET
aiti-2533	53	12	mash	mash	NOUN
aiti-2533	53	13	at	at	ADP
aiti-2533	53	14	37c+1	37c+1	NUM
aiti-2533	53	15	°	°	NOUN
aiti-2533	53	16	c	c	NOUN
aiti-2533	53	17	.	.	PUNCT
aiti-2533	54	1	during	during	ADP
aiti-2533	54	2	the	the	DET
aiti-2533	54	3	first	first	ADJ
aiti-2533	54	4	week	week	NOUN
aiti-2533	54	5	of	of	ADP
aiti-2533	54	6	fermentation	fermentation	NOUN
aiti-2533	54	7	,	,	PUNCT
aiti-2533	54	8	the	the	DET
aiti-2533	54	9	mash	mash	NOUN
aiti-2533	54	10	was	be	AUX
aiti-2533	54	11	stirred	stir	VERB
aiti-2533	54	12	for	for	ADP
aiti-2533	54	13	3	3	NUM
aiti-2533	54	14	min	min	NOUN
aiti-2533	54	15	once	once	ADV
aiti-2533	54	16	every	every	DET
aiti-2533	54	17	day	day	NOUN
aiti-2533	54	18	and	and	CCONJ
aiti-2533	54	19	then	then	ADV
aiti-2533	54	20	once	once	ADV
aiti-2533	54	21	a	a	DET
aiti-2533	54	22	week	week	NOUN
aiti-2533	54	23	for	for	ADP
aiti-2533	54	24	the	the	DET
aiti-2533	54	25	remaining	remain	VERB
aiti-2533	54	26	period	period	NOUN
aiti-2533	54	27	.	.	PUNCT
aiti-2533	55	1	the	the	DET
aiti-2533	55	2	total	total	ADJ
aiti-2533	55	3	fermentation	fermentation	NOUN
aiti-2533	55	4	period	period	NOUN
aiti-2533	55	5	was	be	AUX
aiti-2533	55	6	13	13	NUM
aiti-2533	55	7	weeks	week	NOUN
aiti-2533	55	8	.	.	PUNCT
aiti-2533	56	1	advances	advance	NOUN
aiti-2533	56	2	in	in	ADP
aiti-2533	56	3	technology	technology	NOUN
aiti-2533	56	4	innovation	innovation	NOUN
aiti-2533	56	5	,	,	PUNCT
aiti-2533	56	6	vol	vol	NOUN
aiti-2533	56	7	.	.	PROPN
aiti-2533	56	8	4	4	NUM
aiti-2533	56	9	,	,	PUNCT
aiti-2533	56	10	no	no	INTJ
aiti-2533	56	11	.	.	NOUN
aiti-2533	56	12	1	1	NUM
aiti-2533	56	13	,	,	PUNCT
aiti-2533	56	14	2019	2019	NUM
aiti-2533	56	15	,	,	PUNCT
aiti-2533	56	16	pp	pp	ADJ
aiti-2533	56	17	.	.	PUNCT
aiti-2533	57	1	11	11	NUM
aiti-2533	57	2	20	20	NUM
aiti-2533	57	3	13	13	NUM
aiti-2533	57	4	2.4	2.4	NUM
aiti-2533	57	5	.	.	PUNCT
aiti-2533	58	1	microbe	microbe	ADJ
aiti-2533	58	2	analytical	analytical	ADJ
aiti-2533	58	3	methods	method	NOUN
aiti-2533	58	4	determination	determination	NOUN
aiti-2533	58	5	of	of	ADP
aiti-2533	58	6	microorganism	microorganism	NOUN
aiti-2533	58	7	changes	change	NOUN
aiti-2533	58	8	:	:	PUNCT
aiti-2533	58	9	the	the	DET
aiti-2533	58	10	10	10	NUM
aiti-2533	58	11	-	-	ADJ
aiti-2533	58	12	fold	fold	ADV
aiti-2533	58	13	-	-	PUNCT
aiti-2533	58	14	concentrated	concentrate	VERB
aiti-2533	58	15	cells	cell	NOUN
aiti-2533	58	16	were	be	AUX
aiti-2533	58	17	serially	serially	ADV
aiti-2533	58	18	diluted	dilute	VERB
aiti-2533	58	19	(	(	PUNCT
aiti-2533	58	20	10	10	NUM
aiti-2533	58	21	0	0	NUM
aiti-2533	58	22	to	to	ADP
aiti-2533	58	23	10	10	NUM
aiti-2533	58	24	-6	-6	CCONJ
aiti-2533	58	25	)	)	PUNCT
aiti-2533	58	26	in	in	ADP
aiti-2533	58	27	0.85	0.85	NUM
aiti-2533	58	28	%	%	NOUN
aiti-2533	58	29	sterile	sterile	ADJ
aiti-2533	58	30	saline	saline	NOUN
aiti-2533	58	31	solution	solution	NOUN
aiti-2533	58	32	,	,	PUNCT
aiti-2533	58	33	and	and	CCONJ
aiti-2533	58	34	100	100	NUM
aiti-2533	58	35	µl	µl	ADP
aiti-2533	58	36	of	of	ADP
aiti-2533	58	37	properly	properly	ADV
aiti-2533	58	38	diluted	dilute	VERB
aiti-2533	58	39	samples	sample	NOUN
aiti-2533	58	40	were	be	AUX
aiti-2533	58	41	spread	spread	VERB
aiti-2533	58	42	by	by	ADP
aiti-2533	58	43	pca	pca	NOUN
aiti-2533	58	44	agar	agar	NOUN
aiti-2533	58	45	media	medium	NOUN
aiti-2533	58	46	and	and	CCONJ
aiti-2533	58	47	incubated	incubate	VERB
aiti-2533	58	48	at	at	ADP
aiti-2533	58	49	30~35	30~35	NUM
aiti-2533	58	50	°	°	NOUN
aiti-2533	58	51	c	c	NOUN
aiti-2533	58	52	for	for	ADP
aiti-2533	58	53	1~2	1~2	NUM
aiti-2533	58	54	days	day	NOUN
aiti-2533	58	55	for	for	ADP
aiti-2533	58	56	the	the	DET
aiti-2533	58	57	total	total	ADJ
aiti-2533	58	58	viable	viable	ADJ
aiti-2533	58	59	count	count	NOUN
aiti-2533	58	60	.	.	PUNCT
aiti-2533	59	1	diluted	diluted	ADJ
aiti-2533	59	2	sample	sample	NOUN
aiti-2533	59	3	(	(	PUNCT
aiti-2533	59	4	100	100	NUM
aiti-2533	59	5	µl	µl	NOUN
aiti-2533	59	6	)	)	PUNCT
aiti-2533	59	7	were	be	AUX
aiti-2533	59	8	spread	spread	VERB
aiti-2533	59	9	by	by	ADP
aiti-2533	59	10	ym	ym	PROPN
aiti-2533	59	11	agar	agar	NOUN
aiti-2533	59	12	plate	plate	NOUN
aiti-2533	59	13	media	medium	NOUN
aiti-2533	59	14	(	(	PUNCT
aiti-2533	59	15	bd	bd	PROPN
aiti-2533	59	16	difco	difco	PROPN
aiti-2533	59	17	,	,	PUNCT
aiti-2533	59	18	franklin	franklin	PROPN
aiti-2533	59	19	lakes	lakes	PROPN
aiti-2533	59	20	,	,	PUNCT
aiti-2533	59	21	nj	nj	PROPN
aiti-2533	59	22	,	,	PUNCT
aiti-2533	59	23	usa	usa	PROPN
aiti-2533	59	24	)	)	PUNCT
aiti-2533	59	25	,	,	PUNCT
aiti-2533	59	26	and	and	CCONJ
aiti-2533	59	27	then	then	ADV
aiti-2533	59	28	incubated	incubate	VERB
aiti-2533	59	29	for	for	ADP
aiti-2533	59	30	1	1	NUM
aiti-2533	59	31	day	day	NOUN
aiti-2533	59	32	at	at	ADP
aiti-2533	59	33	30	30	NUM
aiti-2533	59	34	°	°	ADP
aiti-2533	59	35	c	c	NOUN
aiti-2533	59	36	for	for	ADP
aiti-2533	59	37	the	the	DET
aiti-2533	59	38	counting	counting	NOUN
aiti-2533	59	39	of	of	ADP
aiti-2533	59	40	yeast	yeast	NOUN
aiti-2533	59	41	.	.	PUNCT
aiti-2533	60	1	whereas	whereas	SCONJ
aiti-2533	60	2	mrs	mrs	PROPN
aiti-2533	60	3	agar	agar	NOUN
aiti-2533	60	4	plate	plate	NOUN
aiti-2533	60	5	media	medium	NOUN
aiti-2533	60	6	(	(	PUNCT
aiti-2533	60	7	bd	bd	PROPN
aiti-2533	60	8	difco	difco	PROPN
aiti-2533	60	9	,	,	PUNCT
aiti-2533	60	10	franklin	franklin	PROPN
aiti-2533	60	11	lakes	lakes	PROPN
aiti-2533	60	12	,	,	PUNCT
aiti-2533	60	13	nj	nj	PROPN
aiti-2533	60	14	,	,	PUNCT
aiti-2533	60	15	usa	usa	PROPN
aiti-2533	60	16	)	)	PUNCT
aiti-2533	60	17	for	for	ADP
aiti-2533	60	18	the	the	DET
aiti-2533	60	19	counting	counting	NOUN
aiti-2533	60	20	of	of	ADP
aiti-2533	60	21	lactic	lactic	ADJ
aiti-2533	60	22	acid	acid	NOUN
aiti-2533	60	23	bacteria	bacteria	NOUN
aiti-2533	60	24	,	,	PUNCT
aiti-2533	60	25	which	which	PRON
aiti-2533	60	26	were	be	AUX
aiti-2533	60	27	incubated	incubate	VERB
aiti-2533	60	28	for	for	ADP
aiti-2533	60	29	2–3	2–3	NUM
aiti-2533	60	30	days	day	NOUN
aiti-2533	60	31	at	at	ADP
aiti-2533	60	32	30	30	NUM
aiti-2533	60	33	°	°	ADP
aiti-2533	60	34	c	c	NOUN
aiti-2533	60	35	in	in	ADP
aiti-2533	60	36	an	an	DET
aiti-2533	60	37	anaerobic	anaerobic	NOUN
aiti-2533	60	38	condition	condition	NOUN
aiti-2533	60	39	(	(	PUNCT
aiti-2533	60	40	anaeropack	anaeropack	NOUN
aiti-2533	60	41	,	,	PUNCT
aiti-2533	60	42	mitusubishi	mitusubishi	PROPN
aiti-2533	60	43	kagaku	kagaku	PROPN
aiti-2533	60	44	,	,	PUNCT
aiti-2533	60	45	kogyo	kogyo	PROPN
aiti-2533	60	46	,	,	PUNCT
aiti-2533	60	47	tokyo	tokyo	PROPN
aiti-2533	60	48	,	,	PUNCT
aiti-2533	60	49	japan	japan	PROPN
aiti-2533	60	50	)	)	PUNCT
aiti-2533	60	51	.	.	PUNCT
aiti-2533	61	1	the	the	DET
aiti-2533	61	2	colonies	colony	NOUN
aiti-2533	61	3	formed	form	VERB
aiti-2533	61	4	(	(	PUNCT
aiti-2533	61	5	25–250	25–250	PROPN
aiti-2533	61	6	)	)	PUNCT
aiti-2533	61	7	were	be	AUX
aiti-2533	61	8	calculated	calculate	VERB
aiti-2533	61	9	as	as	ADP
aiti-2533	61	10	log	log	NOUN
aiti-2533	61	11	cfu	cfu	NOUN
aiti-2533	61	12	per	per	ADP
aiti-2533	61	13	milliliter	milliliter	NOUN
aiti-2533	61	14	of	of	ADP
aiti-2533	61	15	soy	soy	NOUN
aiti-2533	61	16	sauce	sauce	NOUN
aiti-2533	62	1	[	[	X
aiti-2533	62	2	7	7	NUM
aiti-2533	62	3	]	]	PUNCT
aiti-2533	62	4	.	.	PUNCT
aiti-2533	63	1	2.5	2.5	NUM
aiti-2533	63	2	.	.	PUNCT
aiti-2533	64	1	chemical	chemical	ADJ
aiti-2533	64	2	analytical	analytical	ADJ
aiti-2533	64	3	methods	method	NOUN
aiti-2533	64	4	determination	determination	NOUN
aiti-2533	64	5	of	of	ADP
aiti-2533	64	6	total	total	ADJ
aiti-2533	64	7	nitrogen	nitrogen	NOUN
aiti-2533	64	8	:	:	PUNCT
aiti-2533	64	9	total	total	ADJ
aiti-2533	64	10	nitrogen	nitrogen	NOUN
aiti-2533	64	11	was	be	AUX
aiti-2533	64	12	determined	determine	VERB
aiti-2533	64	13	according	accord	VERB
aiti-2533	64	14	to	to	ADP
aiti-2533	64	15	the	the	DET
aiti-2533	64	16	aoac	aoac	ADJ
aiti-2533	64	17	standard	standard	NOUN
aiti-2533	64	18	[	[	X
aiti-2533	64	19	8	8	NUM
aiti-2533	64	20	]	]	PUNCT
aiti-2533	64	21	with	with	ADP
aiti-2533	64	22	a	a	DET
aiti-2533	64	23	little	little	ADJ
aiti-2533	64	24	modification	modification	NOUN
aiti-2533	64	25	.	.	PUNCT
aiti-2533	65	1	three	three	NUM
aiti-2533	65	2	milliliters	milliliter	NOUN
aiti-2533	65	3	of	of	ADP
aiti-2533	65	4	the	the	DET
aiti-2533	65	5	sample	sample	NOUN
aiti-2533	65	6	,	,	PUNCT
aiti-2533	65	7	1	1	NUM
aiti-2533	65	8	g	g	NOUN
aiti-2533	65	9	of	of	ADP
aiti-2533	65	10	catalyst	catalyst	NOUN
aiti-2533	65	11	(	(	PUNCT
aiti-2533	65	12	k2so4	k2so4	NOUN
aiti-2533	65	13	/	/	SYM
aiti-2533	65	14	cuso4.5h2o	cuso4.5h2o	NOUN
aiti-2533	65	15	=	=	SYM
aiti-2533	65	16	10:1	10:1	NUM
aiti-2533	65	17	)	)	PUNCT
aiti-2533	65	18	,	,	PUNCT
aiti-2533	65	19	and	and	CCONJ
aiti-2533	65	20	20	20	NUM
aiti-2533	65	21	ml	ml	NOUN
aiti-2533	65	22	of	of	ADP
aiti-2533	65	23	concentrated	concentrated	ADJ
aiti-2533	65	24	h2so4	h2so4	PROPN
aiti-2533	65	25	were	be	AUX
aiti-2533	65	26	added	add	VERB
aiti-2533	65	27	into	into	ADP
aiti-2533	65	28	a	a	DET
aiti-2533	65	29	digestion	digestion	NOUN
aiti-2533	65	30	tube	tube	NOUN
aiti-2533	65	31	and	and	CCONJ
aiti-2533	65	32	then	then	ADV
aiti-2533	65	33	heated	heat	VERB
aiti-2533	65	34	for	for	ADP
aiti-2533	65	35	6	6	NUM
aiti-2533	65	36	h	h	NOUN
aiti-2533	65	37	at	at	ADP
aiti-2533	65	38	450	450	NUM
aiti-2533	65	39	°	°	NOUN
aiti-2533	65	40	c	c	NOUN
aiti-2533	65	41	for	for	ADP
aiti-2533	65	42	digestion	digestion	NOUN
aiti-2533	65	43	.	.	PUNCT
aiti-2533	66	1	when	when	SCONJ
aiti-2533	66	2	the	the	DET
aiti-2533	66	3	digestion	digestion	NOUN
aiti-2533	66	4	was	be	AUX
aiti-2533	66	5	completed	complete	VERB
aiti-2533	66	6	,	,	PUNCT
aiti-2533	66	7	25	25	NUM
aiti-2533	66	8	ml	ml	NOUN
aiti-2533	66	9	of	of	ADP
aiti-2533	66	10	diluted	diluted	ADJ
aiti-2533	66	11	sample	sample	NOUN
aiti-2533	66	12	was	be	AUX
aiti-2533	66	13	mixed	mix	VERB
aiti-2533	66	14	with	with	ADP
aiti-2533	66	15	25	25	NUM
aiti-2533	66	16	ml	ml	NOUN
aiti-2533	66	17	of	of	ADP
aiti-2533	66	18	30	30	NUM
aiti-2533	66	19	%	%	NOUN
aiti-2533	66	20	naoh	naoh	NOUN
aiti-2533	66	21	and	and	CCONJ
aiti-2533	66	22	subjected	subject	VERB
aiti-2533	66	23	to	to	ADP
aiti-2533	66	24	distillation	distillation	NOUN
aiti-2533	66	25	.	.	PUNCT
aiti-2533	67	1	the	the	DET
aiti-2533	67	2	distillate	distillate	NOUN
aiti-2533	67	3	was	be	AUX
aiti-2533	67	4	absorbed	absorb	VERB
aiti-2533	67	5	with	with	ADP
aiti-2533	67	6	25	25	NUM
aiti-2533	67	7	ml	ml	NOUN
aiti-2533	67	8	of	of	ADP
aiti-2533	67	9	0.1	0.1	NUM
aiti-2533	67	10	n	n	NOUN
aiti-2533	67	11	h2so4	h2so4	PROPN
aiti-2533	67	12	.	.	PUNCT
aiti-2533	68	1	the	the	DET
aiti-2533	68	2	content	content	NOUN
aiti-2533	68	3	of	of	ADP
aiti-2533	68	4	total	total	ADJ
aiti-2533	68	5	nitrogen	nitrogen	NOUN
aiti-2533	68	6	was	be	AUX
aiti-2533	68	7	determined	determine	VERB
aiti-2533	68	8	by	by	ADP
aiti-2533	68	9	back	back	ADV
aiti-2533	68	10	-	-	PUNCT
aiti-2533	68	11	titrating	titrate	VERB
aiti-2533	68	12	h2so4	h2so4	NOUN
aiti-2533	68	13	with	with	ADP
aiti-2533	68	14	0.1	0.1	NUM
aiti-2533	68	15	n	n	PRON
aiti-2533	68	16	naoh	naoh	NOUN
aiti-2533	68	17	.	.	PUNCT
aiti-2533	69	1	determination	determination	NOUN
aiti-2533	69	2	of	of	ADP
aiti-2533	69	3	formal	formal	ADJ
aiti-2533	69	4	nitrogen	nitrogen	NOUN
aiti-2533	69	5	and	and	CCONJ
aiti-2533	69	6	ammonium	ammonium	NOUN
aiti-2533	69	7	nitrogen	nitrogen	NOUN
aiti-2533	69	8	:	:	PUNCT
aiti-2533	69	9	formal	formal	ADJ
aiti-2533	69	10	nitrogen	nitrogen	NOUN
aiti-2533	69	11	and	and	CCONJ
aiti-2533	69	12	ammonium	ammonium	NOUN
aiti-2533	69	13	nitrogen	nitrogen	NOUN
aiti-2533	69	14	were	be	AUX
aiti-2533	69	15	determined	determine	VERB
aiti-2533	69	16	according	accord	VERB
aiti-2533	69	17	to	to	ADP
aiti-2533	69	18	the	the	DET
aiti-2533	69	19	chinese	chinese	ADJ
aiti-2533	69	20	national	national	PROPN
aiti-2533	69	21	standard	standard	NOUN
aiti-2533	70	1	[	[	X
aiti-2533	70	2	9	9	NUM
aiti-2533	70	3	]	]	PUNCT
aiti-2533	70	4	.	.	PUNCT
aiti-2533	71	1	to	to	PART
aiti-2533	71	2	determine	determine	VERB
aiti-2533	71	3	formal	formal	ADJ
aiti-2533	71	4	nitrogen	nitrogen	NOUN
aiti-2533	71	5	,	,	PUNCT
aiti-2533	71	6	diluted	dilute	VERB
aiti-2533	71	7	sample	sample	NOUN
aiti-2533	71	8	and	and	CCONJ
aiti-2533	71	9	formalin	formalin	NOUN
aiti-2533	71	10	solution	solution	NOUN
aiti-2533	71	11	were	be	AUX
aiti-2533	71	12	adjusted	adjust	VERB
aiti-2533	71	13	to	to	ADP
aiti-2533	71	14	ph	ph	PROPN
aiti-2533	71	15	8.1	8.1	NUM
aiti-2533	71	16	,	,	PUNCT
aiti-2533	71	17	then	then	ADV
aiti-2533	71	18	20	20	NUM
aiti-2533	71	19	ml	ml	NOUN
aiti-2533	71	20	of	of	ADP
aiti-2533	71	21	formalin	formalin	NOUN
aiti-2533	71	22	solution	solution	NOUN
aiti-2533	71	23	was	be	AUX
aiti-2533	71	24	mixed	mix	VERB
aiti-2533	71	25	with	with	ADP
aiti-2533	71	26	25	25	NUM
aiti-2533	71	27	ml	ml	NOUN
aiti-2533	71	28	of	of	ADP
aiti-2533	71	29	diluted	dilute	VERB
aiti-2533	71	30	samples	sample	NOUN
aiti-2533	71	31	for	for	ADP
aiti-2533	71	32	3	3	NUM
aiti-2533	71	33	min	min	NOUN
aiti-2533	71	34	,	,	PUNCT
aiti-2533	71	35	and	and	CCONJ
aiti-2533	71	36	titrated	titrate	VERB
aiti-2533	71	37	to	to	ADP
aiti-2533	71	38	ph	ph	PROPN
aiti-2533	71	39	8.1	8.1	NUM
aiti-2533	71	40	with	with	ADP
aiti-2533	71	41	0.01	0.01	NUM
aiti-2533	71	42	n	n	PRON
aiti-2533	71	43	naoh	naoh	NOUN
aiti-2533	71	44	.	.	PUNCT
aiti-2533	72	1	amino	amino	PROPN
aiti-2533	72	2	nitrogen	nitrogen	PROPN
aiti-2533	72	3	was	be	AUX
aiti-2533	72	4	determined	determine	VERB
aiti-2533	72	5	by	by	ADP
aiti-2533	72	6	subtracting	subtract	VERB
aiti-2533	72	7	ammonium	ammonium	NOUN
aiti-2533	72	8	nitrogen	nitrogen	NOUN
aiti-2533	72	9	from	from	ADP
aiti-2533	72	10	formal	formal	ADJ
aiti-2533	72	11	nitrogen	nitrogen	NOUN
aiti-2533	72	12	according	accord	VERB
aiti-2533	72	13	to	to	ADP
aiti-2533	72	14	the	the	DET
aiti-2533	72	15	cns	cns	NOUN
aiti-2533	73	1	[	[	X
aiti-2533	73	2	9	9	NUM
aiti-2533	73	3	]	]	PUNCT
aiti-2533	73	4	.	.	PUNCT
aiti-2533	74	1	determination	determination	NOUN
aiti-2533	74	2	of	of	ADP
aiti-2533	74	3	ph	ph	NOUN
aiti-2533	74	4	:	:	PUNCT
aiti-2533	74	5	the	the	DET
aiti-2533	74	6	ph	ph	ADJ
aiti-2533	74	7	values	value	NOUN
aiti-2533	74	8	of	of	ADP
aiti-2533	74	9	the	the	DET
aiti-2533	74	10	soy	soy	NOUN
aiti-2533	74	11	sauce	sauce	NOUN
aiti-2533	74	12	samples	sample	NOUN
aiti-2533	74	13	were	be	AUX
aiti-2533	74	14	measured	measure	VERB
aiti-2533	74	15	with	with	ADP
aiti-2533	74	16	a	a	DET
aiti-2533	74	17	pb-10	pb-10	DET
aiti-2533	74	18	ph	ph	NOUN
aiti-2533	74	19	meter	meter	NOUN
aiti-2533	74	20	(	(	PUNCT
aiti-2533	74	21	sartorius	sartorius	NOUN
aiti-2533	74	22	,	,	PUNCT
aiti-2533	74	23	göttingen	göttingen	NOUN
aiti-2533	74	24	,	,	PUNCT
aiti-2533	74	25	germany	germany	PROPN
aiti-2533	74	26	)	)	PUNCT
aiti-2533	74	27	.	.	PUNCT
aiti-2533	75	1	determination	determination	NOUN
aiti-2533	75	2	of	of	ADP
aiti-2533	75	3	organic	organic	ADJ
aiti-2533	75	4	acid	acid	NOUN
aiti-2533	75	5	content	content	NOUN
aiti-2533	75	6	:	:	PUNCT
aiti-2533	75	7	organic	organic	ADJ
aiti-2533	75	8	acid	acid	NOUN
aiti-2533	75	9	content	content	NOUN
aiti-2533	75	10	as	as	ADP
aiti-2533	75	11	lactic	lactic	ADJ
aiti-2533	75	12	acid	acid	NOUN
aiti-2533	75	13	was	be	AUX
aiti-2533	75	14	determined	determine	VERB
aiti-2533	75	15	by	by	ADP
aiti-2533	75	16	alkali	alkali	ADJ
aiti-2533	75	17	titration	titration	NOUN
aiti-2533	75	18	.	.	PUNCT
aiti-2533	76	1	to	to	PART
aiti-2533	76	2	determine	determine	VERB
aiti-2533	76	3	total	total	ADJ
aiti-2533	76	4	acidity	acidity	NOUN
aiti-2533	76	5	as	as	ADP
aiti-2533	76	6	lactic	lactic	ADJ
aiti-2533	76	7	acid	acid	NOUN
aiti-2533	76	8	,	,	PUNCT
aiti-2533	76	9	25	25	NUM
aiti-2533	76	10	ml	ml	NOUN
aiti-2533	76	11	of	of	ADP
aiti-2533	76	12	properly	properly	ADV
aiti-2533	76	13	diluted	dilute	VERB
aiti-2533	76	14	sample	sample	NOUN
aiti-2533	76	15	was	be	AUX
aiti-2533	76	16	titrated	titrate	VERB
aiti-2533	76	17	with	with	ADP
aiti-2533	76	18	0.1	0.1	NUM
aiti-2533	76	19	n	n	PRON
aiti-2533	76	20	naoh	naoh	NOUN
aiti-2533	76	21	to	to	ADP
aiti-2533	76	22	ph	ph	VERB
aiti-2533	76	23	8.1	8.1	NUM
aiti-2533	76	24	.	.	PUNCT
aiti-2533	77	1	determination	determination	NOUN
aiti-2533	77	2	of	of	ADP
aiti-2533	77	3	reducing	reduce	VERB
aiti-2533	77	4	sugar	sugar	NOUN
aiti-2533	77	5	:	:	PUNCT
aiti-2533	77	6	the	the	DET
aiti-2533	77	7	reducing	reduce	VERB
aiti-2533	77	8	sugar	sugar	NOUN
aiti-2533	77	9	(	(	PUNCT
aiti-2533	77	10	rs	rs	NOUN
aiti-2533	77	11	)	)	PUNCT
aiti-2533	77	12	in	in	ADP
aiti-2533	77	13	the	the	DET
aiti-2533	77	14	samples	sample	NOUN
aiti-2533	77	15	was	be	AUX
aiti-2533	77	16	determined	determine	VERB
aiti-2533	77	17	by	by	ADP
aiti-2533	77	18	the	the	DET
aiti-2533	77	19	3,5	3,5	NUM
aiti-2533	77	20	-	-	PUNCT
aiti-2533	77	21	dinitrosalicylic	dinitrosalicylic	ADJ
aiti-2533	77	22	acid	acid	NOUN
aiti-2533	77	23	(	(	PUNCT
aiti-2533	77	24	dns	dns	NOUN
aiti-2533	77	25	)	)	PUNCT
aiti-2533	77	26	method	method	NOUN
aiti-2533	77	27	[	[	X
aiti-2533	77	28	10	10	NUM
aiti-2533	77	29	]	]	PUNCT
aiti-2533	77	30	with	with	ADP
aiti-2533	77	31	a	a	DET
aiti-2533	77	32	little	little	ADJ
aiti-2533	77	33	modification	modification	NOUN
aiti-2533	77	34	.	.	PUNCT
aiti-2533	78	1	dns	dns	NOUN
aiti-2533	78	2	reagent	reagent	NOUN
aiti-2533	78	3	,	,	PUNCT
aiti-2533	78	4	which	which	PRON
aiti-2533	78	5	contained	contain	VERB
aiti-2533	78	6	(	(	PUNCT
aiti-2533	78	7	w	w	NOUN
aiti-2533	78	8	/	/	SYM
aiti-2533	78	9	v	v	NOUN
aiti-2533	78	10	)	)	PUNCT
aiti-2533	78	11	1	1	NUM
aiti-2533	78	12	%	%	NOUN
aiti-2533	78	13	dns	dns	NOUN
aiti-2533	78	14	,	,	PUNCT
aiti-2533	78	15	2	2	NUM
aiti-2533	78	16	%	%	NOUN
aiti-2533	78	17	naoh	naoh	NOUN
aiti-2533	78	18	and	and	CCONJ
aiti-2533	78	19	30	30	NUM
aiti-2533	78	20	%	%	NOUN
aiti-2533	78	21	sodium	sodium	NOUN
aiti-2533	78	22	potassium	potassium	NOUN
aiti-2533	78	23	tartrate	tartrate	NOUN
aiti-2533	78	24	,	,	PUNCT
aiti-2533	78	25	was	be	AUX
aiti-2533	78	26	prepared	prepare	VERB
aiti-2533	78	27	by	by	ADP
aiti-2533	78	28	dissolving	dissolve	VERB
aiti-2533	78	29	each	each	DET
aiti-2533	78	30	component	component	NOUN
aiti-2533	78	31	in	in	ADP
aiti-2533	78	32	distilled	distil	VERB
aiti-2533	78	33	water	water	NOUN
aiti-2533	78	34	.	.	PUNCT
aiti-2533	79	1	one	one	NUM
aiti-2533	79	2	milliliter	milliliter	NOUN
aiti-2533	79	3	of	of	ADP
aiti-2533	79	4	the	the	DET
aiti-2533	79	5	sample	sample	NOUN
aiti-2533	79	6	diluents	diluent	NOUN
aiti-2533	79	7	were	be	AUX
aiti-2533	79	8	mixed	mix	VERB
aiti-2533	79	9	with	with	ADP
aiti-2533	79	10	1	1	NUM
aiti-2533	79	11	ml	ml	NOUN
aiti-2533	79	12	of	of	ADP
aiti-2533	79	13	dns	dns	NOUN
aiti-2533	79	14	reagent	reagent	NOUN
aiti-2533	79	15	and	and	CCONJ
aiti-2533	79	16	then	then	ADV
aiti-2533	79	17	kept	keep	VERB
aiti-2533	79	18	in	in	ADP
aiti-2533	79	19	a	a	DET
aiti-2533	79	20	boiling	boil	VERB
aiti-2533	79	21	water	water	NOUN
aiti-2533	79	22	bath	bath	NOUN
aiti-2533	79	23	for	for	SCONJ
aiti-2533	79	24	5	5	NUM
aiti-2533	79	25	min	min	NOUN
aiti-2533	79	26	to	to	PART
aiti-2533	79	27	colorize	colorize	VERB
aiti-2533	79	28	.	.	PUNCT
aiti-2533	80	1	after	after	ADP
aiti-2533	80	2	cooling	cool	VERB
aiti-2533	80	3	with	with	ADP
aiti-2533	80	4	cold	cold	ADJ
aiti-2533	80	5	water	water	NOUN
aiti-2533	80	6	,	,	PUNCT
aiti-2533	80	7	5	5	NUM
aiti-2533	80	8	ml	ml	NOUN
aiti-2533	80	9	of	of	ADP
aiti-2533	80	10	distilled	distil	VERB
aiti-2533	80	11	water	water	NOUN
aiti-2533	80	12	was	be	AUX
aiti-2533	80	13	added	add	VERB
aiti-2533	80	14	and	and	CCONJ
aiti-2533	80	15	the	the	DET
aiti-2533	80	16	od540	od540	PROPN
aiti-2533	80	17	nm	nm	PROPN
aiti-2533	80	18	was	be	AUX
aiti-2533	80	19	measured	measure	VERB
aiti-2533	80	20	by	by	ADP
aiti-2533	80	21	using	use	VERB
aiti-2533	80	22	distilled	distil	VERB
aiti-2533	80	23	water	water	NOUN
aiti-2533	80	24	as	as	ADP
aiti-2533	80	25	a	a	DET
aiti-2533	80	26	blank	blank	ADJ
aiti-2533	80	27	control	control	NOUN
aiti-2533	80	28	.	.	PUNCT
aiti-2533	81	1	the	the	DET
aiti-2533	81	2	standard	standard	ADJ
aiti-2533	81	3	glucose	glucose	NOUN
aiti-2533	81	4	solutions	solution	NOUN
aiti-2533	81	5	were	be	AUX
aiti-2533	81	6	used	use	VERB
aiti-2533	81	7	to	to	PART
aiti-2533	81	8	make	make	VERB
aiti-2533	81	9	a	a	DET
aiti-2533	81	10	calibrated	calibrate	VERB
aiti-2533	81	11	curve	curve	NOUN
aiti-2533	81	12	for	for	ADP
aiti-2533	81	13	quantitative	quantitative	ADJ
aiti-2533	81	14	analysis	analysis	NOUN
aiti-2533	81	15	.	.	PUNCT
aiti-2533	82	1	determination	determination	NOUN
aiti-2533	82	2	of	of	ADP
aiti-2533	82	3	browning	browning	NOUN
aiti-2533	82	4	:	:	PUNCT
aiti-2533	82	5	the	the	DET
aiti-2533	82	6	level	level	NOUN
aiti-2533	82	7	of	of	ADP
aiti-2533	82	8	browning	browning	NOUN
aiti-2533	82	9	was	be	AUX
aiti-2533	82	10	determined	determine	VERB
aiti-2533	82	11	using	use	VERB
aiti-2533	82	12	the	the	DET
aiti-2533	82	13	method	method	NOUN
aiti-2533	82	14	of	of	ADP
aiti-2533	82	15	reference	reference	NOUN
aiti-2533	82	16	[	[	X
aiti-2533	82	17	11	11	NUM
aiti-2533	82	18	]	]	PUNCT
aiti-2533	82	19	.	.	PUNCT
aiti-2533	83	1	the	the	DET
aiti-2533	83	2	absorbance	absorbance	NOUN
aiti-2533	83	3	of	of	ADP
aiti-2533	83	4	moromi	moromi	NOUN
aiti-2533	83	5	samples	sample	NOUN
aiti-2533	83	6	was	be	AUX
aiti-2533	83	7	measured	measure	VERB
aiti-2533	83	8	at	at	ADP
aiti-2533	83	9	od555	od555	PROPN
aiti-2533	83	10	nm	nm	PROPN
aiti-2533	83	11	.	.	PUNCT
aiti-2533	84	1	determination	determination	NOUN
aiti-2533	84	2	of	of	ADP
aiti-2533	84	3	sodium	sodium	NOUN
aiti-2533	84	4	chloride	chloride	NOUN
aiti-2533	84	5	concentration	concentration	NOUN
aiti-2533	84	6	:	:	PUNCT
aiti-2533	84	7	sodium	sodium	NOUN
aiti-2533	84	8	chloride	chloride	NOUN
aiti-2533	84	9	content	content	NOUN
aiti-2533	84	10	was	be	AUX
aiti-2533	84	11	determined	determine	VERB
aiti-2533	84	12	by	by	ADP
aiti-2533	84	13	volumetric	volumetric	ADJ
aiti-2533	84	14	titration	titration	NOUN
aiti-2533	84	15	with	with	ADP
aiti-2533	84	16	agno3	agno3	PROPN
aiti-2533	84	17	using	use	VERB
aiti-2533	84	18	the	the	DET
aiti-2533	84	19	mohr	mohr	PROPN
aiti-2533	84	20	’s	’s	PART
aiti-2533	84	21	method	method	NOUN
aiti-2533	84	22	(	(	PUNCT
aiti-2533	84	23	hamilton	hamilton	PROPN
aiti-2533	84	24	&	&	CCONJ
aiti-2533	84	25	simpson	simpson	PROPN
aiti-2533	84	26	,	,	PUNCT
aiti-2533	84	27	1964	1964	NUM
aiti-2533	84	28	)	)	PUNCT
aiti-2533	84	29	.	.	PUNCT
aiti-2533	85	1	a	a	DET
aiti-2533	85	2	1	1	NUM
aiti-2533	85	3	ml	ml	NOUN
aiti-2533	85	4	of	of	ADP
aiti-2533	85	5	0.25	0.25	NUM
aiti-2533	85	6	m	m	NOUN
aiti-2533	85	7	k2cro4	k2cro4	PROPN
aiti-2533	85	8	was	be	AUX
aiti-2533	85	9	added	add	VERB
aiti-2533	85	10	into	into	ADP
aiti-2533	85	11	250	250	NUM
aiti-2533	85	12	ml	ml	ADP
aiti-2533	85	13	flask	flask	NOUN
aiti-2533	85	14	containing	contain	VERB
aiti-2533	85	15	10	10	NUM
aiti-2533	85	16	ml	ml	NOUN
aiti-2533	85	17	of	of	ADP
aiti-2533	85	18	properly	properly	ADV
aiti-2533	85	19	diluted	dilute	VERB
aiti-2533	85	20	sample	sample	NOUN
aiti-2533	85	21	,	,	PUNCT
aiti-2533	85	22	then	then	ADV
aiti-2533	85	23	titrated	titrate	VERB
aiti-2533	85	24	with	with	ADP
aiti-2533	85	25	0.01	0.01	NUM
aiti-2533	85	26	n	n	NOUN
aiti-2533	85	27	agno3	agno3	NOUN
aiti-2533	85	28	until	until	ADP
aiti-2533	85	29	the	the	DET
aiti-2533	85	30	appearance	appearance	NOUN
aiti-2533	85	31	of	of	ADP
aiti-2533	85	32	brownish	brownish	ADJ
aiti-2533	85	33	color	color	NOUN
aiti-2533	85	34	.	.	PUNCT
aiti-2533	86	1	the	the	DET
aiti-2533	86	2	standard	standard	ADJ
aiti-2533	86	3	curve	curve	NOUN
aiti-2533	86	4	of	of	ADP
aiti-2533	86	5	nacl	nacl	NOUN
aiti-2533	86	6	was	be	AUX
aiti-2533	86	7	prepared	prepare	VERB
aiti-2533	86	8	with	with	ADP
aiti-2533	86	9	10–25	10–25	NUM
aiti-2533	86	10	%	%	NOUN
aiti-2533	86	11	(	(	PUNCT
aiti-2533	86	12	w	w	NOUN
aiti-2533	86	13	/	/	SYM
aiti-2533	86	14	v	v	NOUN
aiti-2533	86	15	)	)	PUNCT
aiti-2533	86	16	of	of	ADP
aiti-2533	86	17	nacl	nacl	ADJ
aiti-2533	86	18	solutions	solution	NOUN
aiti-2533	86	19	.	.	PUNCT
aiti-2533	87	1	2.6	2.6	NUM
aiti-2533	87	2	.	.	PUNCT
aiti-2533	87	3	sensory	sensory	ADJ
aiti-2533	87	4	evaluation	evaluation	NOUN
aiti-2533	87	5	there	there	PRON
aiti-2533	87	6	was	be	VERB
aiti-2533	87	7	a	a	DET
aiti-2533	87	8	total	total	NOUN
aiti-2533	87	9	of	of	ADP
aiti-2533	87	10	4	4	NUM
aiti-2533	87	11	different	different	ADJ
aiti-2533	87	12	soy	soy	NOUN
aiti-2533	87	13	sauces	sauce	NOUN
aiti-2533	87	14	under	under	ADP
aiti-2533	87	15	sensory	sensory	ADJ
aiti-2533	87	16	evaluation	evaluation	NOUN
aiti-2533	87	17	.	.	PUNCT
aiti-2533	88	1	the	the	DET
aiti-2533	88	2	moromi	moromi	NOUN
aiti-2533	88	3	samples	sample	VERB
aiti-2533	88	4	from	from	ADP
aiti-2533	88	5	temperature	temperature	NOUN
aiti-2533	88	6	-	-	PUNCT
aiti-2533	88	7	controlled	control	VERB
aiti-2533	88	8	brewing	brewing	NOUN
aiti-2533	88	9	mash	mash	NOUN
aiti-2533	88	10	(	(	PUNCT
aiti-2533	88	11	tcm	tcm	PROPN
aiti-2533	88	12	)	)	PUNCT
aiti-2533	88	13	and	and	CCONJ
aiti-2533	88	14	traditional	traditional	ADJ
aiti-2533	88	15	brewing	brewing	NOUN
aiti-2533	88	16	mash	mash	NOUN
aiti-2533	88	17	(	(	PUNCT
aiti-2533	88	18	tbm	tbm	NOUN
aiti-2533	88	19	)	)	PUNCT
aiti-2533	88	20	fermented	ferment	VERB
aiti-2533	88	21	for	for	ADP
aiti-2533	88	22	3	3	NUM
aiti-2533	88	23	months	month	NOUN
aiti-2533	88	24	were	be	AUX
aiti-2533	88	25	pressed	press	VERB
aiti-2533	88	26	,	,	PUNCT
aiti-2533	88	27	and	and	CCONJ
aiti-2533	88	28	then	then	ADV
aiti-2533	88	29	cooked	cook	VERB
aiti-2533	88	30	with	with	ADP
aiti-2533	88	31	sugar	sugar	NOUN
aiti-2533	88	32	(	(	PUNCT
aiti-2533	88	33	sauce	sauce	NOUN
aiti-2533	88	34	moromi	moromi	NOUN
aiti-2533	88	35	:	:	PUNCT
aiti-2533	88	36	sugar	sugar	NOUN
aiti-2533	88	37	=	=	NOUN
aiti-2533	88	38	100	100	NUM
aiti-2533	88	39	g	g	NOUN
aiti-2533	88	40	:	:	PUNCT
aiti-2533	88	41	10	10	NUM
aiti-2533	88	42	g	g	NOUN
aiti-2533	88	43	)	)	PUNCT
aiti-2533	88	44	and	and	CCONJ
aiti-2533	88	45	water	water	NOUN
aiti-2533	88	46	(	(	PUNCT
aiti-2533	88	47	sauce	sauce	NOUN
aiti-2533	88	48	moromi	moromi	NOUN
aiti-2533	88	49	:	:	PUNCT
aiti-2533	88	50	water	water	NOUN
aiti-2533	88	51	=	=	NOUN
aiti-2533	88	52	100	100	NUM
aiti-2533	88	53	g	g	NOUN
aiti-2533	88	54	:	:	PUNCT
aiti-2533	88	55	40	40	NUM
aiti-2533	88	56	g	g	NOUN
aiti-2533	88	57	)	)	PUNCT
aiti-2533	88	58	till	till	SCONJ
aiti-2533	88	59	the	the	DET
aiti-2533	88	60	added	add	VERB
aiti-2533	88	61	water	water	NOUN
aiti-2533	88	62	evaporated	evaporate	VERB
aiti-2533	88	63	out	out	ADP
aiti-2533	88	64	.	.	PUNCT
aiti-2533	89	1	after	after	ADP
aiti-2533	89	2	cooling	cool	VERB
aiti-2533	89	3	down	down	ADP
aiti-2533	89	4	the	the	DET
aiti-2533	89	5	mixture	mixture	NOUN
aiti-2533	89	6	,	,	PUNCT
aiti-2533	89	7	ethanol	ethanol	NOUN
aiti-2533	89	8	(	(	PUNCT
aiti-2533	89	9	sauce	sauce	NOUN
aiti-2533	89	10	moromi	moromi	NOUN
aiti-2533	89	11	:	:	PUNCT
aiti-2533	89	12	ethanol	ethanol	NOUN
aiti-2533	89	13	=	=	NOUN
aiti-2533	89	14	100	100	NUM
aiti-2533	89	15	g	g	NOUN
aiti-2533	89	16	:	:	PUNCT
aiti-2533	89	17	1	1	NUM
aiti-2533	89	18	g	g	NOUN
aiti-2533	89	19	)	)	PUNCT
aiti-2533	89	20	was	be	AUX
aiti-2533	89	21	added	add	VERB
aiti-2533	89	22	,	,	PUNCT
aiti-2533	89	23	filtered	filter	VERB
aiti-2533	89	24	with	with	ADP
aiti-2533	89	25	cheese	cheese	NOUN
aiti-2533	89	26	cloth	cloth	NOUN
aiti-2533	89	27	and	and	CCONJ
aiti-2533	89	28	clarified	clarify	VERB
aiti-2533	89	29	the	the	DET
aiti-2533	89	30	advances	advance	NOUN
aiti-2533	89	31	in	in	ADP
aiti-2533	89	32	technology	technology	NOUN
aiti-2533	89	33	innovation	innovation	NOUN
aiti-2533	89	34	,	,	PUNCT
aiti-2533	89	35	vol	vol	NOUN
aiti-2533	89	36	.	.	PROPN
aiti-2533	90	1	4	4	NUM
aiti-2533	90	2	,	,	PUNCT
aiti-2533	90	3	no	no	INTJ
aiti-2533	90	4	.	.	NOUN
aiti-2533	90	5	1	1	NUM
aiti-2533	90	6	,	,	PUNCT
aiti-2533	90	7	2019	2019	NUM
aiti-2533	90	8	,	,	PUNCT
aiti-2533	90	9	pp	pp	ADJ
aiti-2533	90	10	.	.	PUNCT
aiti-2533	91	1	11	11	NUM
aiti-2533	91	2	20	20	NUM
aiti-2533	91	3	14	14	NUM
aiti-2533	91	4	mixture	mixture	NOUN
aiti-2533	91	5	additionally	additionally	ADV
aiti-2533	91	6	by	by	ADP
aiti-2533	91	7	sedimentation	sedimentation	NOUN
aiti-2533	91	8	.	.	PUNCT
aiti-2533	92	1	after	after	ADP
aiti-2533	92	2	bottling	bottle	VERB
aiti-2533	92	3	,	,	PUNCT
aiti-2533	92	4	the	the	DET
aiti-2533	92	5	soy	soy	NOUN
aiti-2533	92	6	sauces	sauce	NOUN
aiti-2533	92	7	were	be	AUX
aiti-2533	92	8	autoclaved	autoclave	VERB
aiti-2533	92	9	at	at	ADP
aiti-2533	92	10	85	85	NUM
aiti-2533	92	11	°	°	ADP
aiti-2533	92	12	c	c	NOUN
aiti-2533	92	13	for	for	ADP
aiti-2533	92	14	30	30	NUM
aiti-2533	92	15	min	min	NOUN
aiti-2533	92	16	.	.	PUNCT
aiti-2533	93	1	these	these	DET
aiti-2533	93	2	soy	soy	NOUN
aiti-2533	93	3	sauces	sauce	NOUN
aiti-2533	93	4	were	be	AUX
aiti-2533	93	5	labeled	label	VERB
aiti-2533	93	6	as	as	ADP
aiti-2533	93	7	samples	sample	NOUN
aiti-2533	93	8	of	of	ADP
aiti-2533	93	9	tcm-3	tcm-3	NUM
aiti-2533	93	10	and	and	CCONJ
aiti-2533	93	11	tbm-3	tbm-3	NUM
aiti-2533	93	12	.	.	PUNCT
aiti-2533	94	1	a	a	DET
aiti-2533	94	2	soy	soy	NOUN
aiti-2533	94	3	sauce	sauce	NOUN
aiti-2533	94	4	made	make	VERB
aiti-2533	94	5	from	from	ADP
aiti-2533	94	6	tcm	tcm	PROPN
aiti-2533	94	7	without	without	ADP
aiti-2533	94	8	the	the	DET
aiti-2533	94	9	addition	addition	NOUN
aiti-2533	94	10	of	of	ADP
aiti-2533	94	11	sugar	sugar	NOUN
aiti-2533	94	12	during	during	ADP
aiti-2533	94	13	cooking	cooking	NOUN
aiti-2533	94	14	and	and	CCONJ
aiti-2533	94	15	without	without	ADP
aiti-2533	94	16	the	the	DET
aiti-2533	94	17	addition	addition	NOUN
aiti-2533	94	18	of	of	ADP
aiti-2533	94	19	ethanol	ethanol	NOUN
aiti-2533	94	20	was	be	AUX
aiti-2533	94	21	labeled	label	VERB
aiti-2533	94	22	“	"	PUNCT
aiti-2533	94	23	tcm-3	tcm-3	NUM
aiti-2533	94	24	-	-	PUNCT
aiti-2533	94	25	raw	raw	ADJ
aiti-2533	94	26	”	"	PUNCT
aiti-2533	94	27	as	as	ADP
aiti-2533	94	28	a	a	DET
aiti-2533	94	29	raw	raw	ADJ
aiti-2533	94	30	soy	soy	NOUN
aiti-2533	94	31	sauce	sauce	NOUN
aiti-2533	94	32	.	.	PUNCT
aiti-2533	95	1	finally	finally	ADV
aiti-2533	95	2	,	,	PUNCT
aiti-2533	95	3	a	a	DET
aiti-2533	95	4	commercial	commercial	ADJ
aiti-2533	95	5	soy	soy	NOUN
aiti-2533	95	6	sauce	sauce	NOUN
aiti-2533	95	7	was	be	AUX
aiti-2533	95	8	served	serve	VERB
aiti-2533	95	9	as	as	ADP
aiti-2533	95	10	a	a	DET
aiti-2533	95	11	standard	standard	ADJ
aiti-2533	95	12	soy	soy	NOUN
aiti-2533	95	13	sauce	sauce	NOUN
aiti-2533	95	14	which	which	PRON
aiti-2533	95	15	was	be	AUX
aiti-2533	95	16	selected	select	VERB
aiti-2533	95	17	from	from	ADP
aiti-2533	95	18	a	a	DET
aiti-2533	95	19	very	very	ADV
aiti-2533	95	20	popular	popular	ADJ
aiti-2533	95	21	brand	brand	NOUN
aiti-2533	95	22	in	in	ADP
aiti-2533	95	23	taiwan	taiwan	PROPN
aiti-2533	95	24	.	.	PUNCT
aiti-2533	96	1	the	the	DET
aiti-2533	96	2	color	color	NOUN
aiti-2533	96	3	,	,	PUNCT
aiti-2533	96	4	flavor	flavor	NOUN
aiti-2533	96	5	,	,	PUNCT
aiti-2533	96	6	taste	taste	NOUN
aiti-2533	96	7	,	,	PUNCT
aiti-2533	96	8	savor	savor	NOUN
aiti-2533	96	9	and	and	CCONJ
aiti-2533	96	10	overall	overall	ADJ
aiti-2533	96	11	palatability	palatability	NOUN
aiti-2533	96	12	of	of	ADP
aiti-2533	96	13	soy	soy	NOUN
aiti-2533	96	14	sauce	sauce	NOUN
aiti-2533	96	15	samples	sample	NOUN
aiti-2533	96	16	was	be	AUX
aiti-2533	96	17	evaluated	evaluate	VERB
aiti-2533	96	18	by	by	ADP
aiti-2533	96	19	a	a	DET
aiti-2533	96	20	panel	panel	NOUN
aiti-2533	96	21	of	of	ADP
aiti-2533	96	22	60	60	NUM
aiti-2533	96	23	untrained	untrained	ADJ
aiti-2533	96	24	volunteers	volunteer	NOUN
aiti-2533	96	25	.	.	PUNCT
aiti-2533	97	1	soy	soy	NOUN
aiti-2533	97	2	sauce	sauce	NOUN
aiti-2533	97	3	samples	sample	NOUN
aiti-2533	97	4	(	(	PUNCT
aiti-2533	97	5	10	10	NUM
aiti-2533	97	6	ml	ml	NOUN
aiti-2533	97	7	)	)	PUNCT
aiti-2533	97	8	were	be	AUX
aiti-2533	97	9	prepared	prepare	VERB
aiti-2533	97	10	in	in	ADP
aiti-2533	97	11	small	small	ADJ
aiti-2533	97	12	white	white	ADJ
aiti-2533	97	13	plastic	plastic	NOUN
aiti-2533	97	14	discs	disc	NOUN
aiti-2533	97	15	bearing	bear	VERB
aiti-2533	97	16	3	3	NUM
aiti-2533	97	17	-	-	PUNCT
aiti-2533	97	18	digit	digit	NOUN
aiti-2533	97	19	random	random	ADJ
aiti-2533	97	20	numbers	number	NOUN
aiti-2533	97	21	and	and	CCONJ
aiti-2533	97	22	presented	present	VERB
aiti-2533	97	23	them	they	PRON
aiti-2533	97	24	to	to	ADP
aiti-2533	97	25	the	the	DET
aiti-2533	97	26	panelists	panelist	NOUN
aiti-2533	97	27	in	in	ADP
aiti-2533	97	28	random	random	ADJ
aiti-2533	97	29	order	order	NOUN
aiti-2533	97	30	.	.	PUNCT
aiti-2533	98	1	the	the	DET
aiti-2533	98	2	program	program	NOUN
aiti-2533	98	3	started	start	VERB
aiti-2533	98	4	with	with	ADP
aiti-2533	98	5	observation	observation	NOUN
aiti-2533	98	6	of	of	ADP
aiti-2533	98	7	the	the	DET
aiti-2533	98	8	color	color	NOUN
aiti-2533	98	9	,	,	PUNCT
aiti-2533	98	10	smell	smell	NOUN
aiti-2533	98	11	of	of	ADP
aiti-2533	98	12	the	the	DET
aiti-2533	98	13	flavor	flavor	NOUN
aiti-2533	98	14	and	and	CCONJ
aiti-2533	98	15	taste	taste	NOUN
aiti-2533	98	16	of	of	ADP
aiti-2533	98	17	the	the	DET
aiti-2533	98	18	relish	relish	NOUN
aiti-2533	98	19	by	by	ADP
aiti-2533	98	20	eating	eat	VERB
aiti-2533	98	21	some	some	DET
aiti-2533	98	22	cool	cool	ADJ
aiti-2533	98	23	noodle	noodle	NOUN
aiti-2533	98	24	with	with	ADP
aiti-2533	98	25	the	the	DET
aiti-2533	98	26	samples	sample	NOUN
aiti-2533	98	27	then	then	ADV
aiti-2533	98	28	scored	score	VERB
aiti-2533	98	29	their	their	PRON
aiti-2533	98	30	preferences	preference	NOUN
aiti-2533	98	31	based	base	VERB
aiti-2533	98	32	on	on	ADP
aiti-2533	98	33	9	9	NUM
aiti-2533	98	34	-	-	PUNCT
aiti-2533	98	35	point	point	NOUN
aiti-2533	98	36	hedonic	hedonic	ADJ
aiti-2533	98	37	scale	scale	NOUN
aiti-2533	98	38	.	.	PUNCT
aiti-2533	99	1	2.7	2.7	NUM
aiti-2533	99	2	.	.	PUNCT
aiti-2533	100	1	statistical	statistical	ADJ
aiti-2533	100	2	analysis	analysis	NOUN
aiti-2533	100	3	the	the	DET
aiti-2533	100	4	data	datum	NOUN
aiti-2533	100	5	were	be	AUX
aiti-2533	100	6	analyzed	analyze	VERB
aiti-2533	100	7	by	by	ADP
aiti-2533	100	8	analysis	analysis	NOUN
aiti-2533	100	9	of	of	ADP
aiti-2533	100	10	variance	variance	NOUN
aiti-2533	100	11	(	(	PUNCT
aiti-2533	100	12	anova	anova	PROPN
aiti-2533	100	13	)	)	PUNCT
aiti-2533	100	14	,	,	PUNCT
aiti-2533	100	15	and	and	CCONJ
aiti-2533	100	16	significant	significant	ADJ
aiti-2533	100	17	differences	difference	NOUN
aiti-2533	100	18	in	in	ADP
aiti-2533	100	19	mean	mean	ADJ
aiti-2533	100	20	values	value	NOUN
aiti-2533	100	21	among	among	ADP
aiti-2533	100	22	data	datum	NOUN
aiti-2533	100	23	were	be	AUX
aiti-2533	100	24	determined	determine	VERB
aiti-2533	100	25	at	at	ADP
aiti-2533	100	26	p	p	X
aiti-2533	100	27	<	<	X
aiti-2533	100	28	0.05	0.05	NUM
aiti-2533	100	29	by	by	ADP
aiti-2533	100	30	duncan	duncan	PROPN
aiti-2533	100	31	’s	’s	PART
aiti-2533	100	32	multiple	multiple	ADJ
aiti-2533	100	33	-	-	PUNCT
aiti-2533	100	34	range	range	NOUN
aiti-2533	100	35	tests	test	NOUN
aiti-2533	100	36	using	use	VERB
aiti-2533	100	37	spss	spss	PROPN
aiti-2533	100	38	20	20	NUM
aiti-2533	100	39	(	(	PUNCT
aiti-2533	100	40	spss	spss	PROPN
aiti-2533	100	41	inc	inc	PROPN
aiti-2533	100	42	.	.	PROPN
aiti-2533	100	43	,	,	PUNCT
aiti-2533	100	44	chicago	chicago	PROPN
aiti-2533	100	45	,	,	PUNCT
aiti-2533	100	46	il	il	PROPN
aiti-2533	100	47	)	)	PUNCT
aiti-2533	100	48	.	.	PUNCT
aiti-2533	101	1	3	3	X
aiti-2533	101	2	.	.	NOUN
aiti-2533	101	3	results	result	NOUN
aiti-2533	101	4	and	and	CCONJ
aiti-2533	101	5	discussion	discussion	NOUN
aiti-2533	101	6	3.1	3.1	NUM
aiti-2533	101	7	.	.	PUNCT
aiti-2533	102	1	the	the	DET
aiti-2533	102	2	changes	change	NOUN
aiti-2533	102	3	of	of	ADP
aiti-2533	102	4	microbe	microbe	ADJ
aiti-2533	102	5	counts	count	NOUN
aiti-2533	102	6	in	in	ADP
aiti-2533	102	7	the	the	DET
aiti-2533	102	8	mash	mash	NOUN
aiti-2533	102	9	during	during	ADP
aiti-2533	102	10	moromi	moromi	NOUN
aiti-2533	102	11	fermentation	fermentation	NOUN
aiti-2533	102	12	(	(	PUNCT
aiti-2533	102	13	a	a	X
aiti-2533	102	14	)	)	PUNCT
aiti-2533	102	15	viable	viable	ADJ
aiti-2533	102	16	bacteria	bacteria	NOUN
aiti-2533	102	17	(	(	PUNCT
aiti-2533	102	18	b	b	NOUN
aiti-2533	102	19	)	)	PUNCT
aiti-2533	102	20	yeast	yeast	NOUN
aiti-2533	102	21	(	(	PUNCT
aiti-2533	102	22	c	c	NOUN
aiti-2533	102	23	)	)	PUNCT
aiti-2533	102	24	lactic	lactic	ADJ
aiti-2533	102	25	acid	acid	NOUN
aiti-2533	102	26	bacteria	bacteria	NOUN
aiti-2533	102	27	fig	fig	NOUN
aiti-2533	102	28	.	.	PUNCT
aiti-2533	103	1	2	2	NUM
aiti-2533	103	2	changes	change	NOUN
aiti-2533	103	3	in	in	ADP
aiti-2533	103	4	total	total	ADJ
aiti-2533	103	5	(	(	PUNCT
aiti-2533	103	6	a	a	NOUN
aiti-2533	103	7	)	)	PUNCT
aiti-2533	103	8	,	,	PUNCT
aiti-2533	103	9	(	(	PUNCT
aiti-2533	103	10	b	b	NOUN
aiti-2533	103	11	)	)	PUNCT
aiti-2533	103	12	,	,	PUNCT
aiti-2533	103	13	and	and	CCONJ
aiti-2533	103	14	(	(	PUNCT
aiti-2533	103	15	c	c	NOUN
aiti-2533	103	16	)	)	PUNCT
aiti-2533	103	17	of	of	ADP
aiti-2533	103	18	traditional	traditional	ADJ
aiti-2533	103	19	brewing	brewing	NOUN
aiti-2533	103	20	mash	mash	NOUN
aiti-2533	103	21	(	(	PUNCT
aiti-2533	103	22	tbm	tbm	NOUN
aiti-2533	103	23	)	)	PUNCT
aiti-2533	103	24	and	and	CCONJ
aiti-2533	103	25	temperature	temperature	NOUN
aiti-2533	103	26	control	control	NOUN
aiti-2533	103	27	brewing	brewing	NOUN
aiti-2533	103	28	mash	mash	NOUN
aiti-2533	103	29	(	(	PUNCT
aiti-2533	103	30	tcm	tcm	PROPN
aiti-2533	103	31	)	)	PUNCT
aiti-2533	103	32	during	during	ADP
aiti-2533	103	33	moromi	moromi	NOUN
aiti-2533	103	34	fermentation	fermentation	NOUN
aiti-2533	103	35	.	.	PUNCT
aiti-2533	104	1	○	○	ADJ
aiti-2533	104	2	:	:	PUNCT
aiti-2533	104	3	tbm	tbm	NOUN
aiti-2533	104	4	;	;	PUNCT
aiti-2533	104	5	●	●	PROPN
aiti-2533	104	6	:	:	PUNCT
aiti-2533	104	7	tcm	tcm	PROPN
aiti-2533	104	8	.	.	PUNCT
aiti-2533	105	1	data	datum	NOUN
aiti-2533	105	2	are	be	AUX
aiti-2533	105	3	presented	present	VERB
aiti-2533	105	4	as	as	ADP
aiti-2533	105	5	mean±standard	mean±standard	NOUN
aiti-2533	105	6	deviation	deviation	NOUN
aiti-2533	105	7	(	(	PUNCT
aiti-2533	105	8	n=3	n=3	NOUN
aiti-2533	105	9	)	)	PUNCT
aiti-2533	105	10	.	.	PUNCT
aiti-2533	106	1	*	*	PUNCT
aiti-2533	106	2	,	,	PUNCT
aiti-2533	106	3	*	*	PUNCT
aiti-2533	106	4	*	*	PUNCT
aiti-2533	106	5	a	a	DET
aiti-2533	106	6	significant	significant	ADJ
aiti-2533	106	7	difference	difference	NOUN
aiti-2533	106	8	between	between	ADP
aiti-2533	106	9	tbm	tbm	PROPN
aiti-2533	106	10	and	and	CCONJ
aiti-2533	106	11	tcm	tcm	PROPN
aiti-2533	106	12	at	at	ADP
aiti-2533	106	13	the	the	DET
aiti-2533	106	14	level	level	NOUN
aiti-2533	106	15	of	of	ADP
aiti-2533	106	16	p<0.05	p<0.05	NOUN
aiti-2533	106	17	and	and	CCONJ
aiti-2533	106	18	p<0.01	p<0.01	PROPN
aiti-2533	106	19	,	,	PUNCT
aiti-2533	106	20	respectively	respectively	ADV
aiti-2533	106	21	.	.	PUNCT
aiti-2533	107	1	the	the	DET
aiti-2533	107	2	unique	unique	ADJ
aiti-2533	107	3	flavor	flavor	NOUN
aiti-2533	107	4	of	of	ADP
aiti-2533	107	5	moromi	moromi	NOUN
aiti-2533	107	6	is	be	AUX
aiti-2533	107	7	attributed	attribute	VERB
aiti-2533	107	8	to	to	ADP
aiti-2533	107	9	lactic	lactic	ADJ
aiti-2533	107	10	acid	acid	NOUN
aiti-2533	107	11	bacteria	bacteria	NOUN
aiti-2533	107	12	in	in	ADP
aiti-2533	107	13	the	the	DET
aiti-2533	107	14	first	first	ADJ
aiti-2533	107	15	stage	stage	NOUN
aiti-2533	107	16	of	of	ADP
aiti-2533	107	17	moromi	moromi	NOUN
aiti-2533	107	18	fermentation	fermentation	NOUN
aiti-2533	107	19	,	,	PUNCT
aiti-2533	107	20	resulting	result	VERB
aiti-2533	107	21	in	in	ADP
aiti-2533	107	22	decreased	decrease	VERB
aiti-2533	107	23	ph	ph	NOUN
aiti-2533	107	24	in	in	ADP
aiti-2533	107	25	moromi	moromi	NOUN
aiti-2533	107	26	to	to	ADP
aiti-2533	107	27	6.0	6.0	NUM
aiti-2533	107	28	or	or	CCONJ
aiti-2533	107	29	below	below	ADV
aiti-2533	107	30	,	,	PUNCT
aiti-2533	107	31	at	at	ADP
aiti-2533	107	32	which	which	PRON
aiti-2533	107	33	yeast	yeast	NOUN
aiti-2533	107	34	starts	start	VERB
aiti-2533	107	35	to	to	PART
aiti-2533	107	36	propagate	propagate	VERB
aiti-2533	107	37	[	[	X
aiti-2533	107	38	13	13	NUM
aiti-2533	107	39	]	]	PUNCT
aiti-2533	107	40	.	.	PUNCT
aiti-2533	108	1	fig.1	fig.1	PROPN
aiti-2533	108	2	shows	show	VERB
aiti-2533	108	3	the	the	DET
aiti-2533	108	4	changes	change	NOUN
aiti-2533	108	5	of	of	ADP
aiti-2533	108	6	total	total	ADJ
aiti-2533	108	7	viable	viable	ADJ
aiti-2533	108	8	bacteria	bacteria	NOUN
aiti-2533	108	9	,	,	PUNCT
aiti-2533	108	10	yeast	yeast	NOUN
aiti-2533	108	11	,	,	PUNCT
aiti-2533	108	12	and	and	CCONJ
aiti-2533	108	13	lactic	lactic	ADJ
aiti-2533	108	14	acid	acid	NOUN
aiti-2533	108	15	bacteria	bacteria	NOUN
aiti-2533	108	16	of	of	ADP
aiti-2533	108	17	traditional	traditional	ADJ
aiti-2533	108	18	brewing	brewing	NOUN
aiti-2533	108	19	mash	mash	NOUN
aiti-2533	108	20	(	(	PUNCT
aiti-2533	108	21	tbm	tbm	NOUN
aiti-2533	108	22	)	)	PUNCT
aiti-2533	108	23	and	and	CCONJ
aiti-2533	108	24	temperature	temperature	NOUN
aiti-2533	108	25	control	control	NOUN
aiti-2533	108	26	brewing	brewing	NOUN
aiti-2533	108	27	mash	mash	NOUN
aiti-2533	108	28	(	(	PUNCT
aiti-2533	108	29	tcm	tcm	PROPN
aiti-2533	108	30	)	)	PUNCT
aiti-2533	108	31	during	during	ADP
aiti-2533	108	32	moromi	moromi	NOUN
aiti-2533	108	33	fermentation	fermentation	NOUN
aiti-2533	108	34	.	.	PUNCT
aiti-2533	109	1	the	the	DET
aiti-2533	109	2	total	total	ADJ
aiti-2533	109	3	viable	viable	ADJ
aiti-2533	109	4	bacteria	bacteria	NOUN
aiti-2533	109	5	and	and	CCONJ
aiti-2533	109	6	yeast	yeast	NOUN
aiti-2533	109	7	counts	count	NOUN
aiti-2533	109	8	in	in	ADP
aiti-2533	109	9	both	both	CCONJ
aiti-2533	109	10	tbm	tbm	NOUN
aiti-2533	109	11	and	and	CCONJ
aiti-2533	109	12	tcm	tcm	PROPN
aiti-2533	109	13	went	go	VERB
aiti-2533	109	14	down	down	ADP
aiti-2533	109	15	and	and	CCONJ
aiti-2533	109	16	then	then	ADV
aiti-2533	109	17	went	go	VERB
aiti-2533	109	18	up	up	ADP
aiti-2533	109	19	,	,	PUNCT
aiti-2533	109	20	and	and	CCONJ
aiti-2533	109	21	then	then	ADV
aiti-2533	109	22	decreased	decrease	VERB
aiti-2533	109	23	gradually	gradually	ADV
aiti-2533	109	24	with	with	ADP
aiti-2533	109	25	fermentation	fermentation	NOUN
aiti-2533	109	26	time	time	NOUN
aiti-2533	109	27	(	(	PUNCT
aiti-2533	109	28	fig	fig	NOUN
aiti-2533	109	29	.	.	PUNCT
aiti-2533	110	1	2a	2a	NUM
aiti-2533	110	2	,	,	PUNCT
aiti-2533	110	3	fig	fig	NOUN
aiti-2533	110	4	.	.	PUNCT
aiti-2533	110	5	2b	2b	NUM
aiti-2533	110	6	)	)	PUNCT
aiti-2533	110	7	.	.	PUNCT
aiti-2533	111	1	the	the	DET
aiti-2533	111	2	lowest	low	ADJ
aiti-2533	111	3	total	total	ADJ
aiti-2533	111	4	viable	viable	ADJ
aiti-2533	111	5	bacteria	bacteria	NOUN
aiti-2533	111	6	and	and	CCONJ
aiti-2533	111	7	yeast	yeast	NOUN
aiti-2533	111	8	counts	count	NOUN
aiti-2533	111	9	in	in	ADP
aiti-2533	111	10	tbm	tbm	NOUN
aiti-2533	111	11	occurred	occur	VERB
aiti-2533	111	12	at	at	ADP
aiti-2533	111	13	5	5	NUM
aiti-2533	111	14	weeks	week	NOUN
aiti-2533	111	15	,	,	PUNCT
aiti-2533	111	16	while	while	SCONJ
aiti-2533	111	17	tcm	tcm	PROPN
aiti-2533	111	18	had	have	VERB
aiti-2533	111	19	the	the	DET
aiti-2533	111	20	lowest	low	ADJ
aiti-2533	111	21	counts	count	NOUN
aiti-2533	111	22	at	at	ADP
aiti-2533	111	23	3	3	NUM
aiti-2533	111	24	weeks	week	NOUN
aiti-2533	111	25	.	.	PUNCT
aiti-2533	112	1	similar	similar	ADJ
aiti-2533	112	2	changes	change	NOUN
aiti-2533	112	3	in	in	ADP
aiti-2533	112	4	total	total	ADJ
aiti-2533	112	5	viable	viable	ADJ
aiti-2533	112	6	bacteria	bacteria	NOUN
aiti-2533	112	7	and	and	CCONJ
aiti-2533	112	8	yeast	yeast	NOUN
aiti-2533	112	9	counts	count	NOUN
aiti-2533	112	10	in	in	ADP
aiti-2533	112	11	black	black	ADJ
aiti-2533	112	12	soybean	soybean	NOUN
aiti-2533	112	13	moromi	moromi	NOUN
aiti-2533	112	14	were	be	AUX
aiti-2533	112	15	reported	report	VERB
aiti-2533	112	16	[	[	X
aiti-2533	112	17	14	14	NUM
aiti-2533	112	18	]	]	PUNCT
aiti-2533	112	19	.	.	PUNCT
aiti-2533	113	1	the	the	DET
aiti-2533	113	2	decrease	decrease	NOUN
aiti-2533	113	3	of	of	ADP
aiti-2533	113	4	total	total	ADJ
aiti-2533	113	5	viable	viable	ADJ
aiti-2533	113	6	bacteria	bacteria	NOUN
aiti-2533	113	7	and	and	CCONJ
aiti-2533	113	8	yeast	yeast	NOUN
aiti-2533	113	9	counts	count	NOUN
aiti-2533	113	10	in	in	ADP
aiti-2533	113	11	the	the	DET
aiti-2533	113	12	initial	initial	ADJ
aiti-2533	113	13	stage	stage	NOUN
aiti-2533	113	14	of	of	ADP
aiti-2533	113	15	moromi	moromi	NOUN
aiti-2533	113	16	fermentation	fermentation	NOUN
aiti-2533	113	17	was	be	AUX
aiti-2533	113	18	due	due	ADJ
aiti-2533	113	19	to	to	ADP
aiti-2533	113	20	the	the	DET
aiti-2533	113	21	inhibitory	inhibitory	ADJ
aiti-2533	113	22	effects	effect	NOUN
aiti-2533	113	23	of	of	ADP
aiti-2533	113	24	high	high	ADJ
aiti-2533	113	25	salt	salt	NOUN
aiti-2533	113	26	concentration	concentration	NOUN
aiti-2533	113	27	in	in	ADP
aiti-2533	113	28	the	the	DET
aiti-2533	113	29	moromi	moromi	NOUN
aiti-2533	113	30	and	and	CCONJ
aiti-2533	113	31	low	low	ADJ
aiti-2533	113	32	ph	ph	NOUN
aiti-2533	113	33	induced	induce	VERB
aiti-2533	113	34	by	by	ADP
aiti-2533	113	35	lactic	lactic	ADJ
aiti-2533	113	36	acid	acid	NOUN
aiti-2533	113	37	bacteria	bacteria	NOUN
aiti-2533	114	1	[	[	X
aiti-2533	114	2	15	15	NUM
aiti-2533	114	3	]	]	PUNCT
aiti-2533	114	4	.	.	PUNCT
aiti-2533	115	1	advances	advance	NOUN
aiti-2533	115	2	in	in	ADP
aiti-2533	115	3	technology	technology	NOUN
aiti-2533	115	4	innovation	innovation	NOUN
aiti-2533	115	5	,	,	PUNCT
aiti-2533	115	6	vol	vol	NOUN
aiti-2533	115	7	.	.	PROPN
aiti-2533	116	1	4	4	NUM
aiti-2533	116	2	,	,	PUNCT
aiti-2533	116	3	no	no	INTJ
aiti-2533	116	4	.	.	NOUN
aiti-2533	116	5	1	1	NUM
aiti-2533	116	6	,	,	PUNCT
aiti-2533	116	7	2019	2019	NUM
aiti-2533	116	8	,	,	PUNCT
aiti-2533	116	9	pp	pp	ADJ
aiti-2533	116	10	.	.	PUNCT
aiti-2533	117	1	11	11	NUM
aiti-2533	117	2	20	20	NUM
aiti-2533	117	3	15	15	NUM
aiti-2533	117	4	no	no	DET
aiti-2533	117	5	significant	significant	ADJ
aiti-2533	117	6	changes	change	NOUN
aiti-2533	117	7	in	in	ADP
aiti-2533	117	8	the	the	DET
aiti-2533	117	9	count	count	NOUN
aiti-2533	117	10	of	of	ADP
aiti-2533	117	11	lactic	lactic	ADJ
aiti-2533	117	12	acid	acid	NOUN
aiti-2533	117	13	bacteria	bacteria	NOUN
aiti-2533	117	14	in	in	ADP
aiti-2533	117	15	both	both	CCONJ
aiti-2533	117	16	tbm	tbm	NOUN
aiti-2533	117	17	and	and	CCONJ
aiti-2533	117	18	tcm	tcm	PROPN
aiti-2533	117	19	were	be	AUX
aiti-2533	117	20	found	find	VERB
aiti-2533	117	21	from	from	ADP
aiti-2533	117	22	1	1	NUM
aiti-2533	117	23	week	week	NOUN
aiti-2533	117	24	to	to	ADP
aiti-2533	117	25	9	9	NUM
aiti-2533	117	26	weeks	week	NOUN
aiti-2533	117	27	,	,	PUNCT
aiti-2533	117	28	and	and	CCONJ
aiti-2533	117	29	then	then	ADV
aiti-2533	117	30	the	the	DET
aiti-2533	117	31	count	count	NOUN
aiti-2533	117	32	decreased	decrease	VERB
aiti-2533	117	33	slightly	slightly	ADV
aiti-2533	117	34	by	by	ADP
aiti-2533	117	35	fermentation	fermentation	NOUN
aiti-2533	117	36	time	time	NOUN
aiti-2533	117	37	(	(	PUNCT
aiti-2533	117	38	fig	fig	NOUN
aiti-2533	117	39	.	.	PUNCT
aiti-2533	117	40	2c	2c	NUM
aiti-2533	117	41	)	)	PUNCT
aiti-2533	117	42	.	.	PUNCT
aiti-2533	118	1	in	in	ADP
aiti-2533	118	2	general	general	ADJ
aiti-2533	118	3	,	,	PUNCT
aiti-2533	118	4	there	there	PRON
aiti-2533	118	5	were	be	VERB
aiti-2533	118	6	no	no	DET
aiti-2533	118	7	significant	significant	ADJ
aiti-2533	118	8	differences	difference	NOUN
aiti-2533	118	9	in	in	ADP
aiti-2533	118	10	the	the	DET
aiti-2533	118	11	yeast	yeast	NOUN
aiti-2533	118	12	and	and	CCONJ
aiti-2533	118	13	lactic	lactic	ADJ
aiti-2533	118	14	acid	acid	NOUN
aiti-2533	118	15	bacteria	bacteria	NOUN
aiti-2533	118	16	counts	count	NOUN
aiti-2533	118	17	between	between	ADP
aiti-2533	118	18	tbm	tbm	NOUN
aiti-2533	118	19	and	and	CCONJ
aiti-2533	118	20	tcm	tcm	PROPN
aiti-2533	118	21	.	.	PUNCT
aiti-2533	119	1	the	the	DET
aiti-2533	119	2	results	result	NOUN
aiti-2533	119	3	indicated	indicate	VERB
aiti-2533	119	4	that	that	SCONJ
aiti-2533	119	5	the	the	DET
aiti-2533	119	6	moromi	moromi	NOUN
aiti-2533	119	7	fermentation	fermentation	NOUN
aiti-2533	119	8	under	under	ADP
aiti-2533	119	9	control	control	NOUN
aiti-2533	119	10	temperature	temperature	NOUN
aiti-2533	119	11	at	at	ADP
aiti-2533	119	12	37	37	NUM
aiti-2533	119	13	°	°	NOUN
aiti-2533	119	14	c	c	NOUN
aiti-2533	119	15	did	do	AUX
aiti-2533	119	16	not	not	PART
aiti-2533	119	17	influence	influence	VERB
aiti-2533	119	18	the	the	DET
aiti-2533	119	19	growths	growth	NOUN
aiti-2533	119	20	of	of	ADP
aiti-2533	119	21	yeast	yeast	NOUN
aiti-2533	119	22	and	and	CCONJ
aiti-2533	119	23	lactic	lactic	ADJ
aiti-2533	119	24	acid	acid	NOUN
aiti-2533	119	25	bacteria	bacteria	NOUN
aiti-2533	119	26	compared	compare	VERB
aiti-2533	119	27	to	to	ADP
aiti-2533	119	28	the	the	DET
aiti-2533	119	29	traditional	traditional	ADJ
aiti-2533	119	30	fermentation	fermentation	NOUN
aiti-2533	119	31	method	method	NOUN
aiti-2533	119	32	that	that	PRON
aiti-2533	119	33	took	take	VERB
aiti-2533	119	34	place	place	NOUN
aiti-2533	119	35	at	at	ADP
aiti-2533	119	36	outdoor	outdoor	NOUN
aiti-2533	119	37	without	without	ADP
aiti-2533	119	38	temperature	temperature	NOUN
aiti-2533	119	39	control	control	NOUN
aiti-2533	119	40	.	.	PUNCT
aiti-2533	120	1	3.2	3.2	NUM
aiti-2533	120	2	.	.	PUNCT
aiti-2533	121	1	the	the	DET
aiti-2533	121	2	changes	change	NOUN
aiti-2533	121	3	of	of	ADP
aiti-2533	121	4	chemical	chemical	ADJ
aiti-2533	121	5	properties	property	NOUN
aiti-2533	121	6	of	of	ADP
aiti-2533	121	7	the	the	DET
aiti-2533	121	8	mash	mash	NOUN
aiti-2533	121	9	during	during	ADP
aiti-2533	121	10	moromi	moromi	NOUN
aiti-2533	121	11	fermentation	fermentation	NOUN
aiti-2533	121	12	during	during	ADP
aiti-2533	121	13	moromi	moromi	NOUN
aiti-2533	121	14	fermentation	fermentation	NOUN
aiti-2533	121	15	process	process	NOUN
aiti-2533	121	16	,	,	PUNCT
aiti-2533	121	17	the	the	DET
aiti-2533	121	18	proteins	protein	NOUN
aiti-2533	121	19	of	of	ADP
aiti-2533	121	20	soybean	soybean	NOUN
aiti-2533	121	21	and	and	CCONJ
aiti-2533	121	22	wheat	wheat	NOUN
aiti-2533	121	23	were	be	AUX
aiti-2533	121	24	hydrolyzed	hydrolyze	VERB
aiti-2533	121	25	by	by	ADP
aiti-2533	121	26	protease	protease	NOUN
aiti-2533	121	27	of	of	ADP
aiti-2533	121	28	microbes	microbe	NOUN
aiti-2533	121	29	into	into	ADP
aiti-2533	121	30	small	small	ADJ
aiti-2533	121	31	fragments	fragment	NOUN
aiti-2533	121	32	of	of	ADP
aiti-2533	121	33	peptides	peptide	NOUN
aiti-2533	121	34	,	,	PUNCT
aiti-2533	121	35	amino	amino	ADJ
aiti-2533	121	36	acids	acid	NOUN
aiti-2533	121	37	and	and	CCONJ
aiti-2533	121	38	ammonia	ammonia	NOUN
aiti-2533	121	39	.	.	PUNCT
aiti-2533	122	1	therefore	therefore	ADV
aiti-2533	122	2	,	,	PUNCT
aiti-2533	122	3	total	total	ADJ
aiti-2533	122	4	nitrogen	nitrogen	NOUN
aiti-2533	122	5	,	,	PUNCT
aiti-2533	122	6	formal	formal	ADJ
aiti-2533	122	7	nitrogen	nitrogen	NOUN
aiti-2533	122	8	and	and	CCONJ
aiti-2533	122	9	amino	amino	NOUN
aiti-2533	122	10	nitrogen	nitrogen	NOUN
aiti-2533	122	11	contents	content	NOUN
aiti-2533	122	12	were	be	AUX
aiti-2533	122	13	often	often	ADV
aiti-2533	122	14	used	use	VERB
aiti-2533	122	15	as	as	ADP
aiti-2533	122	16	quality	quality	NOUN
aiti-2533	122	17	indexes	index	NOUN
aiti-2533	122	18	for	for	ADP
aiti-2533	122	19	sauce	sauce	NOUN
aiti-2533	122	20	moromi	moromi	NOUN
aiti-2533	122	21	[	[	X
aiti-2533	122	22	14	14	NUM
aiti-2533	122	23	,	,	PUNCT
aiti-2533	122	24	16	16	NUM
aiti-2533	122	25	]	]	PUNCT
aiti-2533	122	26	.	.	PUNCT
aiti-2533	123	1	changes	change	NOUN
aiti-2533	123	2	in	in	ADP
aiti-2533	123	3	total	total	ADJ
aiti-2533	123	4	nitrogen	nitrogen	NOUN
aiti-2533	123	5	,	,	PUNCT
aiti-2533	123	6	formal	formal	ADJ
aiti-2533	123	7	nitrogen	nitrogen	NOUN
aiti-2533	123	8	,	,	PUNCT
aiti-2533	123	9	and	and	CCONJ
aiti-2533	123	10	amino	amino	NOUN
aiti-2533	123	11	nitrogen	nitrogen	NOUN
aiti-2533	123	12	contents	content	NOUN
aiti-2533	123	13	of	of	ADP
aiti-2533	123	14	tbm	tbm	NOUN
aiti-2533	123	15	and	and	CCONJ
aiti-2533	123	16	tcm	tcm	PROPN
aiti-2533	123	17	during	during	ADP
aiti-2533	123	18	moromi	moromi	NOUN
aiti-2533	123	19	fermentation	fermentation	NOUN
aiti-2533	123	20	are	be	AUX
aiti-2533	123	21	shown	show	VERB
aiti-2533	123	22	in	in	ADP
aiti-2533	123	23	fig	fig	NOUN
aiti-2533	123	24	.	.	PUNCT
aiti-2533	124	1	3a	3a	NUM
aiti-2533	124	2	it	it	PRON
aiti-2533	124	3	was	be	AUX
aiti-2533	124	4	found	find	VERB
aiti-2533	124	5	that	that	SCONJ
aiti-2533	124	6	total	total	ADJ
aiti-2533	124	7	nitrogen	nitrogen	NOUN
aiti-2533	124	8	content	content	NOUN
aiti-2533	124	9	increased	increase	VERB
aiti-2533	124	10	during	during	ADP
aiti-2533	124	11	moromi	moromi	NOUN
aiti-2533	124	12	fermentation	fermentation	NOUN
aiti-2533	124	13	in	in	ADP
aiti-2533	124	14	both	both	DET
aiti-2533	124	15	tcm	tcm	PROPN
aiti-2533	124	16	and	and	CCONJ
aiti-2533	124	17	tbm	tbm	NOUN
aiti-2533	124	18	,	,	PUNCT
aiti-2533	124	19	and	and	CCONJ
aiti-2533	124	20	their	their	PRON
aiti-2533	124	21	marked	mark	VERB
aiti-2533	124	22	increases	increase	NOUN
aiti-2533	124	23	were	be	AUX
aiti-2533	124	24	noted	note	VERB
aiti-2533	124	25	within	within	ADP
aiti-2533	124	26	3	3	NUM
aiti-2533	124	27	weeks	week	NOUN
aiti-2533	124	28	fermentation	fermentation	NOUN
aiti-2533	124	29	(	(	PUNCT
aiti-2533	124	30	fig	fig	NOUN
aiti-2533	124	31	.	.	PUNCT
aiti-2533	125	1	3a	3a	NUM
aiti-2533	125	2	)	)	PUNCT
aiti-2533	125	3	.	.	PUNCT
aiti-2533	126	1	tcm	tcm	PROPN
aiti-2533	126	2	showing	show	VERB
aiti-2533	126	3	a	a	DET
aiti-2533	126	4	higher	high	ADJ
aiti-2533	126	5	increase	increase	NOUN
aiti-2533	126	6	rate	rate	NOUN
aiti-2533	126	7	compared	compare	VERB
aiti-2533	126	8	to	to	ADP
aiti-2533	126	9	tbm	tbm	PROPN
aiti-2533	126	10	indicates	indicate	VERB
aiti-2533	126	11	that	that	SCONJ
aiti-2533	126	12	fermentation	fermentation	NOUN
aiti-2533	126	13	at	at	ADP
aiti-2533	126	14	37	37	NUM
aiti-2533	126	15	°	°	NOUN
aiti-2533	126	16	c	c	NOUN
aiti-2533	126	17	could	could	AUX
aiti-2533	126	18	promote	promote	VERB
aiti-2533	126	19	the	the	DET
aiti-2533	126	20	protease	protease	NOUN
aiti-2533	126	21	activities	activity	NOUN
aiti-2533	126	22	and	and	CCONJ
aiti-2533	126	23	enhance	enhance	VERB
aiti-2533	126	24	the	the	DET
aiti-2533	126	25	rate	rate	NOUN
aiti-2533	126	26	of	of	ADP
aiti-2533	126	27	protein	protein	NOUN
aiti-2533	126	28	hydrolysis	hydrolysis	NOUN
aiti-2533	126	29	than	than	ADP
aiti-2533	126	30	traditional	traditional	ADJ
aiti-2533	126	31	fermentation	fermentation	NOUN
aiti-2533	126	32	method	method	NOUN
aiti-2533	126	33	.	.	PUNCT
aiti-2533	127	1	both	both	DET
aiti-2533	127	2	formal	formal	ADJ
aiti-2533	127	3	nitrogen	nitrogen	NOUN
aiti-2533	127	4	and	and	CCONJ
aiti-2533	127	5	amino	amino	NOUN
aiti-2533	127	6	nitrogen	nitrogen	NOUN
aiti-2533	127	7	contents	content	NOUN
aiti-2533	127	8	in	in	ADP
aiti-2533	127	9	tcm	tcm	PROPN
aiti-2533	127	10	increased	increase	VERB
aiti-2533	127	11	almost	almost	ADV
aiti-2533	127	12	linear	linear	ADJ
aiti-2533	127	13	with	with	ADP
aiti-2533	127	14	fermentation	fermentation	NOUN
aiti-2533	127	15	time	time	NOUN
aiti-2533	127	16	up	up	ADP
aiti-2533	127	17	to	to	PART
aiti-2533	127	18	7	7	NUM
aiti-2533	127	19	weeks	week	NOUN
aiti-2533	127	20	and	and	CCONJ
aiti-2533	127	21	then	then	ADV
aiti-2533	127	22	leveled	level	VERB
aiti-2533	127	23	off	off	ADP
aiti-2533	127	24	as	as	SCONJ
aiti-2533	127	25	the	the	DET
aiti-2533	127	26	fermentation	fermentation	NOUN
aiti-2533	127	27	process	process	NOUN
aiti-2533	127	28	continue	continue	VERB
aiti-2533	127	29	(	(	PUNCT
aiti-2533	127	30	fig	fig	NOUN
aiti-2533	127	31	.	.	PUNCT
aiti-2533	128	1	3b	3b	NUM
aiti-2533	128	2	,	,	PUNCT
aiti-2533	128	3	fig	fig	NOUN
aiti-2533	128	4	.	.	PUNCT
aiti-2533	129	1	3c	3c	NUM
aiti-2533	129	2	)	)	PUNCT
aiti-2533	129	3	.	.	PUNCT
aiti-2533	130	1	like	like	ADP
aiti-2533	130	2	the	the	DET
aiti-2533	130	3	total	total	ADJ
aiti-2533	130	4	nitrogen	nitrogen	NOUN
aiti-2533	130	5	content	content	NOUN
aiti-2533	130	6	,	,	PUNCT
aiti-2533	130	7	both	both	DET
aiti-2533	130	8	formal	formal	ADJ
aiti-2533	130	9	nitrogen	nitrogen	NOUN
aiti-2533	130	10	and	and	CCONJ
aiti-2533	130	11	amino	amino	NOUN
aiti-2533	130	12	nitrogen	nitrogen	NOUN
aiti-2533	130	13	contents	content	NOUN
aiti-2533	130	14	were	be	AUX
aiti-2533	130	15	higher	high	ADJ
aiti-2533	130	16	in	in	ADP
aiti-2533	130	17	tcm	tcm	PROPN
aiti-2533	130	18	than	than	ADP
aiti-2533	130	19	those	those	PRON
aiti-2533	130	20	in	in	ADP
aiti-2533	130	21	tbm	tbm	PROPN
aiti-2533	130	22	.	.	PUNCT
aiti-2533	131	1	the	the	DET
aiti-2533	131	2	results	result	NOUN
aiti-2533	131	3	suggested	suggest	VERB
aiti-2533	131	4	that	that	SCONJ
aiti-2533	131	5	moromi	moromi	NOUN
aiti-2533	131	6	fermentation	fermentation	NOUN
aiti-2533	131	7	at	at	ADP
aiti-2533	131	8	the	the	DET
aiti-2533	131	9	elevated	elevated	ADJ
aiti-2533	131	10	controlled	control	VERB
aiti-2533	131	11	temperature	temperature	NOUN
aiti-2533	131	12	(	(	PUNCT
aiti-2533	131	13	37	37	NUM
aiti-2533	131	14	°	°	NUM
aiti-2533	131	15	c	c	NOUN
aiti-2533	131	16	)	)	PUNCT
aiti-2533	131	17	would	would	AUX
aiti-2533	131	18	promote	promote	VERB
aiti-2533	131	19	the	the	DET
aiti-2533	131	20	proteases	protease	NOUN
aiti-2533	131	21	activities	activity	NOUN
aiti-2533	131	22	to	to	PART
aiti-2533	131	23	hydrolyze	hydrolyze	VERB
aiti-2533	131	24	soybean	soybean	NOUN
aiti-2533	131	25	and	and	CCONJ
aiti-2533	131	26	wheat	wheat	NOUN
aiti-2533	131	27	proteins	protein	NOUN
aiti-2533	131	28	into	into	ADP
aiti-2533	131	29	different	different	ADJ
aiti-2533	131	30	types	type	NOUN
aiti-2533	131	31	of	of	ADP
aiti-2533	131	32	small	small	ADJ
aiti-2533	131	33	nitrogen	nitrogen	NOUN
aiti-2533	131	34	compounds	compound	NOUN
aiti-2533	131	35	.	.	PUNCT
aiti-2533	132	1	our	our	PRON
aiti-2533	132	2	data	datum	NOUN
aiti-2533	132	3	agreed	agree	VERB
aiti-2533	132	4	with	with	ADP
aiti-2533	132	5	reference	reference	NOUN
aiti-2533	132	6	[	[	X
aiti-2533	132	7	2	2	NUM
aiti-2533	132	8	]	]	PUNCT
aiti-2533	132	9	,	,	PUNCT
aiti-2533	132	10	where	where	SCONJ
aiti-2533	132	11	they	they	PRON
aiti-2533	132	12	stated	state	VERB
aiti-2533	132	13	that	that	SCONJ
aiti-2533	132	14	high	high	ADJ
aiti-2533	132	15	temperature	temperature	NOUN
aiti-2533	132	16	,	,	PUNCT
aiti-2533	132	17	peculiarly	peculiarly	ADV
aiti-2533	132	18	the	the	DET
aiti-2533	132	19	temperature	temperature	NOUN
aiti-2533	132	20	of	of	ADP
aiti-2533	132	21	45	45	NUM
aiti-2533	132	22	°	°	NOUN
aiti-2533	132	23	c	c	NOUN
aiti-2533	132	24	,	,	PUNCT
aiti-2533	132	25	was	be	AUX
aiti-2533	132	26	a	a	DET
aiti-2533	132	27	very	very	ADV
aiti-2533	132	28	useful	useful	ADJ
aiti-2533	132	29	method	method	NOUN
aiti-2533	132	30	to	to	PART
aiti-2533	132	31	promote	promote	VERB
aiti-2533	132	32	the	the	DET
aiti-2533	132	33	proteases	protease	NOUN
aiti-2533	132	34	in	in	ADP
aiti-2533	132	35	the	the	DET
aiti-2533	132	36	koji	koji	PROPN
aiti-2533	132	37	to	to	PART
aiti-2533	132	38	solubilize	solubilize	VERB
aiti-2533	132	39	and	and	CCONJ
aiti-2533	132	40	hydrolyze	hydrolyze	VERB
aiti-2533	132	41	soy	soy	NOUN
aiti-2533	132	42	proteins	protein	NOUN
aiti-2533	132	43	efficiently	efficiently	ADV
aiti-2533	132	44	.	.	PUNCT
aiti-2533	133	1	reference	reference	NOUN
aiti-2533	134	1	[	[	X
aiti-2533	134	2	17	17	NUM
aiti-2533	134	3	]	]	PUNCT
aiti-2533	134	4	reported	report	VERB
aiti-2533	134	5	that	that	SCONJ
aiti-2533	134	6	black	black	ADJ
aiti-2533	134	7	soybean	soybean	NOUN
aiti-2533	134	8	sauce	sauce	NOUN
aiti-2533	134	9	fermented	ferment	VERB
aiti-2533	134	10	at	at	ADP
aiti-2533	134	11	50	50	NUM
aiti-2533	134	12	°	°	NOUN
aiti-2533	134	13	c	c	NOUN
aiti-2533	134	14	had	have	VERB
aiti-2533	134	15	higher	high	ADJ
aiti-2533	134	16	total	total	ADJ
aiti-2533	134	17	nitrogen	nitrogen	NOUN
aiti-2533	134	18	content	content	NOUN
aiti-2533	134	19	but	but	CCONJ
aiti-2533	134	20	lower	low	ADJ
aiti-2533	134	21	formal	formal	ADJ
aiti-2533	134	22	nitrogen	nitrogen	NOUN
aiti-2533	134	23	content	content	NOUN
aiti-2533	134	24	compared	compare	VERB
aiti-2533	134	25	to	to	ADP
aiti-2533	134	26	the	the	DET
aiti-2533	134	27	sauce	sauce	NOUN
aiti-2533	134	28	fermented	ferment	VERB
aiti-2533	134	29	at	at	ADP
aiti-2533	134	30	30	30	NUM
aiti-2533	134	31	°	°	NOUN
aiti-2533	134	32	c	c	NOUN
aiti-2533	134	33	,	,	PUNCT
aiti-2533	134	34	outdoor	outdoor	ADJ
aiti-2533	134	35	or	or	CCONJ
aiti-2533	134	36	indoor	indoor	NOUN
aiti-2533	134	37	.	.	PUNCT
aiti-2533	135	1	however	however	ADV
aiti-2533	135	2	,	,	PUNCT
aiti-2533	135	3	reference	reference	NOUN
aiti-2533	135	4	[	[	X
aiti-2533	135	5	18	18	NUM
aiti-2533	135	6	]	]	PUNCT
aiti-2533	135	7	compared	compare	VERB
aiti-2533	135	8	moromi	moromi	NOUN
aiti-2533	135	9	fermentation	fermentation	NOUN
aiti-2533	135	10	at	at	ADP
aiti-2533	135	11	25	25	NUM
aiti-2533	135	12	,	,	PUNCT
aiti-2533	135	13	35	35	NUM
aiti-2533	135	14	,	,	PUNCT
aiti-2533	135	15	45	45	NUM
aiti-2533	135	16	and	and	CCONJ
aiti-2533	135	17	room	room	NOUN
aiti-2533	135	18	temperature	temperature	NOUN
aiti-2533	135	19	,	,	PUNCT
aiti-2533	135	20	and	and	CCONJ
aiti-2533	135	21	found	find	VERB
aiti-2533	135	22	that	that	SCONJ
aiti-2533	135	23	fermentation	fermentation	NOUN
aiti-2533	135	24	temperature	temperature	NOUN
aiti-2533	135	25	did	do	AUX
aiti-2533	135	26	not	not	PART
aiti-2533	135	27	affect	affect	VERB
aiti-2533	135	28	total	total	ADJ
aiti-2533	135	29	nitrogen	nitrogen	NOUN
aiti-2533	135	30	content	content	NOUN
aiti-2533	135	31	.	.	PUNCT
aiti-2533	136	1	(	(	PUNCT
aiti-2533	136	2	a	a	X
aiti-2533	136	3	)	)	PUNCT
aiti-2533	136	4	total	total	ADJ
aiti-2533	136	5	nitrogen	nitrogen	NOUN
aiti-2533	136	6	(	(	PUNCT
aiti-2533	136	7	b	b	NOUN
aiti-2533	136	8	)	)	PUNCT
aiti-2533	136	9	formal	formal	ADJ
aiti-2533	136	10	nitrogen	nitrogen	NOUN
aiti-2533	136	11	(	(	PUNCT
aiti-2533	136	12	c	c	NOUN
aiti-2533	136	13	)	)	PUNCT
aiti-2533	136	14	amino	amino	NOUN
aiti-2533	136	15	nitrogen	nitrogen	NOUN
aiti-2533	136	16	fig	fig	NOUN
aiti-2533	136	17	.	.	PUNCT
aiti-2533	137	1	3	3	NUM
aiti-2533	137	2	changes	change	NOUN
aiti-2533	137	3	in	in	ADP
aiti-2533	137	4	(	(	PUNCT
aiti-2533	137	5	a	a	NOUN
aiti-2533	137	6	)	)	PUNCT
aiti-2533	137	7	,	,	PUNCT
aiti-2533	137	8	(	(	PUNCT
aiti-2533	137	9	b	b	NOUN
aiti-2533	137	10	)	)	PUNCT
aiti-2533	137	11	,	,	PUNCT
aiti-2533	137	12	and	and	CCONJ
aiti-2533	137	13	(	(	PUNCT
aiti-2533	137	14	c	c	NOUN
aiti-2533	137	15	)	)	PUNCT
aiti-2533	137	16	of	of	ADP
aiti-2533	137	17	traditional	traditional	ADJ
aiti-2533	137	18	brewing	brewing	NOUN
aiti-2533	137	19	mash	mash	NOUN
aiti-2533	137	20	(	(	PUNCT
aiti-2533	137	21	tbm	tbm	NOUN
aiti-2533	137	22	)	)	PUNCT
aiti-2533	137	23	andtemperature	andtemperature	NOUN
aiti-2533	137	24	control	control	NOUN
aiti-2533	137	25	brewing	brewing	NOUN
aiti-2533	137	26	mash	mash	NOUN
aiti-2533	137	27	(	(	PUNCT
aiti-2533	137	28	tcm	tcm	PROPN
aiti-2533	137	29	)	)	PUNCT
aiti-2533	137	30	during	during	ADP
aiti-2533	137	31	moromi	moromi	NOUN
aiti-2533	137	32	fermentation	fermentation	NOUN
aiti-2533	137	33	.	.	PUNCT
aiti-2533	138	1	○	○	ADJ
aiti-2533	138	2	:	:	PUNCT
aiti-2533	138	3	tbm	tbm	NOUN
aiti-2533	138	4	,	,	PUNCT
aiti-2533	138	5	●	●	NOUN
aiti-2533	138	6	:	:	PUNCT
aiti-2533	138	7	tcm	tcm	PROPN
aiti-2533	138	8	.	.	PUNCT
aiti-2533	139	1	data	datum	NOUN
aiti-2533	139	2	are	be	AUX
aiti-2533	139	3	presented	present	VERB
aiti-2533	139	4	as	as	ADP
aiti-2533	139	5	mean±standard	mean±standard	NOUN
aiti-2533	139	6	deviation	deviation	NOUN
aiti-2533	139	7	(	(	PUNCT
aiti-2533	139	8	n=3	n=3	NOUN
aiti-2533	139	9	)	)	PUNCT
aiti-2533	139	10	.	.	PUNCT
aiti-2533	140	1	advances	advance	NOUN
aiti-2533	140	2	in	in	ADP
aiti-2533	140	3	technology	technology	NOUN
aiti-2533	140	4	innovation	innovation	NOUN
aiti-2533	140	5	,	,	PUNCT
aiti-2533	140	6	vol	vol	NOUN
aiti-2533	140	7	.	.	PROPN
aiti-2533	140	8	4	4	NUM
aiti-2533	140	9	,	,	PUNCT
aiti-2533	140	10	no	no	INTJ
aiti-2533	140	11	.	.	NOUN
aiti-2533	140	12	1	1	NUM
aiti-2533	140	13	,	,	PUNCT
aiti-2533	140	14	2019	2019	NUM
aiti-2533	140	15	,	,	PUNCT
aiti-2533	140	16	pp	pp	ADJ
aiti-2533	140	17	.	.	PUNCT
aiti-2533	141	1	11	11	NUM
aiti-2533	141	2	20	20	NUM
aiti-2533	141	3	16	16	NUM
aiti-2533	141	4	fig	fig	NOUN
aiti-2533	141	5	.	.	PUNCT
aiti-2533	142	1	4	4	NUM
aiti-2533	142	2	shows	show	VERB
aiti-2533	142	3	the	the	DET
aiti-2533	142	4	changes	change	NOUN
aiti-2533	142	5	of	of	ADP
aiti-2533	142	6	ph	ph	ADJ
aiti-2533	142	7	and	and	CCONJ
aiti-2533	142	8	organic	organic	ADJ
aiti-2533	142	9	acid	acid	NOUN
aiti-2533	142	10	in	in	ADP
aiti-2533	142	11	tbm	tbm	PROPN
aiti-2533	142	12	and	and	CCONJ
aiti-2533	142	13	tcm	tcm	PROPN
aiti-2533	142	14	.	.	PUNCT
aiti-2533	143	1	the	the	DET
aiti-2533	143	2	ph	ph	ADJ
aiti-2533	143	3	values	value	NOUN
aiti-2533	143	4	decreased	decrease	VERB
aiti-2533	143	5	gradually	gradually	ADV
aiti-2533	143	6	in	in	ADP
aiti-2533	143	7	both	both	CCONJ
aiti-2533	143	8	tbm	tbm	NOUN
aiti-2533	143	9	and	and	CCONJ
aiti-2533	143	10	tcm	tcm	PROPN
aiti-2533	143	11	(	(	PUNCT
aiti-2533	143	12	fig	fig	PROPN
aiti-2533	143	13	.	.	PUNCT
aiti-2533	144	1	4a	4a	NUM
aiti-2533	144	2	)	)	PUNCT
aiti-2533	144	3	.	.	PUNCT
aiti-2533	145	1	the	the	DET
aiti-2533	145	2	rate	rate	NOUN
aiti-2533	145	3	of	of	ADP
aiti-2533	145	4	decrease	decrease	NOUN
aiti-2533	145	5	in	in	ADP
aiti-2533	145	6	tcm	tcm	PROPN
aiti-2533	145	7	was	be	AUX
aiti-2533	145	8	higher	high	ADJ
aiti-2533	145	9	than	than	ADP
aiti-2533	145	10	that	that	PRON
aiti-2533	145	11	in	in	ADP
aiti-2533	145	12	tbm	tbm	PROPN
aiti-2533	145	13	.	.	PUNCT
aiti-2533	146	1	the	the	DET
aiti-2533	146	2	mash	mash	NOUN
aiti-2533	146	3	with	with	ADP
aiti-2533	146	4	a	a	DET
aiti-2533	146	5	low	low	ADJ
aiti-2533	146	6	ph	ph	NOUN
aiti-2533	146	7	value	value	NOUN
aiti-2533	146	8	had	have	VERB
aiti-2533	146	9	the	the	DET
aiti-2533	146	10	advantage	advantage	NOUN
aiti-2533	146	11	of	of	ADP
aiti-2533	146	12	preventing	prevent	VERB
aiti-2533	146	13	the	the	DET
aiti-2533	146	14	contamination	contamination	NOUN
aiti-2533	146	15	of	of	ADP
aiti-2533	146	16	unwanted	unwanted	ADJ
aiti-2533	146	17	microbes	microbe	NOUN
aiti-2533	146	18	and	and	CCONJ
aiti-2533	146	19	maintaining	maintain	VERB
aiti-2533	146	20	the	the	DET
aiti-2533	146	21	condition	condition	NOUN
aiti-2533	146	22	well	well	ADV
aiti-2533	146	23	-	-	PUNCT
aiti-2533	146	24	suited	suited	ADJ
aiti-2533	146	25	for	for	ADP
aiti-2533	146	26	the	the	DET
aiti-2533	146	27	action	action	NOUN
aiti-2533	146	28	of	of	ADP
aiti-2533	146	29	yeast	yeast	NOUN
aiti-2533	146	30	.	.	PUNCT
aiti-2533	147	1	in	in	ADP
aiti-2533	147	2	general	general	ADJ
aiti-2533	147	3	,	,	PUNCT
aiti-2533	147	4	the	the	DET
aiti-2533	147	5	accumulation	accumulation	NOUN
aiti-2533	147	6	of	of	ADP
aiti-2533	147	7	free	free	ADJ
aiti-2533	147	8	fatty	fatty	NOUN
aiti-2533	147	9	acids	acid	NOUN
aiti-2533	147	10	,	,	PUNCT
aiti-2533	147	11	amino	amino	NOUN
aiti-2533	147	12	acids	acid	NOUN
aiti-2533	147	13	,	,	PUNCT
aiti-2533	147	14	and	and	CCONJ
aiti-2533	147	15	peptides	peptide	NOUN
aiti-2533	147	16	containing	contain	VERB
aiti-2533	147	17	carbolylic	carbolylic	ADJ
aiti-2533	147	18	side	side	NOUN
aiti-2533	147	19	chains	chain	NOUN
aiti-2533	147	20	as	as	ADP
aiti-2533	147	21	the	the	DET
aiti-2533	147	22	results	result	NOUN
aiti-2533	147	23	of	of	ADP
aiti-2533	147	24	hydrolysis	hydrolysis	NOUN
aiti-2533	147	25	of	of	ADP
aiti-2533	147	26	raw	raw	ADJ
aiti-2533	147	27	materials	material	NOUN
aiti-2533	147	28	,	,	PUNCT
aiti-2533	147	29	the	the	DET
aiti-2533	147	30	autolysis	autolysis	NOUN
aiti-2533	147	31	of	of	ADP
aiti-2533	147	32	microbial	microbial	ADJ
aiti-2533	147	33	cells	cell	NOUN
aiti-2533	147	34	,	,	PUNCT
aiti-2533	147	35	as	as	ADV
aiti-2533	147	36	well	well	ADV
aiti-2533	147	37	as	as	ADP
aiti-2533	147	38	the	the	DET
aiti-2533	147	39	microbial	microbial	ADJ
aiti-2533	147	40	fermentation	fermentation	NOUN
aiti-2533	147	41	of	of	ADP
aiti-2533	147	42	carbohydrates	carbohydrate	NOUN
aiti-2533	147	43	,	,	PUNCT
aiti-2533	147	44	which	which	PRON
aiti-2533	147	45	may	may	AUX
aiti-2533	147	46	account	account	VERB
aiti-2533	147	47	for	for	ADP
aiti-2533	147	48	the	the	DET
aiti-2533	147	49	decline	decline	NOUN
aiti-2533	147	50	of	of	ADP
aiti-2533	147	51	ph	ph	NOUN
aiti-2533	147	52	during	during	ADP
aiti-2533	147	53	moromi	moromi	NOUN
aiti-2533	147	54	fermentation	fermentation	NOUN
aiti-2533	147	55	[	[	X
aiti-2533	147	56	3	3	NUM
aiti-2533	147	57	,	,	PUNCT
aiti-2533	147	58	11	11	NUM
aiti-2533	147	59	,	,	PUNCT
aiti-2533	147	60	19	19	NUM
aiti-2533	147	61	]	]	PUNCT
aiti-2533	147	62	.	.	PUNCT
aiti-2533	148	1	the	the	DET
aiti-2533	148	2	accumulation	accumulation	NOUN
aiti-2533	148	3	of	of	ADP
aiti-2533	148	4	organic	organic	ADJ
aiti-2533	148	5	acid	acid	NOUN
aiti-2533	148	6	in	in	ADP
aiti-2533	148	7	tcm	tcm	PROPN
aiti-2533	148	8	was	be	AUX
aiti-2533	148	9	greater	great	ADJ
aiti-2533	148	10	than	than	ADP
aiti-2533	148	11	that	that	PRON
aiti-2533	148	12	in	in	ADP
aiti-2533	148	13	tbm	tbm	NOUN
aiti-2533	148	14	,	,	PUNCT
aiti-2533	148	15	and	and	CCONJ
aiti-2533	148	16	the	the	DET
aiti-2533	148	17	results	result	NOUN
aiti-2533	148	18	agreed	agree	VERB
aiti-2533	148	19	with	with	ADP
aiti-2533	148	20	more	more	ADV
aiti-2533	148	21	rapid	rapid	ADJ
aiti-2533	148	22	decrease	decrease	NOUN
aiti-2533	148	23	of	of	ADP
aiti-2533	148	24	ph	ph	NOUN
aiti-2533	148	25	in	in	ADP
aiti-2533	148	26	tcm	tcm	PROPN
aiti-2533	148	27	than	than	ADP
aiti-2533	148	28	in	in	ADP
aiti-2533	148	29	tbm	tbm	PROPN
aiti-2533	148	30	(	(	PUNCT
aiti-2533	148	31	fig	fig	NOUN
aiti-2533	148	32	.	.	PUNCT
aiti-2533	149	1	4b	4b	PROPN
aiti-2533	149	2	)	)	PUNCT
aiti-2533	149	3	.	.	PUNCT
aiti-2533	150	1	(	(	PUNCT
aiti-2533	150	2	a	a	X
aiti-2533	150	3	)	)	PUNCT
aiti-2533	150	4	ph	ph	NOUN
aiti-2533	150	5	(	(	PUNCT
aiti-2533	150	6	b	b	NOUN
aiti-2533	150	7	)	)	PUNCT
aiti-2533	150	8	organic	organic	ADJ
aiti-2533	150	9	acid	acid	NOUN
aiti-2533	150	10	fig	fig	NOUN
aiti-2533	150	11	.	.	PUNCT
aiti-2533	151	1	4	4	NUM
aiti-2533	151	2	changes	change	NOUN
aiti-2533	151	3	in	in	ADP
aiti-2533	151	4	(	(	PUNCT
aiti-2533	151	5	a	a	NOUN
aiti-2533	151	6	)	)	PUNCT
aiti-2533	151	7	and	and	CCONJ
aiti-2533	151	8	(	(	PUNCT
aiti-2533	151	9	b	b	NOUN
aiti-2533	151	10	)	)	PUNCT
aiti-2533	151	11	of	of	ADP
aiti-2533	151	12	traditional	traditional	ADJ
aiti-2533	151	13	brewing	brewing	NOUN
aiti-2533	151	14	mash	mash	NOUN
aiti-2533	151	15	(	(	PUNCT
aiti-2533	151	16	tbm	tbm	NOUN
aiti-2533	151	17	)	)	PUNCT
aiti-2533	151	18	and	and	CCONJ
aiti-2533	151	19	temperature	temperature	NOUN
aiti-2533	151	20	control	control	NOUN
aiti-2533	151	21	brewing	brewing	NOUN
aiti-2533	151	22	mash	mash	NOUN
aiti-2533	151	23	(	(	PUNCT
aiti-2533	151	24	tcm	tcm	PROPN
aiti-2533	151	25	)	)	PUNCT
aiti-2533	151	26	during	during	ADP
aiti-2533	151	27	moromi	moromi	NOUN
aiti-2533	151	28	fermentation	fermentation	NOUN
aiti-2533	151	29	.	.	PUNCT
aiti-2533	152	1	○	○	ADJ
aiti-2533	152	2	:	:	PUNCT
aiti-2533	152	3	tbm	tbm	NOUN
aiti-2533	152	4	,	,	PUNCT
aiti-2533	152	5	●	●	NOUN
aiti-2533	152	6	:	:	PUNCT
aiti-2533	152	7	tcm	tcm	PROPN
aiti-2533	152	8	.	.	PUNCT
aiti-2533	153	1	data	datum	NOUN
aiti-2533	153	2	are	be	AUX
aiti-2533	153	3	presented	present	VERB
aiti-2533	153	4	as	as	ADP
aiti-2533	153	5	mean	mean	NOUN
aiti-2533	153	6	±	±	NUM
aiti-2533	153	7	standard	standard	ADJ
aiti-2533	153	8	deviation	deviation	NOUN
aiti-2533	153	9	(	(	PUNCT
aiti-2533	153	10	n=3	n=3	NOUN
aiti-2533	153	11	)	)	PUNCT
aiti-2533	153	12	.	.	PUNCT
aiti-2533	154	1	fig	fig	NOUN
aiti-2533	154	2	.	.	PUNCT
aiti-2533	155	1	5	5	NUM
aiti-2533	155	2	changes	change	NOUN
aiti-2533	155	3	in	in	ADP
aiti-2533	155	4	reducing	reduce	VERB
aiti-2533	155	5	sugar	sugar	NOUN
aiti-2533	155	6	content	content	NOUN
aiti-2533	155	7	of	of	ADP
aiti-2533	155	8	traditional	traditional	ADJ
aiti-2533	155	9	brewing	brewing	NOUN
aiti-2533	155	10	mash	mash	NOUN
aiti-2533	155	11	(	(	PUNCT
aiti-2533	155	12	tbm	tbm	NOUN
aiti-2533	155	13	)	)	PUNCT
aiti-2533	155	14	and	and	CCONJ
aiti-2533	155	15	temperature	temperature	NOUN
aiti-2533	155	16	control	control	NOUN
aiti-2533	155	17	brewing	brewing	NOUN
aiti-2533	155	18	mash	mash	NOUN
aiti-2533	155	19	(	(	PUNCT
aiti-2533	155	20	tcm	tcm	PROPN
aiti-2533	155	21	)	)	PUNCT
aiti-2533	155	22	during	during	ADP
aiti-2533	155	23	moromi	moromi	NOUN
aiti-2533	155	24	fermentation	fermentation	NOUN
aiti-2533	155	25	.	.	PUNCT
aiti-2533	156	1	○	○	ADJ
aiti-2533	156	2	:	:	PUNCT
aiti-2533	156	3	tbm	tbm	NOUN
aiti-2533	156	4	,	,	PUNCT
aiti-2533	156	5	●	●	NOUN
aiti-2533	156	6	:	:	PUNCT
aiti-2533	156	7	tcm	tcm	PROPN
aiti-2533	156	8	.	.	PUNCT
aiti-2533	157	1	data	datum	NOUN
aiti-2533	157	2	are	be	AUX
aiti-2533	157	3	presented	present	VERB
aiti-2533	157	4	as	as	ADP
aiti-2533	157	5	mean	mean	NOUN
aiti-2533	157	6	±	±	NUM
aiti-2533	157	7	standard	standard	ADJ
aiti-2533	157	8	deviation	deviation	NOUN
aiti-2533	157	9	(	(	PUNCT
aiti-2533	157	10	n=3	n=3	NOUN
aiti-2533	157	11	)	)	PUNCT
aiti-2533	157	12	.	.	PUNCT
aiti-2533	158	1	fig	fig	NOUN
aiti-2533	158	2	.	.	PUNCT
aiti-2533	159	1	6	6	NUM
aiti-2533	159	2	change	change	NOUN
aiti-2533	159	3	in	in	ADP
aiti-2533	159	4	browning	browning	NOUN
aiti-2533	159	5	of	of	ADP
aiti-2533	159	6	traditional	traditional	ADJ
aiti-2533	159	7	brewing	brewing	NOUN
aiti-2533	159	8	mash	mash	NOUN
aiti-2533	159	9	(	(	PUNCT
aiti-2533	159	10	tbm	tbm	NOUN
aiti-2533	159	11	)	)	PUNCT
aiti-2533	159	12	and	and	CCONJ
aiti-2533	159	13	temperature	temperature	NOUN
aiti-2533	159	14	control	control	NOUN
aiti-2533	159	15	brewing	brewing	NOUN
aiti-2533	159	16	mash	mash	NOUN
aiti-2533	159	17	(	(	PUNCT
aiti-2533	159	18	tcm	tcm	PROPN
aiti-2533	159	19	)	)	PUNCT
aiti-2533	159	20	during	during	ADP
aiti-2533	159	21	moromi	moromi	NOUN
aiti-2533	159	22	fermentation.the	fermentation.the	PRON
aiti-2533	159	23	higher	high	ADJ
aiti-2533	159	24	the	the	DET
aiti-2533	159	25	od555	od555	PROPN
aiti-2533	159	26	nm	nm	PRON
aiti-2533	159	27	value	value	NOUN
aiti-2533	159	28	,	,	PUNCT
aiti-2533	159	29	the	the	PRON
aiti-2533	159	30	higher	high	ADJ
aiti-2533	159	31	the	the	DET
aiti-2533	159	32	browning	browning	NOUN
aiti-2533	159	33	level	level	NOUN
aiti-2533	159	34	.	.	PUNCT
aiti-2533	160	1	○	○	ADJ
aiti-2533	160	2	:	:	PUNCT
aiti-2533	160	3	tbm	tbm	NOUN
aiti-2533	160	4	,	,	PUNCT
aiti-2533	160	5	●	●	NOUN
aiti-2533	160	6	:	:	PUNCT
aiti-2533	160	7	tcm	tcm	PROPN
aiti-2533	160	8	.	.	PUNCT
aiti-2533	161	1	data	datum	NOUN
aiti-2533	161	2	are	be	AUX
aiti-2533	161	3	presented	present	VERB
aiti-2533	161	4	as	as	ADP
aiti-2533	161	5	mean	mean	NOUN
aiti-2533	161	6	±	±	NUM
aiti-2533	161	7	standard	standard	ADJ
aiti-2533	161	8	deviation	deviation	NOUN
aiti-2533	161	9	(	(	PUNCT
aiti-2533	161	10	n=3	n=3	NOUN
aiti-2533	161	11	)	)	PUNCT
aiti-2533	161	12	.	.	PUNCT
aiti-2533	162	1	during	during	ADP
aiti-2533	162	2	moromi	moromi	NOUN
aiti-2533	162	3	fermentation	fermentation	NOUN
aiti-2533	162	4	,	,	PUNCT
aiti-2533	162	5	amylases	amylase	NOUN
aiti-2533	162	6	from	from	ADP
aiti-2533	162	7	the	the	DET
aiti-2533	162	8	microbes	microbe	NOUN
aiti-2533	162	9	hydrolyze	hydrolyze	VERB
aiti-2533	162	10	the	the	DET
aiti-2533	162	11	starch	starch	NOUN
aiti-2533	162	12	in	in	ADP
aiti-2533	162	13	soybean	soybean	NOUN
aiti-2533	162	14	and	and	CCONJ
aiti-2533	162	15	wheat	wheat	NOUN
aiti-2533	162	16	moromi	moromi	NOUN
aiti-2533	162	17	to	to	PART
aiti-2533	162	18	form	form	VERB
aiti-2533	162	19	advances	advance	NOUN
aiti-2533	162	20	in	in	ADP
aiti-2533	162	21	technology	technology	NOUN
aiti-2533	162	22	innovation	innovation	NOUN
aiti-2533	162	23	,	,	PUNCT
aiti-2533	162	24	vol	vol	NOUN
aiti-2533	162	25	.	.	PROPN
aiti-2533	162	26	4	4	NUM
aiti-2533	162	27	,	,	PUNCT
aiti-2533	162	28	no	no	INTJ
aiti-2533	162	29	.	.	NOUN
aiti-2533	162	30	1	1	NUM
aiti-2533	162	31	,	,	PUNCT
aiti-2533	162	32	2019	2019	NUM
aiti-2533	162	33	,	,	PUNCT
aiti-2533	162	34	pp	pp	ADJ
aiti-2533	162	35	.	.	PUNCT
aiti-2533	163	1	11	11	NUM
aiti-2533	163	2	20	20	NUM
aiti-2533	163	3	17	17	NUM
aiti-2533	163	4	small	small	ADJ
aiti-2533	163	5	sugars	sugar	NOUN
aiti-2533	163	6	[	[	X
aiti-2533	163	7	2	2	NUM
aiti-2533	163	8	,	,	PUNCT
aiti-2533	163	9	17	17	NUM
aiti-2533	163	10	]	]	PUNCT
aiti-2533	163	11	.	.	PUNCT
aiti-2533	164	1	therefore	therefore	ADV
aiti-2533	164	2	,	,	PUNCT
aiti-2533	164	3	reducing	reduce	VERB
aiti-2533	164	4	sugar	sugar	NOUN
aiti-2533	164	5	can	can	AUX
aiti-2533	164	6	be	be	AUX
aiti-2533	164	7	used	use	VERB
aiti-2533	164	8	as	as	ADP
aiti-2533	164	9	a	a	DET
aiti-2533	164	10	quality	quality	NOUN
aiti-2533	164	11	indicator	indicator	NOUN
aiti-2533	164	12	for	for	ADP
aiti-2533	164	13	sauce	sauce	NOUN
aiti-2533	164	14	moromi	moromi	NOUN
aiti-2533	164	15	.	.	PUNCT
aiti-2533	165	1	reducing	reduce	VERB
aiti-2533	165	2	sugar	sugar	NOUN
aiti-2533	165	3	content	content	NOUN
aiti-2533	165	4	is	be	AUX
aiti-2533	165	5	also	also	ADV
aiti-2533	165	6	a	a	DET
aiti-2533	165	7	very	very	ADV
aiti-2533	165	8	important	important	ADJ
aiti-2533	165	9	attribute	attribute	NOUN
aiti-2533	165	10	regarding	regard	VERB
aiti-2533	165	11	to	to	ADP
aiti-2533	165	12	the	the	DET
aiti-2533	165	13	sensory	sensory	ADJ
aiti-2533	165	14	properties	property	NOUN
aiti-2533	165	15	of	of	ADP
aiti-2533	165	16	soy	soy	NOUN
aiti-2533	165	17	sauce	sauce	NOUN
aiti-2533	165	18	.	.	PUNCT
aiti-2533	166	1	it	it	PRON
aiti-2533	166	2	can	can	AUX
aiti-2533	166	3	react	react	VERB
aiti-2533	166	4	with	with	ADP
aiti-2533	166	5	amino	amino	ADJ
aiti-2533	166	6	acids	acid	NOUN
aiti-2533	166	7	to	to	PART
aiti-2533	166	8	form	form	VERB
aiti-2533	166	9	maillard	maillard	NOUN
aiti-2533	166	10	’s	’s	PART
aiti-2533	166	11	compounds	compound	NOUN
aiti-2533	166	12	and	and	CCONJ
aiti-2533	166	13	produce	produce	VERB
aiti-2533	166	14	unique	unique	ADJ
aiti-2533	166	15	flavor	flavor	NOUN
aiti-2533	166	16	of	of	ADP
aiti-2533	166	17	soy	soy	NOUN
aiti-2533	166	18	sauce	sauce	NOUN
aiti-2533	166	19	.	.	PUNCT
aiti-2533	167	1	the	the	DET
aiti-2533	167	2	reducing	reduce	VERB
aiti-2533	167	3	sugar	sugar	NOUN
aiti-2533	167	4	content	content	NOUN
aiti-2533	167	5	in	in	ADP
aiti-2533	167	6	tcm	tcm	PROPN
aiti-2533	167	7	increased	increase	VERB
aiti-2533	167	8	almost	almost	ADV
aiti-2533	167	9	linearly	linearly	ADV
aiti-2533	167	10	during	during	ADP
aiti-2533	167	11	fermentation	fermentation	NOUN
aiti-2533	167	12	;	;	PUNCT
aiti-2533	167	13	however	however	ADV
aiti-2533	167	14	,	,	PUNCT
aiti-2533	167	15	the	the	DET
aiti-2533	167	16	content	content	NOUN
aiti-2533	167	17	in	in	ADP
aiti-2533	167	18	tbm	tbm	PROPN
aiti-2533	167	19	increased	increase	VERB
aiti-2533	167	20	up	up	ADP
aiti-2533	167	21	to	to	PART
aiti-2533	167	22	7	7	NUM
aiti-2533	167	23	weeks	week	NOUN
aiti-2533	167	24	and	and	CCONJ
aiti-2533	167	25	then	then	ADV
aiti-2533	167	26	leveled	level	VERB
aiti-2533	167	27	off	off	ADP
aiti-2533	167	28	(	(	PUNCT
aiti-2533	167	29	fig	fig	NOUN
aiti-2533	167	30	.	.	PUNCT
aiti-2533	167	31	5	5	NUM
aiti-2533	167	32	)	)	PUNCT
aiti-2533	167	33	.	.	PUNCT
aiti-2533	168	1	tcm	tcm	PROPN
aiti-2533	168	2	had	have	VERB
aiti-2533	168	3	higher	high	ADJ
aiti-2533	168	4	reducing	reduce	VERB
aiti-2533	168	5	sugar	sugar	NOUN
aiti-2533	168	6	content	content	NOUN
aiti-2533	168	7	than	than	ADP
aiti-2533	168	8	tbm	tbm	NOUN
aiti-2533	168	9	;	;	PUNCT
aiti-2533	168	10	therefore	therefore	ADV
aiti-2533	168	11	,	,	PUNCT
aiti-2533	168	12	tcm	tcm	PROPN
aiti-2533	168	13	also	also	ADV
aiti-2533	168	14	showed	show	VERB
aiti-2533	168	15	greater	great	ADJ
aiti-2533	168	16	browning	browning	NOUN
aiti-2533	168	17	reaction	reaction	NOUN
aiti-2533	168	18	than	than	ADP
aiti-2533	168	19	tbm	tbm	NOUN
aiti-2533	168	20	after	after	ADP
aiti-2533	168	21	3	3	NUM
aiti-2533	168	22	weeks	week	NOUN
aiti-2533	168	23	fermentation	fermentation	NOUN
aiti-2533	168	24	(	(	PUNCT
aiti-2533	168	25	fig	fig	NOUN
aiti-2533	168	26	.	.	PUNCT
aiti-2533	168	27	6	6	NUM
aiti-2533	168	28	)	)	PUNCT
aiti-2533	168	29	.	.	PUNCT
aiti-2533	169	1	our	our	PRON
aiti-2533	169	2	data	datum	NOUN
aiti-2533	169	3	showed	show	VERB
aiti-2533	169	4	that	that	SCONJ
aiti-2533	169	5	tcm	tcm	PROPN
aiti-2533	169	6	had	have	VERB
aiti-2533	169	7	higher	high	ADJ
aiti-2533	169	8	total	total	ADJ
aiti-2533	169	9	nitrogen	nitrogen	NOUN
aiti-2533	169	10	,	,	PUNCT
aiti-2533	169	11	formal	formal	ADJ
aiti-2533	169	12	nitrogen	nitrogen	NOUN
aiti-2533	169	13	,	,	PUNCT
aiti-2533	169	14	amino	amino	NOUN
aiti-2533	169	15	nitrogen	nitrogen	NOUN
aiti-2533	169	16	,	,	PUNCT
aiti-2533	169	17	organic	organic	ADJ
aiti-2533	169	18	acid	acid	NOUN
aiti-2533	169	19	and	and	CCONJ
aiti-2533	169	20	reducing	reduce	VERB
aiti-2533	169	21	sugar	sugar	NOUN
aiti-2533	169	22	contents	content	NOUN
aiti-2533	169	23	than	than	ADP
aiti-2533	169	24	tbm	tbm	PROPN
aiti-2533	169	25	.	.	PUNCT
aiti-2533	170	1	this	this	PRON
aiti-2533	170	2	was	be	AUX
aiti-2533	170	3	because	because	SCONJ
aiti-2533	170	4	the	the	DET
aiti-2533	170	5	proteases	protease	NOUN
aiti-2533	170	6	and	and	CCONJ
aiti-2533	170	7	amylases	amylase	NOUN
aiti-2533	170	8	showed	show	VERB
aiti-2533	170	9	higher	high	ADJ
aiti-2533	170	10	activity	activity	NOUN
aiti-2533	170	11	at	at	ADP
aiti-2533	170	12	the	the	DET
aiti-2533	170	13	elevated	elevated	ADJ
aiti-2533	170	14	controlled	control	VERB
aiti-2533	170	15	temperature	temperature	NOUN
aiti-2533	170	16	(	(	PUNCT
aiti-2533	170	17	37	37	NUM
aiti-2533	170	18	°	°	NUM
aiti-2533	170	19	c	c	NOUN
aiti-2533	170	20	)	)	PUNCT
aiti-2533	170	21	and	and	CCONJ
aiti-2533	170	22	hydrolyzed	hydrolyze	VERB
aiti-2533	170	23	the	the	DET
aiti-2533	170	24	proteins	protein	NOUN
aiti-2533	170	25	and	and	CCONJ
aiti-2533	170	26	starch	starch	NOUN
aiti-2533	170	27	in	in	ADP
aiti-2533	170	28	soybean	soybean	NOUN
aiti-2533	170	29	and	and	CCONJ
aiti-2533	170	30	wheat	wheat	NOUN
aiti-2533	170	31	moromi	moromi	NOUN
aiti-2533	170	32	to	to	PART
aiti-2533	170	33	form	form	VERB
aiti-2533	170	34	different	different	ADJ
aiti-2533	170	35	types	type	NOUN
aiti-2533	170	36	of	of	ADP
aiti-2533	170	37	small	small	ADJ
aiti-2533	170	38	nitrogen	nitrogen	NOUN
aiti-2533	170	39	compounds	compound	NOUN
aiti-2533	170	40	and	and	CCONJ
aiti-2533	170	41	sugars	sugar	NOUN
aiti-2533	170	42	.	.	PUNCT
aiti-2533	171	1	and	and	CCONJ
aiti-2533	171	2	based	base	VERB
aiti-2533	171	3	on	on	ADP
aiti-2533	171	4	these	these	DET
aiti-2533	171	5	chemical	chemical	NOUN
aiti-2533	171	6	indexes	index	NOUN
aiti-2533	171	7	,	,	PUNCT
aiti-2533	171	8	it	it	PRON
aiti-2533	171	9	was	be	AUX
aiti-2533	171	10	clear	clear	ADJ
aiti-2533	171	11	that	that	SCONJ
aiti-2533	171	12	tcm	tcm	PROPN
aiti-2533	171	13	had	have	VERB
aiti-2533	171	14	higher	high	ADJ
aiti-2533	171	15	quality	quality	NOUN
aiti-2533	171	16	properties	property	NOUN
aiti-2533	171	17	than	than	ADP
aiti-2533	171	18	tbm	tbm	NOUN
aiti-2533	171	19	.	.	PROPN
aiti-2533	171	20	3.3	3.3	NUM
aiti-2533	171	21	.	.	PUNCT
aiti-2533	172	1	sensory	sensory	ADJ
aiti-2533	172	2	properties	property	NOUN
aiti-2533	172	3	of	of	ADP
aiti-2533	172	4	tcm	tcm	PROPN
aiti-2533	172	5	and	and	CCONJ
aiti-2533	172	6	tbm	tbm	ADJ
aiti-2533	172	7	soy	soy	NOUN
aiti-2533	172	8	sauces	sauce	NOUN
aiti-2533	172	9	the	the	DET
aiti-2533	172	10	sensory	sensory	ADJ
aiti-2533	172	11	scores	score	NOUN
aiti-2533	172	12	of	of	ADP
aiti-2533	172	13	four	four	NUM
aiti-2533	172	14	different	different	ADJ
aiti-2533	172	15	soy	soy	NOUN
aiti-2533	172	16	sauces	sauce	NOUN
aiti-2533	172	17	are	be	AUX
aiti-2533	172	18	shown	show	VERB
aiti-2533	172	19	in	in	ADP
aiti-2533	172	20	table	table	NOUN
aiti-2533	172	21	1	1	NUM
aiti-2533	172	22	.	.	PUNCT
aiti-2533	173	1	the	the	DET
aiti-2533	173	2	color	color	NOUN
aiti-2533	173	3	,	,	PUNCT
aiti-2533	173	4	flavor	flavor	NOUN
aiti-2533	173	5	,	,	PUNCT
aiti-2533	173	6	texture	texture	NOUN
aiti-2533	173	7	,	,	PUNCT
aiti-2533	173	8	savor	savor	NOUN
aiti-2533	173	9	and	and	CCONJ
aiti-2533	173	10	overall	overall	ADV
aiti-2533	173	11	liking	like	VERB
aiti-2533	173	12	scores	score	NOUN
aiti-2533	173	13	in	in	ADP
aiti-2533	173	14	the	the	DET
aiti-2533	173	15	tested	test	VERB
aiti-2533	173	16	soy	soy	NOUN
aiti-2533	173	17	sauces	sauce	NOUN
aiti-2533	173	18	showed	show	VERB
aiti-2533	173	19	very	very	ADV
aiti-2533	173	20	high	high	ADJ
aiti-2533	173	21	agreement	agreement	NOUN
aiti-2533	173	22	;	;	PUNCT
aiti-2533	173	23	therefore	therefore	ADV
aiti-2533	173	24	,	,	PUNCT
aiti-2533	173	25	the	the	DET
aiti-2533	173	26	overall	overall	ADJ
aiti-2533	173	27	liking	like	VERB
aiti-2533	173	28	score	score	NOUN
aiti-2533	173	29	alone	alone	ADV
aiti-2533	173	30	could	could	AUX
aiti-2533	173	31	be	be	AUX
aiti-2533	173	32	used	use	VERB
aiti-2533	173	33	to	to	PART
aiti-2533	173	34	describe	describe	VERB
aiti-2533	173	35	the	the	DET
aiti-2533	173	36	overall	overall	ADJ
aiti-2533	173	37	sensory	sensory	ADJ
aiti-2533	173	38	preference	preference	NOUN
aiti-2533	173	39	of	of	ADP
aiti-2533	173	40	the	the	DET
aiti-2533	173	41	tested	test	VERB
aiti-2533	173	42	soy	soy	NOUN
aiti-2533	173	43	sauces	sauce	NOUN
aiti-2533	173	44	.	.	PUNCT
aiti-2533	174	1	the	the	DET
aiti-2533	174	2	overall	overall	ADJ
aiti-2533	174	3	liking	like	VERB
aiti-2533	174	4	score	score	NOUN
aiti-2533	174	5	could	could	AUX
aiti-2533	174	6	be	be	AUX
aiti-2533	174	7	classified	classify	VERB
aiti-2533	174	8	into	into	ADP
aiti-2533	174	9	three	three	NUM
aiti-2533	174	10	groups	group	NOUN
aiti-2533	174	11	:	:	PUNCT
aiti-2533	174	12	the	the	DET
aiti-2533	174	13	commercial	commercial	ADJ
aiti-2533	174	14	soy	soy	NOUN
aiti-2533	174	15	sauce	sauce	NOUN
aiti-2533	174	16	showing	show	VERB
aiti-2533	174	17	the	the	DET
aiti-2533	174	18	highest	high	ADJ
aiti-2533	174	19	overall	overall	ADJ
aiti-2533	174	20	liking	liking	NOUN
aiti-2533	174	21	scores	score	NOUN
aiti-2533	174	22	,	,	PUNCT
aiti-2533	174	23	followed	follow	VERB
aiti-2533	174	24	by	by	ADP
aiti-2533	174	25	tbm-3	tbm-3	X
aiti-2533	174	26	and	and	CCONJ
aiti-2533	174	27	tcm-3	tcm-3	NUM
aiti-2533	174	28	,	,	PUNCT
aiti-2533	174	29	and	and	CCONJ
aiti-2533	174	30	tcm-3	tcm-3	NUM
aiti-2533	174	31	-	-	PUNCT
aiti-2533	174	32	raw	raw	ADJ
aiti-2533	174	33	.	.	PUNCT
aiti-2533	175	1	the	the	DET
aiti-2533	175	2	commercial	commercial	ADJ
aiti-2533	175	3	product	product	NOUN
aiti-2533	175	4	is	be	AUX
aiti-2533	175	5	a	a	DET
aiti-2533	175	6	very	very	ADV
aiti-2533	175	7	popular	popular	ADJ
aiti-2533	175	8	blend	blend	NOUN
aiti-2533	175	9	in	in	ADP
aiti-2533	175	10	taiwan	taiwan	PROPN
aiti-2533	175	11	,	,	PUNCT
aiti-2533	175	12	and	and	CCONJ
aiti-2533	175	13	the	the	DET
aiti-2533	175	14	formulation	formulation	NOUN
aiti-2533	175	15	may	may	AUX
aiti-2533	175	16	include	include	VERB
aiti-2533	175	17	certain	certain	ADJ
aiti-2533	175	18	ingredients	ingredient	NOUN
aiti-2533	175	19	specifically	specifically	ADV
aiti-2533	175	20	for	for	ADP
aiti-2533	175	21	improving	improve	VERB
aiti-2533	175	22	the	the	DET
aiti-2533	175	23	flavor	flavor	NOUN
aiti-2533	175	24	properties	property	NOUN
aiti-2533	175	25	.	.	PUNCT
aiti-2533	176	1	therefore	therefore	ADV
aiti-2533	176	2	,	,	PUNCT
aiti-2533	176	3	it	it	PRON
aiti-2533	176	4	was	be	AUX
aiti-2533	176	5	not	not	PART
aiti-2533	176	6	a	a	DET
aiti-2533	176	7	surprise	surprise	NOUN
aiti-2533	176	8	to	to	PART
aiti-2533	176	9	see	see	VERB
aiti-2533	176	10	that	that	SCONJ
aiti-2533	176	11	the	the	DET
aiti-2533	176	12	commercial	commercial	ADJ
aiti-2533	176	13	product	product	NOUN
aiti-2533	176	14	received	receive	VERB
aiti-2533	176	15	the	the	DET
aiti-2533	176	16	highest	high	ADJ
aiti-2533	176	17	score	score	NOUN
aiti-2533	176	18	in	in	ADP
aiti-2533	176	19	all	all	DET
aiti-2533	176	20	the	the	DET
aiti-2533	176	21	sensory	sensory	ADJ
aiti-2533	176	22	properties	property	NOUN
aiti-2533	176	23	.	.	PUNCT
aiti-2533	177	1	for	for	ADP
aiti-2533	177	2	other	other	ADJ
aiti-2533	177	3	soy	soy	NOUN
aiti-2533	177	4	sauces	sauce	NOUN
aiti-2533	177	5	,	,	PUNCT
aiti-2533	177	6	only	only	ADV
aiti-2533	177	7	additional	additional	ADJ
aiti-2533	177	8	10	10	NUM
aiti-2533	177	9	%	%	NOUN
aiti-2533	177	10	sugar	sugar	NOUN
aiti-2533	177	11	was	be	AUX
aiti-2533	177	12	added	add	VERB
aiti-2533	177	13	before	before	ADP
aiti-2533	177	14	cooking	cooking	NOUN
aiti-2533	177	15	and	and	CCONJ
aiti-2533	177	16	then	then	ADV
aiti-2533	177	17	1	1	NUM
aiti-2533	177	18	%	%	NOUN
aiti-2533	177	19	ethanol	ethanol	NOUN
aiti-2533	177	20	was	be	AUX
aiti-2533	177	21	added	add	VERB
aiti-2533	177	22	after	after	ADP
aiti-2533	177	23	cooking	cook	VERB
aiti-2533	177	24	,	,	PUNCT
aiti-2533	177	25	while	while	SCONJ
aiti-2533	177	26	only	only	ADV
aiti-2533	177	27	water	water	NOUN
aiti-2533	177	28	was	be	AUX
aiti-2533	177	29	added	add	VERB
aiti-2533	177	30	during	during	ADP
aiti-2533	177	31	the	the	DET
aiti-2533	177	32	cooking	cooking	NOUN
aiti-2533	177	33	stage	stage	NOUN
aiti-2533	177	34	and	and	CCONJ
aiti-2533	177	35	no	no	DET
aiti-2533	177	36	ethanol	ethanol	NOUN
aiti-2533	177	37	was	be	AUX
aiti-2533	177	38	added	add	VERB
aiti-2533	177	39	for	for	ADP
aiti-2533	177	40	tcm-3	tcm-3	ADV
aiti-2533	177	41	-	-	PUNCT
aiti-2533	177	42	raw	raw	ADJ
aiti-2533	177	43	.	.	NOUN
aiti-2533	177	44	table	table	NOUN
aiti-2533	177	45	1	1	NUM
aiti-2533	177	46	.	.	X
aiti-2533	177	47	hedonic	hedonic	ADJ
aiti-2533	177	48	rating	rating	NOUN
aiti-2533	177	49	scores	score	NOUN
aiti-2533	177	50	by	by	ADP
aiti-2533	177	51	sensory	sensory	ADJ
aiti-2533	177	52	evaluation	evaluation	NOUN
aiti-2533	177	53	sample	sample	NOUN
aiti-2533	177	54	colour	colour	NOUN
aiti-2533	177	55	flavour	flavour	ADJ
aiti-2533	177	56	texture	texture	ADJ
aiti-2533	177	57	savour	savour	NOUN
aiti-2533	177	58	overall	overall	ADJ
aiti-2533	177	59	tbm-3	tbm-3	NUM
aiti-2533	177	60	5.72	5.72	NUM
aiti-2533	177	61	b	b	NUM
aiti-2533	177	62	5.32	5.32	NUM
aiti-2533	177	63	b	b	NUM
aiti-2533	177	64	5.25	5.25	NUM
aiti-2533	177	65	b	b	NOUN
aiti-2533	177	66	5.29	5.29	NUM
aiti-2533	177	67	b	b	NUM
aiti-2533	177	68	5.31	5.31	NUM
aiti-2533	177	69	b	b	NOUN
aiti-2533	177	70	tcm-3	tcm-3	NUM
aiti-2533	177	71	-	-	PUNCT
aiti-2533	177	72	raw	raw	ADJ
aiti-2533	177	73	5.49	5.49	NUM
aiti-2533	177	74	b	b	NOUN
aiti-2533	177	75	4.58	4.58	NUM
aiti-2533	177	76	c	c	NOUN
aiti-2533	177	77	4.55	4.55	NUM
aiti-2533	177	78	c	c	NOUN
aiti-2533	177	79	4.71	4.71	NUM
aiti-2533	177	80	bc	bc	PROPN
aiti-2533	177	81	4.63	4.63	NUM
aiti-2533	177	82	c	c	PROPN
aiti-2533	177	83	tcm-3	tcm-3	ADP
aiti-2533	177	84	5.65	5.65	NUM
aiti-2533	177	85	b	b	NOUN
aiti-2533	177	86	5.45	5.45	NUM
aiti-2533	177	87	b	b	NOUN
aiti-2533	177	88	5.22	5.22	NUM
aiti-2533	177	89	b	b	SYM
aiti-2533	177	90	5.29	5.29	NUM
aiti-2533	177	91	b	b	NOUN
aiti-2533	177	92	5.43	5.43	NUM
aiti-2533	177	93	b	b	NOUN
aiti-2533	177	94	commercial	commercial	NOUN
aiti-2533	177	95	6.45	6.45	NUM
aiti-2533	177	96	a	a	DET
aiti-2533	177	97	6.46	6.46	NUM
aiti-2533	177	98	a	a	DET
aiti-2533	177	99	6.51	6.51	NUM
aiti-2533	177	100	a	a	DET
aiti-2533	177	101	6.35	6.35	NUM
aiti-2533	177	102	a	a	DET
aiti-2533	177	103	6.57	6.57	NUM
aiti-2533	177	104	a	a	DET
aiti-2533	177	105	a	a	DET
aiti-2533	177	106	,	,	PUNCT
aiti-2533	177	107	b	b	NOUN
aiti-2533	177	108	,	,	PUNCT
aiti-2533	177	109	c	c	NOUN
aiti-2533	177	110	,	,	PUNCT
aiti-2533	177	111	different	different	ADJ
aiti-2533	177	112	letters	letter	NOUN
aiti-2533	177	113	indicate	indicate	VERB
aiti-2533	177	114	significant	significant	ADJ
aiti-2533	177	115	difference	difference	NOUN
aiti-2533	177	116	in	in	ADP
aiti-2533	177	117	a	a	DET
aiti-2533	177	118	column	column	NOUN
aiti-2533	177	119	(	(	PUNCT
aiti-2533	177	120	p<0.05	p<0.05	NOUN
aiti-2533	177	121	)	)	PUNCT
aiti-2533	177	122	.	.	PUNCT
aiti-2533	178	1	table	table	NOUN
aiti-2533	178	2	2	2	NUM
aiti-2533	178	3	.	.	PUNCT
aiti-2533	178	4	correlation	correlation	NOUN
aiti-2533	178	5	coefficients	coefficient	NOUN
aiti-2533	178	6	between	between	ADP
aiti-2533	178	7	chemical	chemical	NOUN
aiti-2533	178	8	properties	property	NOUN
aiti-2533	178	9	and	and	CCONJ
aiti-2533	178	10	the	the	DET
aiti-2533	178	11	overall	overall	ADJ
aiti-2533	178	12	sensory	sensory	ADJ
aiti-2533	178	13	score	score	NOUN
aiti-2533	178	14	total	total	ADJ
aiti-2533	178	15	nitrogen	nitrogen	NOUN
aiti-2533	178	16	formal	formal	ADJ
aiti-2533	178	17	nitrogen	nitrogen	NOUN
aiti-2533	178	18	amino	amino	NOUN
aiti-2533	178	19	nitrogen	nitrogen	NOUN
aiti-2533	178	20	salinity	salinity	NOUN
aiti-2533	178	21	brix	brix	NOUN
aiti-2533	178	22	reducing	reduce	VERB
aiti-2533	178	23	sugar	sugar	NOUN
aiti-2533	178	24	ph	ph	ADJ
aiti-2533	178	25	organic	organic	ADJ
aiti-2533	178	26	acid	acid	NOUN
aiti-2533	178	27	overall	overall	ADJ
aiti-2533	178	28	favourite	favourite	ADJ
aiti-2533	178	29	total	total	ADJ
aiti-2533	178	30	nitrogen	nitrogen	NOUN
aiti-2533	178	31	1	1	NUM
aiti-2533	178	32	formal	formal	ADJ
aiti-2533	178	33	nitrogen	nitrogen	NOUN
aiti-2533	178	34	0.09	0.09	NUM
aiti-2533	178	35	1	1	NUM
aiti-2533	178	36	amino	amino	NOUN
aiti-2533	178	37	nitrogen	nitrogen	NOUN
aiti-2533	178	38	0.09	0.09	NUM
aiti-2533	178	39	1.00	1.00	NUM
aiti-2533	178	40	1	1	NUM
aiti-2533	178	41	salinity	salinity	NOUN
aiti-2533	178	42	-0.26	-0.26	NOUN
aiti-2533	178	43	0.84	0.84	NUM
aiti-2533	178	44	0.84	0.84	NUM
aiti-2533	178	45	1	1	NUM
aiti-2533	178	46	brix	brix	NOUN
aiti-2533	178	47	0.49	0.49	NUM
aiti-2533	178	48	-0.51	-0.51	NOUN
aiti-2533	178	49	-0.49	-0.49	NOUN
aiti-2533	178	50	-0.43	-0.43	CCONJ
aiti-2533	178	51	1	1	NUM
aiti-2533	178	52	reducing	reduce	VERB
aiti-2533	178	53	sugar	sugar	NOUN
aiti-2533	178	54	0.31	0.31	NUM
aiti-2533	178	55	-0.90	-0.90	NUM
aiti-2533	178	56	-0.90	-0.90	NUM
aiti-2533	178	57	-0.81	-0.81	NUM
aiti-2533	178	58	0.76	0.76	NUM
aiti-2533	178	59	1	1	NUM
aiti-2533	178	60	ph	ph	NOUN
aiti-2533	178	61	-0.15	-0.15	NUM
aiti-2533	178	62	0.61	0.61	NUM
aiti-2533	178	63	0.64	0.64	NUM
aiti-2533	178	64	0.30	0.30	NUM
aiti-2533	178	65	-0.59	-0.59	NUM
aiti-2533	178	66	-0.78	-0.78	NOUN
aiti-2533	178	67	1	1	NUM
aiti-2533	178	68	organic	organic	ADJ
aiti-2533	178	69	acid	acid	NOUN
aiti-2533	178	70	0.67	0.67	NUM
aiti-2533	178	71	-0.55	-0.55	NOUN
aiti-2533	178	72	-0.56	-0.56	NUM
aiti-2533	178	73	-0.56	-0.56	NUM
aiti-2533	178	74	0.75	0.75	NUM
aiti-2533	178	75	0.86	0.86	NUM
aiti-2533	178	76	-0.81	-0.81	NUM
aiti-2533	178	77	1	1	NUM
aiti-2533	178	78	overall	overall	ADJ
aiti-2533	178	79	favourite	favourite	ADJ
aiti-2533	178	80	0.32	0.32	NUM
aiti-2533	178	81	-0.91	-0.91	NOUN
aiti-2533	178	82	-0.91	-0.91	NOUN
aiti-2533	178	83	-0.86	-0.86	NUM
aiti-2533	178	84	0.74	0.74	NUM
aiti-2533	178	85	0.99	0.99	NUM
aiti-2533	178	86	-0.71	-0.71	NOUN
aiti-2533	178	87	0.82	0.82	NUM
aiti-2533	178	88	1	1	NUM
aiti-2533	178	89	tcm-3	tcm-3	NUM
aiti-2533	178	90	and	and	CCONJ
aiti-2533	178	91	tbm-3	tbm-3	PRON
aiti-2533	178	92	were	be	AUX
aiti-2533	178	93	produced	produce	VERB
aiti-2533	178	94	from	from	ADP
aiti-2533	178	95	3	3	NUM
aiti-2533	178	96	month	month	NOUN
aiti-2533	178	97	-	-	PUNCT
aiti-2533	178	98	fermented	ferment	VERB
aiti-2533	178	99	tcm	tcm	PROPN
aiti-2533	178	100	and	and	CCONJ
aiti-2533	178	101	tbm	tbm	NOUN
aiti-2533	178	102	,	,	PUNCT
aiti-2533	178	103	respectively	respectively	ADV
aiti-2533	178	104	,	,	PUNCT
aiti-2533	178	105	with	with	ADP
aiti-2533	178	106	the	the	DET
aiti-2533	178	107	addition	addition	NOUN
aiti-2533	178	108	of	of	ADP
aiti-2533	178	109	10	10	NUM
aiti-2533	178	110	%	%	NOUN
aiti-2533	178	111	sugar	sugar	NOUN
aiti-2533	178	112	to	to	ADP
aiti-2533	178	113	the	the	DET
aiti-2533	178	114	sauce	sauce	NOUN
aiti-2533	178	115	prior	prior	ADV
aiti-2533	178	116	to	to	ADP
aiti-2533	178	117	the	the	DET
aiti-2533	178	118	cooking	cooking	NOUN
aiti-2533	178	119	process	process	NOUN
aiti-2533	178	120	and	and	CCONJ
aiti-2533	178	121	then	then	ADV
aiti-2533	178	122	1	1	NUM
aiti-2533	178	123	%	%	NOUN
aiti-2533	178	124	ethanol	ethanol	NOUN
aiti-2533	178	125	were	be	AUX
aiti-2533	178	126	added	add	VERB
aiti-2533	178	127	after	after	ADP
aiti-2533	178	128	cooling	cool	VERB
aiti-2533	178	129	down	down	ADP
aiti-2533	178	130	.	.	PUNCT
aiti-2533	179	1	based	base	VERB
aiti-2533	179	2	on	on	ADP
aiti-2533	179	3	the	the	DET
aiti-2533	179	4	results	result	NOUN
aiti-2533	179	5	obtained	obtain	VERB
aiti-2533	179	6	from	from	ADP
aiti-2533	179	7	the	the	DET
aiti-2533	179	8	moromi	moromi	NOUN
aiti-2533	179	9	fermentation	fermentation	NOUN
aiti-2533	179	10	,	,	PUNCT
aiti-2533	179	11	it	it	PRON
aiti-2533	179	12	was	be	AUX
aiti-2533	179	13	clear	clear	ADJ
aiti-2533	179	14	that	that	SCONJ
aiti-2533	179	15	tcm	tcm	PROPN
aiti-2533	179	16	showed	show	VERB
aiti-2533	179	17	better	well	ADJ
aiti-2533	179	18	chemical	chemical	NOUN
aiti-2533	179	19	properties	property	NOUN
aiti-2533	179	20	than	than	ADP
aiti-2533	179	21	tbm	tbm	NOUN
aiti-2533	179	22	;	;	PUNCT
aiti-2533	179	23	however	however	ADV
aiti-2533	179	24	,	,	PUNCT
aiti-2533	179	25	the	the	DET
aiti-2533	179	26	overall	overall	ADJ
aiti-2533	179	27	liking	liking	NOUN
aiti-2533	179	28	scores	score	NOUN
aiti-2533	179	29	between	between	ADP
aiti-2533	179	30	tcm-3	tcm-3	NUM
aiti-2533	179	31	and	and	CCONJ
aiti-2533	179	32	tbm-3	tbm-3	PRON
aiti-2533	179	33	did	do	AUX
aiti-2533	179	34	not	not	PART
aiti-2533	179	35	differ	differ	VERB
aiti-2533	179	36	significantly	significantly	ADV
aiti-2533	179	37	.	.	PUNCT
aiti-2533	180	1	it	it	PRON
aiti-2533	180	2	was	be	AUX
aiti-2533	180	3	possible	possible	ADJ
aiti-2533	180	4	that	that	SCONJ
aiti-2533	180	5	different	different	ADJ
aiti-2533	180	6	chemical	chemical	NOUN
aiti-2533	180	7	properties	property	NOUN
aiti-2533	180	8	contributed	contribute	VERB
aiti-2533	180	9	differently	differently	ADV
aiti-2533	180	10	to	to	ADP
aiti-2533	180	11	human	human	ADJ
aiti-2533	180	12	mouth	mouth	NOUN
aiti-2533	180	13	’s	’s	PART
aiti-2533	180	14	perception	perception	NOUN
aiti-2533	180	15	,	,	PUNCT
aiti-2533	180	16	and	and	CCONJ
aiti-2533	180	17	the	the	DET
aiti-2533	180	18	contributions	contribution	NOUN
aiti-2533	180	19	from	from	ADP
aiti-2533	180	20	certain	certain	ADJ
aiti-2533	180	21	chemical	chemical	NOUN
aiti-2533	180	22	properties	property	NOUN
aiti-2533	180	23	were	be	AUX
aiti-2533	180	24	evened	even	VERB
aiti-2533	180	25	by	by	ADP
aiti-2533	180	26	other	other	ADJ
aiti-2533	180	27	chemical	chemical	NOUN
aiti-2533	180	28	properties	property	NOUN
aiti-2533	180	29	.	.	PUNCT
aiti-2533	181	1	it	it	PRON
aiti-2533	181	2	was	be	AUX
aiti-2533	181	3	also	also	ADV
aiti-2533	181	4	possible	possible	ADJ
aiti-2533	181	5	that	that	SCONJ
aiti-2533	181	6	the	the	DET
aiti-2533	181	7	addition	addition	NOUN
aiti-2533	181	8	of	of	ADP
aiti-2533	181	9	sugar	sugar	NOUN
aiti-2533	181	10	prior	prior	ADV
aiti-2533	181	11	to	to	ADP
aiti-2533	181	12	cooking	cooking	NOUN
aiti-2533	181	13	and	and	CCONJ
aiti-2533	181	14	also	also	ADV
aiti-2533	181	15	the	the	DET
aiti-2533	181	16	addition	addition	NOUN
aiti-2533	181	17	of	of	ADP
aiti-2533	181	18	ethanol	ethanol	NOUN
aiti-2533	181	19	concealed	conceal	VERB
aiti-2533	181	20	the	the	DET
aiti-2533	181	21	differences	difference	NOUN
aiti-2533	181	22	in	in	ADP
aiti-2533	181	23	the	the	DET
aiti-2533	181	24	chemical	chemical	NOUN
aiti-2533	181	25	properties	property	NOUN
aiti-2533	181	26	and	and	CCONJ
aiti-2533	181	27	resulted	result	VERB
aiti-2533	181	28	in	in	ADP
aiti-2533	181	29	the	the	DET
aiti-2533	181	30	same	same	ADJ
aiti-2533	181	31	level	level	NOUN
aiti-2533	181	32	of	of	ADP
aiti-2533	181	33	the	the	DET
aiti-2533	181	34	overall	overall	ADJ
aiti-2533	181	35	liking	liking	NOUN
aiti-2533	181	36	score	score	NOUN
aiti-2533	181	37	.	.	PUNCT
aiti-2533	182	1	advances	advance	NOUN
aiti-2533	182	2	in	in	ADP
aiti-2533	182	3	technology	technology	NOUN
aiti-2533	182	4	innovation	innovation	NOUN
aiti-2533	182	5	,	,	PUNCT
aiti-2533	182	6	vol	vol	NOUN
aiti-2533	182	7	.	.	PROPN
aiti-2533	183	1	4	4	NUM
aiti-2533	183	2	,	,	PUNCT
aiti-2533	183	3	no	no	INTJ
aiti-2533	183	4	.	.	NOUN
aiti-2533	183	5	1	1	NUM
aiti-2533	183	6	,	,	PUNCT
aiti-2533	183	7	2019	2019	NUM
aiti-2533	183	8	,	,	PUNCT
aiti-2533	183	9	pp	pp	ADJ
aiti-2533	183	10	.	.	PUNCT
aiti-2533	184	1	11	11	NUM
aiti-2533	184	2	20	20	NUM
aiti-2533	184	3	18	18	NUM
aiti-2533	184	4	tcm-3	tcm-3	NUM
aiti-2533	184	5	-	-	PUNCT
aiti-2533	184	6	raw	raw	ADJ
aiti-2533	184	7	was	be	AUX
aiti-2533	184	8	produced	produce	VERB
aiti-2533	184	9	from	from	ADP
aiti-2533	184	10	3	3	NUM
aiti-2533	184	11	month	month	NOUN
aiti-2533	184	12	-	-	PUNCT
aiti-2533	184	13	fermented	ferment	VERB
aiti-2533	184	14	tcm	tcm	PROPN
aiti-2533	184	15	with	with	ADP
aiti-2533	184	16	the	the	DET
aiti-2533	184	17	addition	addition	NOUN
aiti-2533	184	18	of	of	ADP
aiti-2533	184	19	only	only	ADJ
aiti-2533	184	20	water	water	NOUN
aiti-2533	184	21	during	during	ADP
aiti-2533	184	22	cooking	cook	VERB
aiti-2533	184	23	.	.	PUNCT
aiti-2533	185	1	without	without	ADP
aiti-2533	185	2	extra	extra	ADJ
aiti-2533	185	3	sugar	sugar	NOUN
aiti-2533	185	4	to	to	PART
aiti-2533	185	5	promote	promote	VERB
aiti-2533	185	6	the	the	DET
aiti-2533	185	7	maillard	maillard	NOUN
aiti-2533	185	8	reaction	reaction	NOUN
aiti-2533	185	9	,	,	PUNCT
aiti-2533	185	10	tcm-3	tcm-3	ADV
aiti-2533	185	11	-	-	PUNCT
aiti-2533	185	12	raw	raw	ADJ
aiti-2533	185	13	received	receive	VERB
aiti-2533	185	14	a	a	DET
aiti-2533	185	15	lower	low	ADJ
aiti-2533	185	16	overall	overall	ADJ
aiti-2533	185	17	liking	like	VERB
aiti-2533	185	18	score	score	NOUN
aiti-2533	185	19	than	than	ADP
aiti-2533	185	20	tcm-3	tcm-3	NUM
aiti-2533	185	21	the	the	DET
aiti-2533	185	22	chemical	chemical	ADJ
aiti-2533	185	23	properties	property	NOUN
aiti-2533	185	24	of	of	ADP
aiti-2533	185	25	four	four	NUM
aiti-2533	185	26	soy	soy	NOUN
aiti-2533	185	27	sauces	sauce	NOUN
aiti-2533	185	28	shown	show	VERB
aiti-2533	185	29	in	in	ADP
aiti-2533	185	30	table	table	NOUN
aiti-2533	185	31	2	2	NUM
aiti-2533	185	32	,	,	PUNCT
aiti-2533	185	33	and	and	CCONJ
aiti-2533	185	34	the	the	DET
aiti-2533	185	35	correlation	correlation	NOUN
aiti-2533	185	36	coefficients	coefficient	NOUN
aiti-2533	185	37	of	of	ADP
aiti-2533	185	38	the	the	DET
aiti-2533	185	39	chemical	chemical	NOUN
aiti-2533	185	40	properties	property	NOUN
aiti-2533	185	41	and	and	CCONJ
aiti-2533	185	42	the	the	DET
aiti-2533	185	43	overall	overall	ADJ
aiti-2533	185	44	liking	liking	NOUN
aiti-2533	185	45	scores	score	NOUN
aiti-2533	185	46	are	be	AUX
aiti-2533	185	47	shown	show	VERB
aiti-2533	185	48	in	in	ADP
aiti-2533	185	49	table	table	NOUN
aiti-2533	185	50	3	3	NUM
aiti-2533	185	51	.	.	PUNCT
aiti-2533	185	52	compared	compare	VERB
aiti-2533	185	53	to	to	ADP
aiti-2533	185	54	the	the	DET
aiti-2533	185	55	chemical	chemical	NOUN
aiti-2533	185	56	properties	property	NOUN
aiti-2533	185	57	of	of	ADP
aiti-2533	185	58	other	other	ADJ
aiti-2533	185	59	soy	soy	NOUN
aiti-2533	185	60	sauces	sauce	NOUN
aiti-2533	185	61	,	,	PUNCT
aiti-2533	185	62	the	the	DET
aiti-2533	185	63	commercial	commercial	ADJ
aiti-2533	185	64	soy	soy	NOUN
aiti-2533	185	65	sauce	sauce	NOUN
aiti-2533	185	66	had	have	VERB
aiti-2533	185	67	lower	low	ADJ
aiti-2533	185	68	formal	formal	ADJ
aiti-2533	185	69	nitrogen	nitrogen	NOUN
aiti-2533	185	70	,	,	PUNCT
aiti-2533	185	71	amino	amino	NOUN
aiti-2533	185	72	nitrogen	nitrogen	NOUN
aiti-2533	185	73	and	and	CCONJ
aiti-2533	185	74	salt	salt	NOUN
aiti-2533	185	75	concentration	concentration	NOUN
aiti-2533	185	76	but	but	CCONJ
aiti-2533	185	77	high	high	ADJ
aiti-2533	185	78	brix	brix	NOUN
aiti-2533	185	79	,	,	PUNCT
aiti-2533	185	80	reducing	reduce	VERB
aiti-2533	185	81	sugar	sugar	NOUN
aiti-2533	185	82	and	and	CCONJ
aiti-2533	185	83	organic	organic	ADJ
aiti-2533	185	84	acid	acid	NOUN
aiti-2533	185	85	contents	content	NOUN
aiti-2533	185	86	.	.	PUNCT
aiti-2533	186	1	this	this	PRON
aiti-2533	186	2	agreed	agree	VERB
aiti-2533	186	3	with	with	ADP
aiti-2533	186	4	the	the	DET
aiti-2533	186	5	correlation	correlation	NOUN
aiti-2533	186	6	coefficients	coefficient	NOUN
aiti-2533	186	7	between	between	ADP
aiti-2533	186	8	the	the	DET
aiti-2533	186	9	overall	overall	ADJ
aiti-2533	186	10	liking	like	VERB
aiti-2533	186	11	score	score	NOUN
aiti-2533	186	12	and	and	CCONJ
aiti-2533	186	13	chemical	chemical	NOUN
aiti-2533	186	14	properties	property	NOUN
aiti-2533	186	15	,	,	PUNCT
aiti-2533	186	16	significant	significant	ADJ
aiti-2533	186	17	negative	negative	ADJ
aiti-2533	186	18	coefficients	coefficient	NOUN
aiti-2533	186	19	for	for	ADP
aiti-2533	186	20	formal	formal	ADJ
aiti-2533	186	21	nitrogen	nitrogen	NOUN
aiti-2533	186	22	content	content	NOUN
aiti-2533	186	23	(	(	PUNCT
aiti-2533	186	24	r	r	NOUN
aiti-2533	186	25	=	=	SYM
aiti-2533	186	26	-0.88	-0.88	NOUN
aiti-2533	186	27	)	)	PUNCT
aiti-2533	186	28	,	,	PUNCT
aiti-2533	186	29	amino	amino	NOUN
aiti-2533	186	30	nitrogen	nitrogen	NOUN
aiti-2533	186	31	content	content	NOUN
aiti-2533	186	32	(	(	PUNCT
aiti-2533	186	33	r	r	NOUN
aiti-2533	186	34	=	=	NOUN
aiti-2533	186	35	-0.87	-0.87	NUM
aiti-2533	186	36	)	)	PUNCT
aiti-2533	186	37	and	and	CCONJ
aiti-2533	186	38	salt	salt	NOUN
aiti-2533	186	39	concentration	concentration	NOUN
aiti-2533	186	40	(	(	PUNCT
aiti-2533	186	41	r	r	NOUN
aiti-2533	186	42	=	=	SYM
aiti-2533	186	43	-0.88	-0.88	NOUN
aiti-2533	186	44	)	)	PUNCT
aiti-2533	186	45	,	,	PUNCT
aiti-2533	186	46	but	but	CCONJ
aiti-2533	186	47	significant	significant	ADJ
aiti-2533	186	48	positive	positive	ADJ
aiti-2533	186	49	coefficients	coefficient	NOUN
aiti-2533	186	50	for	for	ADP
aiti-2533	186	51	brix	brix	NOUN
aiti-2533	186	52	(	(	PUNCT
aiti-2533	186	53	r	r	NOUN
aiti-2533	186	54	=	=	SYM
aiti-2533	186	55	0.81	0.81	NUM
aiti-2533	186	56	)	)	PUNCT
aiti-2533	186	57	,	,	PUNCT
aiti-2533	186	58	reducing	reduce	VERB
aiti-2533	186	59	sugar	sugar	NOUN
aiti-2533	186	60	content	content	NOUN
aiti-2533	186	61	(	(	PUNCT
aiti-2533	186	62	r	r	NOUN
aiti-2533	186	63	=	=	NOUN
aiti-2533	186	64	0.996	0.996	NUM
aiti-2533	186	65	)	)	PUNCT
aiti-2533	186	66	and	and	CCONJ
aiti-2533	186	67	organic	organic	ADJ
aiti-2533	186	68	acid	acid	NOUN
aiti-2533	186	69	content	content	NOUN
aiti-2533	186	70	(	(	PUNCT
aiti-2533	186	71	r	r	NOUN
aiti-2533	186	72	=	=	NOUN
aiti-2533	186	73	0.76	0.76	NUM
aiti-2533	186	74	)	)	PUNCT
aiti-2533	186	75	.	.	PUNCT
aiti-2533	187	1	tcm-3	tcm-3	PUNCT
aiti-2533	187	2	had	have	VERB
aiti-2533	187	3	a	a	DET
aiti-2533	187	4	higher	high	ADJ
aiti-2533	187	5	salt	salt	NOUN
aiti-2533	187	6	concentration	concentration	NOUN
aiti-2533	187	7	,	,	PUNCT
aiti-2533	187	8	reducing	reduce	VERB
aiti-2533	187	9	sugar	sugar	NOUN
aiti-2533	187	10	and	and	CCONJ
aiti-2533	187	11	organic	organic	ADJ
aiti-2533	187	12	acid	acid	NOUN
aiti-2533	187	13	contents	content	NOUN
aiti-2533	187	14	than	than	ADP
aiti-2533	187	15	tbm-3	tbm-3	X
aiti-2533	187	16	;	;	PUNCT
aiti-2533	187	17	however	however	ADV
aiti-2533	187	18	,	,	PUNCT
aiti-2533	187	19	there	there	PRON
aiti-2533	187	20	was	be	VERB
aiti-2533	187	21	no	no	DET
aiti-2533	187	22	significant	significant	ADJ
aiti-2533	187	23	difference	difference	NOUN
aiti-2533	187	24	in	in	ADP
aiti-2533	187	25	all	all	DET
aiti-2533	187	26	the	the	DET
aiti-2533	187	27	sensory	sensory	ADJ
aiti-2533	187	28	scores	score	NOUN
aiti-2533	187	29	.	.	PUNCT
aiti-2533	188	1	it	it	PRON
aiti-2533	188	2	was	be	AUX
aiti-2533	188	3	possible	possible	ADJ
aiti-2533	188	4	that	that	SCONJ
aiti-2533	188	5	the	the	DET
aiti-2533	188	6	beneficial	beneficial	ADJ
aiti-2533	188	7	effects	effect	NOUN
aiti-2533	188	8	of	of	ADP
aiti-2533	188	9	reducing	reduce	VERB
aiti-2533	188	10	sugar	sugar	NOUN
aiti-2533	188	11	and	and	CCONJ
aiti-2533	188	12	organic	organic	ADJ
aiti-2533	188	13	acid	acid	NOUN
aiti-2533	188	14	contents	content	NOUN
aiti-2533	188	15	were	be	AUX
aiti-2533	188	16	rebuffed	rebuff	VERB
aiti-2533	188	17	by	by	ADP
aiti-2533	188	18	the	the	DET
aiti-2533	188	19	disadvantage	disadvantage	NOUN
aiti-2533	188	20	of	of	ADP
aiti-2533	188	21	high	high	ADJ
aiti-2533	188	22	salt	salt	NOUN
aiti-2533	188	23	concentration	concentration	NOUN
aiti-2533	188	24	.	.	PUNCT
aiti-2533	189	1	with	with	ADP
aiti-2533	189	2	the	the	DET
aiti-2533	189	3	addition	addition	NOUN
aiti-2533	189	4	of	of	ADP
aiti-2533	189	5	sugar	sugar	NOUN
aiti-2533	189	6	and	and	CCONJ
aiti-2533	189	7	ethanol	ethanol	NOUN
aiti-2533	189	8	,	,	PUNCT
aiti-2533	189	9	tcm-3	tcm-3	NUM
aiti-2533	189	10	showed	show	VERB
aiti-2533	189	11	higher	high	ADJ
aiti-2533	189	12	brix	brix	NOUN
aiti-2533	189	13	,	,	PUNCT
aiti-2533	189	14	reducing	reduce	VERB
aiti-2533	189	15	sugar	sugar	NOUN
aiti-2533	189	16	and	and	CCONJ
aiti-2533	189	17	organic	organic	ADJ
aiti-2533	189	18	acid	acid	NOUN
aiti-2533	189	19	contents	content	NOUN
aiti-2533	189	20	than	than	ADP
aiti-2533	189	21	tcm-3	tcm-3	ADV
aiti-2533	189	22	-	-	PUNCT
aiti-2533	189	23	raw	raw	ADJ
aiti-2533	189	24	.	.	PUNCT
aiti-2533	190	1	thus	thus	ADV
aiti-2533	190	2	,	,	PUNCT
aiti-2533	190	3	tcm-3	tcm-3	PRON
aiti-2533	190	4	was	be	AUX
aiti-2533	190	5	expected	expect	VERB
aiti-2533	190	6	to	to	PART
aiti-2533	190	7	gain	gain	VERB
aiti-2533	190	8	higher	high	ADJ
aiti-2533	190	9	sensory	sensory	ADJ
aiti-2533	190	10	scores	score	NOUN
aiti-2533	190	11	than	than	ADP
aiti-2533	190	12	tcm-3	tcm-3	NUM
aiti-2533	190	13	-	-	PUNCT
aiti-2533	190	14	raw	raw	ADJ
aiti-2533	190	15	.	.	PUNCT
aiti-2533	191	1	during	during	ADP
aiti-2533	191	2	soy	soy	NOUN
aiti-2533	191	3	sauce	sauce	NOUN
aiti-2533	191	4	making	making	NOUN
aiti-2533	191	5	,	,	PUNCT
aiti-2533	191	6	it	it	PRON
aiti-2533	191	7	is	be	AUX
aiti-2533	191	8	a	a	DET
aiti-2533	191	9	general	general	ADJ
aiti-2533	191	10	practice	practice	NOUN
aiti-2533	191	11	to	to	PART
aiti-2533	191	12	add	add	VERB
aiti-2533	191	13	sugar	sugar	NOUN
aiti-2533	191	14	during	during	ADP
aiti-2533	191	15	cooking	cooking	NOUN
aiti-2533	191	16	to	to	PART
aiti-2533	191	17	promote	promote	VERB
aiti-2533	191	18	the	the	DET
aiti-2533	191	19	maillard	maillard	NOUN
aiti-2533	191	20	reaction	reaction	NOUN
aiti-2533	191	21	and	and	CCONJ
aiti-2533	191	22	to	to	PART
aiti-2533	191	23	enhance	enhance	VERB
aiti-2533	191	24	the	the	DET
aiti-2533	191	25	flavor	flavor	NOUN
aiti-2533	191	26	properties	property	NOUN
aiti-2533	191	27	of	of	ADP
aiti-2533	191	28	soy	soy	NOUN
aiti-2533	191	29	sauce	sauce	NOUN
aiti-2533	191	30	.	.	PUNCT
aiti-2533	192	1	it	it	PRON
aiti-2533	192	2	is	be	AUX
aiti-2533	192	3	well	well	ADV
aiti-2533	192	4	know	know	VERB
aiti-2533	192	5	that	that	SCONJ
aiti-2533	192	6	free	free	ADJ
aiti-2533	192	7	amino	amino	NOUN
aiti-2533	192	8	acids	acid	NOUN
aiti-2533	192	9	are	be	AUX
aiti-2533	192	10	the	the	DET
aiti-2533	192	11	main	main	ADJ
aiti-2533	192	12	sources	source	NOUN
aiti-2533	192	13	contributing	contribute	VERB
aiti-2533	192	14	to	to	ADP
aiti-2533	192	15	the	the	DET
aiti-2533	192	16	flavor	flavor	NOUN
aiti-2533	192	17	of	of	ADP
aiti-2533	192	18	soy	soy	NOUN
aiti-2533	192	19	sauce	sauce	NOUN
aiti-2533	192	20	[	[	X
aiti-2533	192	21	20	20	NUM
aiti-2533	192	22	]	]	PUNCT
aiti-2533	192	23	.	.	PUNCT
aiti-2533	193	1	free	free	ADJ
aiti-2533	193	2	amino	amino	NOUN
aiti-2533	193	3	acid	acid	NOUN
aiti-2533	193	4	contents	content	NOUN
aiti-2533	193	5	in	in	ADP
aiti-2533	193	6	the	the	DET
aiti-2533	193	7	four	four	NUM
aiti-2533	193	8	different	different	ADJ
aiti-2533	193	9	soy	soy	NOUN
aiti-2533	193	10	sauces	sauce	NOUN
aiti-2533	193	11	were	be	AUX
aiti-2533	193	12	determined	determine	VERB
aiti-2533	193	13	using	use	VERB
aiti-2533	193	14	hplc	hplc	NOUN
aiti-2533	193	15	and	and	CCONJ
aiti-2533	193	16	the	the	DET
aiti-2533	193	17	results	result	NOUN
aiti-2533	193	18	are	be	AUX
aiti-2533	193	19	shown	show	VERB
aiti-2533	193	20	in	in	ADP
aiti-2533	193	21	fig	fig	NOUN
aiti-2533	193	22	.	.	PUNCT
aiti-2533	194	1	7	7	X
aiti-2533	194	2	.	.	X
aiti-2533	194	3	in	in	ADP
aiti-2533	194	4	all	all	DET
aiti-2533	194	5	soy	soy	NOUN
aiti-2533	194	6	sauces	sauce	NOUN
aiti-2533	194	7	,	,	PUNCT
aiti-2533	194	8	glu	glu	PROPN
aiti-2533	194	9	had	have	VERB
aiti-2533	194	10	the	the	DET
aiti-2533	194	11	highest	high	ADJ
aiti-2533	194	12	content	content	NOUN
aiti-2533	194	13	(	(	PUNCT
aiti-2533	194	14	about	about	ADV
aiti-2533	194	15	14	14	NUM
aiti-2533	194	16	-	-	SYM
aiti-2533	194	17	20	20	NUM
aiti-2533	194	18	%	%	NOUN
aiti-2533	194	19	)	)	PUNCT
aiti-2533	194	20	followed	follow	VERB
aiti-2533	194	21	by	by	ADP
aiti-2533	194	22	asp	asp	PROPN
aiti-2533	194	23	and	and	CCONJ
aiti-2533	194	24	leu	leu	PROPN
aiti-2533	194	25	(	(	PUNCT
aiti-2533	194	26	fig	fig	NOUN
aiti-2533	194	27	.	.	PUNCT
aiti-2533	195	1	7a	7a	NUM
aiti-2533	195	2	)	)	PUNCT
aiti-2533	195	3	.	.	PUNCT
aiti-2533	196	1	the	the	DET
aiti-2533	196	2	free	free	ADJ
aiti-2533	196	3	amino	amino	NOUN
aiti-2533	196	4	acid	acid	NOUN
aiti-2533	196	5	profile	profile	NOUN
aiti-2533	196	6	was	be	AUX
aiti-2533	196	7	similar	similar	ADJ
aiti-2533	196	8	to	to	ADP
aiti-2533	196	9	the	the	DET
aiti-2533	196	10	data	datum	NOUN
aiti-2533	196	11	reported	report	VERB
aiti-2533	196	12	reported	report	VERB
aiti-2533	196	13	data	datum	NOUN
aiti-2533	196	14	[	[	X
aiti-2533	196	15	21	21	NUM
aiti-2533	196	16	]	]	PUNCT
aiti-2533	196	17	.	.	PUNCT
aiti-2533	197	1	it	it	PRON
aiti-2533	197	2	was	be	AUX
aiti-2533	197	3	noted	note	VERB
aiti-2533	197	4	that	that	SCONJ
aiti-2533	197	5	the	the	DET
aiti-2533	197	6	commercial	commercial	ADJ
aiti-2533	197	7	soy	soy	NOUN
aiti-2533	197	8	sauce	sauce	NOUN
aiti-2533	197	9	had	have	VERB
aiti-2533	197	10	the	the	DET
aiti-2533	197	11	lowest	low	ADJ
aiti-2533	197	12	glu	glu	NOUN
aiti-2533	197	13	,	,	PUNCT
aiti-2533	197	14	asp	asp	PROPN
aiti-2533	197	15	and	and	CCONJ
aiti-2533	197	16	leu	leu	PROPN
aiti-2533	197	17	,	,	PUNCT
aiti-2533	197	18	while	while	SCONJ
aiti-2533	197	19	tcm-3	tcm-3	NUM
aiti-2533	197	20	-	-	PUNCT
aiti-2533	197	21	raw	raw	ADJ
aiti-2533	197	22	showed	show	VERB
aiti-2533	197	23	the	the	DET
aiti-2533	197	24	highest	high	ADJ
aiti-2533	197	25	contents	content	NOUN
aiti-2533	197	26	.	.	PUNCT
aiti-2533	198	1	the	the	DET
aiti-2533	198	2	sum	sum	NOUN
aiti-2533	198	3	of	of	ADP
aiti-2533	198	4	17	17	NUM
aiti-2533	198	5	measured	measure	VERB
aiti-2533	198	6	amino	amino	NOUN
aiti-2533	198	7	acid	acid	NOUN
aiti-2533	198	8	content	content	NOUN
aiti-2533	198	9	was	be	AUX
aiti-2533	198	10	calculated	calculate	VERB
aiti-2533	198	11	and	and	CCONJ
aiti-2533	198	12	the	the	DET
aiti-2533	198	13	data	datum	NOUN
aiti-2533	198	14	indicated	indicate	VERB
aiti-2533	198	15	that	that	SCONJ
aiti-2533	198	16	the	the	DET
aiti-2533	198	17	commercial	commercial	ADJ
aiti-2533	198	18	soy	soy	NOUN
aiti-2533	198	19	sauce	sauce	NOUN
aiti-2533	198	20	had	have	VERB
aiti-2533	198	21	the	the	DET
aiti-2533	198	22	lowest	low	ADJ
aiti-2533	198	23	total	total	ADJ
aiti-2533	198	24	amino	amino	NOUN
aiti-2533	198	25	acid	acid	NOUN
aiti-2533	198	26	content	content	NOUN
aiti-2533	198	27	,	,	PUNCT
aiti-2533	198	28	while	while	SCONJ
aiti-2533	198	29	tcm-3	tcm-3	NUM
aiti-2533	198	30	-	-	PUNCT
aiti-2533	198	31	raw	raw	ADJ
aiti-2533	198	32	had	have	VERB
aiti-2533	198	33	high	high	ADJ
aiti-2533	198	34	total	total	ADJ
aiti-2533	198	35	amino	amino	NOUN
aiti-2533	198	36	acid	acid	NOUN
aiti-2533	198	37	content	content	NOUN
aiti-2533	198	38	.	.	PUNCT
aiti-2533	199	1	(	(	PUNCT
aiti-2533	199	2	a	a	X
aiti-2533	199	3	)	)	PUNCT
aiti-2533	199	4	total	total	ADJ
aiti-2533	199	5	free	free	ADJ
aiti-2533	199	6	amino	amino	NOUN
aiti-2533	199	7	acid	acid	NOUN
aiti-2533	199	8	contents	content	NOUN
aiti-2533	199	9	(	(	PUNCT
aiti-2533	199	10	b	b	NOUN
aiti-2533	199	11	)	)	PUNCT
aiti-2533	199	12	individual	individual	ADJ
aiti-2533	199	13	free	free	ADJ
aiti-2533	199	14	amino	amino	NOUN
aiti-2533	199	15	acid	acid	NOUN
aiti-2533	199	16	contents	content	NOUN
aiti-2533	199	17	fig	fig	NOUN
aiti-2533	199	18	.	.	PUNCT
aiti-2533	200	1	7	7	NUM
aiti-2533	200	2	(	(	PUNCT
aiti-2533	200	3	a	a	NOUN
aiti-2533	200	4	)	)	PUNCT
aiti-2533	200	5	and	and	CCONJ
aiti-2533	200	6	(	(	PUNCT
aiti-2533	200	7	b	b	NOUN
aiti-2533	200	8	)	)	PUNCT
aiti-2533	200	9	in	in	ADP
aiti-2533	200	10	five	five	NUM
aiti-2533	200	11	different	different	ADJ
aiti-2533	200	12	soy	soy	NOUN
aiti-2533	200	13	sauces	sauce	NOUN
aiti-2533	200	14	.	.	PUNCT
aiti-2533	201	1	tbm-3	tbm-3	ADV
aiti-2533	201	2	:	:	PUNCT
aiti-2533	201	3	tbm	tbm	NOUN
aiti-2533	201	4	at	at	ADP
aiti-2533	201	5	3	3	NUM
aiti-2533	201	6	months	month	NOUN
aiti-2533	201	7	;	;	PUNCT
aiti-2533	201	8	tcm-3	tcm-3	NUM
aiti-2533	201	9	:	:	PUNCT
aiti-2533	201	10	tcm	tcm	PROPN
aiti-2533	201	11	at	at	ADP
aiti-2533	201	12	3	3	NUM
aiti-2533	201	13	months	month	NOUN
aiti-2533	201	14	;	;	PUNCT
aiti-2533	201	15	tcm-3	tcm-3	NUM
aiti-2533	201	16	-	-	PUNCT
aiti-2533	201	17	raw	raw	ADJ
aiti-2533	201	18	:	:	PUNCT
aiti-2533	201	19	raw	raw	ADJ
aiti-2533	201	20	soy	soy	NOUN
aiti-2533	201	21	sauce	sauce	NOUN
aiti-2533	201	22	made	make	VERB
aiti-2533	201	23	from	from	ADP
aiti-2533	201	24	tcm	tcm	PROPN
aiti-2533	201	25	at	at	ADP
aiti-2533	201	26	3	3	NUM
aiti-2533	201	27	months	month	NOUN
aiti-2533	201	28	without	without	ADP
aiti-2533	201	29	the	the	DET
aiti-2533	201	30	addition	addition	NOUN
aiti-2533	201	31	of	of	ADP
aiti-2533	201	32	sugar	sugar	NOUN
aiti-2533	201	33	and	and	CCONJ
aiti-2533	201	34	ethanol	ethanol	NOUN
aiti-2533	201	35	;	;	PUNCT
aiti-2533	201	36	tcm-3	tcm-3	NUM
aiti-2533	201	37	:	:	PUNCT
aiti-2533	201	38	tcm	tcm	PROPN
aiti-2533	201	39	at	at	ADP
aiti-2533	201	40	3	3	NUM
aiti-2533	201	41	months	month	NOUN
aiti-2533	201	42	;	;	PUNCT
aiti-2533	201	43	commercial	commercial	ADJ
aiti-2533	201	44	soy	soy	NOUN
aiti-2533	201	45	sauce	sauce	NOUN
aiti-2533	201	46	:	:	PUNCT
aiti-2533	201	47	a	a	DET
aiti-2533	201	48	very	very	ADV
aiti-2533	201	49	popular	popular	ADJ
aiti-2533	201	50	soy	soy	NOUN
aiti-2533	201	51	sauce	sauce	NOUN
aiti-2533	201	52	in	in	ADP
aiti-2533	201	53	taiwan	taiwan	PROPN
aiti-2533	201	54	.	.	PUNCT
aiti-2533	202	1	data	datum	NOUN
aiti-2533	202	2	are	be	AUX
aiti-2533	202	3	presented	present	VERB
aiti-2533	202	4	as	as	ADP
aiti-2533	202	5	mean	mean	ADJ
aiti-2533	202	6	+	+	CCONJ
aiti-2533	202	7	standard	standard	ADJ
aiti-2533	202	8	deviation	deviation	NOUN
aiti-2533	202	9	(	(	PUNCT
aiti-2533	202	10	n=2	n=2	ADV
aiti-2533	202	11	)	)	PUNCT
aiti-2533	202	12	.	.	PUNCT
aiti-2533	203	1	total	total	ADJ
aiti-2533	203	2	nitrogen	nitrogen	NOUN
aiti-2533	203	3	,	,	PUNCT
aiti-2533	203	4	formal	formal	ADJ
aiti-2533	203	5	nitrogen	nitrogen	NOUN
aiti-2533	203	6	and	and	CCONJ
aiti-2533	203	7	amino	amino	NOUN
aiti-2533	203	8	nitrogen	nitrogen	NOUN
aiti-2533	203	9	contents	content	NOUN
aiti-2533	203	10	are	be	AUX
aiti-2533	203	11	often	often	ADV
aiti-2533	203	12	served	serve	VERB
aiti-2533	203	13	as	as	ADP
aiti-2533	203	14	quality	quality	NOUN
aiti-2533	203	15	indexes	index	NOUN
aiti-2533	203	16	of	of	ADP
aiti-2533	203	17	soy	soy	NOUN
aiti-2533	203	18	sauces	sauce	NOUN
aiti-2533	203	19	and	and	CCONJ
aiti-2533	203	20	the	the	DET
aiti-2533	203	21	decision	decision	NOUN
aiti-2533	203	22	making	make	VERB
aiti-2533	203	23	in	in	ADP
aiti-2533	203	24	the	the	DET
aiti-2533	203	25	selection	selection	NOUN
aiti-2533	203	26	of	of	ADP
aiti-2533	203	27	ending	end	VERB
aiti-2533	203	28	time	time	NOUN
aiti-2533	203	29	for	for	ADP
aiti-2533	203	30	the	the	DET
aiti-2533	203	31	moromi	moromi	NOUN
aiti-2533	203	32	fermentation	fermentation	NOUN
aiti-2533	203	33	process	process	NOUN
aiti-2533	203	34	.	.	PUNCT
aiti-2533	204	1	during	during	ADP
aiti-2533	204	2	fermentation	fermentation	NOUN
aiti-2533	204	3	,	,	PUNCT
aiti-2533	204	4	amino	amino	NOUN
aiti-2533	204	5	acid	acid	NOUN
aiti-2533	204	6	reacted	react	VERB
aiti-2533	204	7	by	by	ADP
aiti-2533	204	8	reducing	reduce	VERB
aiti-2533	204	9	sugar	sugar	NOUN
aiti-2533	204	10	to	to	PART
aiti-2533	204	11	form	form	VERB
aiti-2533	204	12	maillard	maillard	NOUN
aiti-2533	204	13	compounds	compound	NOUN
aiti-2533	204	14	,	,	PUNCT
aiti-2533	204	15	such	such	ADJ
aiti-2533	204	16	as	as	ADP
aiti-2533	204	17	pentosidine	pentosidine	NOUN
aiti-2533	204	18	,	,	PUNCT
aiti-2533	204	19	carboxymethyllysine	carboxymethyllysine	NOUN
aiti-2533	204	20	and	and	CCONJ
aiti-2533	204	21	furosine	furosine	ADJ
aiti-2533	204	22	,	,	PUNCT
aiti-2533	204	23	and	and	CCONJ
aiti-2533	204	24	these	these	DET
aiti-2533	204	25	compounds	compound	NOUN
aiti-2533	204	26	further	far	ADV
aiti-2533	204	27	enriched	enrich	VERB
aiti-2533	204	28	the	the	DET
aiti-2533	204	29	flavor	flavor	NOUN
aiti-2533	204	30	of	of	ADP
aiti-2533	204	31	soy	soy	NOUN
aiti-2533	204	32	sauce	sauce	NOUN
aiti-2533	204	33	[	[	X
aiti-2533	204	34	22	22	NUM
aiti-2533	204	35	,	,	PUNCT
aiti-2533	204	36	23	23	NUM
aiti-2533	204	37	]	]	PUNCT
aiti-2533	204	38	.	.	PUNCT
aiti-2533	205	1	in	in	ADP
aiti-2533	205	2	this	this	DET
aiti-2533	205	3	study	study	NOUN
aiti-2533	205	4	,	,	PUNCT
aiti-2533	205	5	we	we	PRON
aiti-2533	205	6	found	find	VERB
aiti-2533	205	7	a	a	DET
aiti-2533	205	8	strong	strong	ADJ
aiti-2533	205	9	correlation	correlation	NOUN
aiti-2533	205	10	(	(	PUNCT
aiti-2533	205	11	r	r	NOUN
aiti-2533	205	12	=	=	SYM
aiti-2533	205	13	0.996	0.996	NUM
aiti-2533	205	14	)	)	PUNCT
aiti-2533	205	15	between	between	ADP
aiti-2533	205	16	the	the	DET
aiti-2533	205	17	overall	overall	ADJ
aiti-2533	205	18	advances	advance	NOUN
aiti-2533	205	19	in	in	ADP
aiti-2533	205	20	technology	technology	NOUN
aiti-2533	205	21	innovation	innovation	NOUN
aiti-2533	205	22	,	,	PUNCT
aiti-2533	205	23	vol	vol	NOUN
aiti-2533	205	24	.	.	PROPN
aiti-2533	205	25	4	4	NUM
aiti-2533	205	26	,	,	PUNCT
aiti-2533	205	27	no	no	INTJ
aiti-2533	205	28	.	.	NOUN
aiti-2533	205	29	1	1	NUM
aiti-2533	205	30	,	,	PUNCT
aiti-2533	205	31	2019	2019	NUM
aiti-2533	205	32	,	,	PUNCT
aiti-2533	205	33	pp	pp	ADJ
aiti-2533	205	34	.	.	PUNCT
aiti-2533	206	1	11	11	NUM
aiti-2533	206	2	20	20	NUM
aiti-2533	206	3	19	19	NUM
aiti-2533	206	4	liking	like	VERB
aiti-2533	206	5	score	score	NOUN
aiti-2533	206	6	of	of	ADP
aiti-2533	206	7	soy	soy	NOUN
aiti-2533	206	8	sauces	sauce	NOUN
aiti-2533	206	9	and	and	CCONJ
aiti-2533	206	10	reducing	reduce	VERB
aiti-2533	206	11	sugar	sugar	NOUN
aiti-2533	206	12	;	;	PUNCT
aiti-2533	206	13	however	however	ADV
aiti-2533	206	14	,	,	PUNCT
aiti-2533	206	15	the	the	DET
aiti-2533	206	16	correlation	correlation	NOUN
aiti-2533	206	17	was	be	AUX
aiti-2533	206	18	insignificant	insignificant	ADJ
aiti-2533	206	19	for	for	ADP
aiti-2533	206	20	total	total	ADJ
aiti-2533	206	21	nitrogen	nitrogen	NOUN
aiti-2533	206	22	content	content	NOUN
aiti-2533	206	23	(	(	PUNCT
aiti-2533	206	24	table	table	NOUN
aiti-2533	206	25	3	3	NUM
aiti-2533	206	26	)	)	PUNCT
aiti-2533	206	27	.	.	PUNCT
aiti-2533	207	1	nevertheless	nevertheless	ADV
aiti-2533	207	2	,	,	PUNCT
aiti-2533	207	3	even	even	ADV
aiti-2533	207	4	negative	negative	ADJ
aiti-2533	207	5	correlation	correlation	NOUN
aiti-2533	207	6	coefficient	coefficient	NOUN
aiti-2533	207	7	was	be	AUX
aiti-2533	207	8	found	find	VERB
aiti-2533	207	9	between	between	ADP
aiti-2533	207	10	the	the	DET
aiti-2533	207	11	overall	overall	ADJ
aiti-2533	207	12	liking	like	VERB
aiti-2533	207	13	score	score	NOUN
aiti-2533	207	14	and	and	CCONJ
aiti-2533	207	15	formal	formal	ADJ
aiti-2533	207	16	nitrogen	nitrogen	NOUN
aiti-2533	207	17	content	content	NOUN
aiti-2533	207	18	(	(	PUNCT
aiti-2533	207	19	r	r	NOUN
aiti-2533	207	20	=	=	SYM
aiti-2533	207	21	-0.88	-0.88	NOUN
aiti-2533	207	22	)	)	PUNCT
aiti-2533	207	23	,	,	PUNCT
aiti-2533	207	24	as	as	ADV
aiti-2533	207	25	well	well	ADV
aiti-2533	207	26	as	as	ADP
aiti-2533	207	27	amino	amino	ADJ
aiti-2533	207	28	nitrogen	nitrogen	NOUN
aiti-2533	207	29	content	content	NOUN
aiti-2533	207	30	(	(	PUNCT
aiti-2533	207	31	r	r	NOUN
aiti-2533	207	32	=	=	NOUN
aiti-2533	207	33	-0.87	-0.87	NUM
aiti-2533	207	34	)	)	PUNCT
aiti-2533	207	35	.	.	PUNCT
aiti-2533	208	1	moreover	moreover	ADV
aiti-2533	208	2	,	,	PUNCT
aiti-2533	208	3	the	the	DET
aiti-2533	208	4	total	total	ADJ
aiti-2533	208	5	free	free	ADJ
aiti-2533	208	6	amino	amino	NOUN
aiti-2533	208	7	acid	acid	NOUN
aiti-2533	208	8	content	content	NOUN
aiti-2533	208	9	and	and	CCONJ
aiti-2533	208	10	individual	individual	ADJ
aiti-2533	208	11	glu	glu	NOUN
aiti-2533	208	12	,	,	PUNCT
aiti-2533	208	13	asp	asp	PROPN
aiti-2533	208	14	and	and	CCONJ
aiti-2533	208	15	leu	leu	PROPN
aiti-2533	208	16	all	all	PRON
aiti-2533	208	17	correlated	correlate	VERB
aiti-2533	208	18	negatively	negatively	ADV
aiti-2533	208	19	with	with	ADP
aiti-2533	208	20	the	the	DET
aiti-2533	208	21	overall	overall	ADJ
aiti-2533	208	22	liking	like	VERB
aiti-2533	208	23	score	score	NOUN
aiti-2533	208	24	of	of	ADP
aiti-2533	208	25	the	the	DET
aiti-2533	208	26	soy	soy	NOUN
aiti-2533	208	27	sauces	sauce	NOUN
aiti-2533	208	28	.	.	PUNCT
aiti-2533	209	1	the	the	DET
aiti-2533	209	2	question	question	NOUN
aiti-2533	209	3	need	need	VERB
aiti-2533	209	4	to	to	PART
aiti-2533	209	5	be	be	AUX
aiti-2533	209	6	addressed	address	VERB
aiti-2533	209	7	was	be	AUX
aiti-2533	209	8	why	why	SCONJ
aiti-2533	209	9	formal	formal	ADJ
aiti-2533	209	10	nitrogen	nitrogen	NOUN
aiti-2533	209	11	and	and	CCONJ
aiti-2533	209	12	amino	amino	NOUN
aiti-2533	209	13	nitrogen	nitrogen	NOUN
aiti-2533	209	14	contents	content	NOUN
aiti-2533	209	15	are	be	AUX
aiti-2533	209	16	considered	consider	VERB
aiti-2533	209	17	as	as	ADP
aiti-2533	209	18	quality	quality	NOUN
aiti-2533	209	19	indexes	index	NOUN
aiti-2533	209	20	for	for	ADP
aiti-2533	209	21	soy	soy	NOUN
aiti-2533	209	22	sauce	sauce	NOUN
aiti-2533	209	23	,	,	PUNCT
aiti-2533	209	24	but	but	CCONJ
aiti-2533	209	25	these	these	DET
aiti-2533	209	26	contents	content	NOUN
aiti-2533	209	27	in	in	ADP
aiti-2533	209	28	the	the	DET
aiti-2533	209	29	tested	test	VERB
aiti-2533	209	30	soy	soy	NOUN
aiti-2533	209	31	sauce	sauce	NOUN
aiti-2533	209	32	were	be	AUX
aiti-2533	209	33	negative	negative	ADJ
aiti-2533	209	34	correlated	correlate	VERB
aiti-2533	209	35	with	with	ADP
aiti-2533	209	36	the	the	DET
aiti-2533	209	37	sensory	sensory	ADJ
aiti-2533	209	38	scores	score	NOUN
aiti-2533	209	39	.	.	PUNCT
aiti-2533	210	1	it	it	PRON
aiti-2533	210	2	was	be	AUX
aiti-2533	210	3	noted	note	VERB
aiti-2533	210	4	that	that	SCONJ
aiti-2533	210	5	all	all	PRON
aiti-2533	210	6	17	17	NUM
aiti-2533	210	7	measured	measure	VERB
aiti-2533	210	8	free	free	ADJ
aiti-2533	210	9	amino	amino	NOUN
aiti-2533	210	10	acid	acid	NOUN
aiti-2533	210	11	contents	content	NOUN
aiti-2533	210	12	in	in	ADP
aiti-2533	210	13	tcm-3	tcm-3	NUM
aiti-2533	210	14	were	be	AUX
aiti-2533	210	15	lower	low	ADJ
aiti-2533	210	16	than	than	ADP
aiti-2533	210	17	tcm-3	tcm-3	NUM
aiti-2533	210	18	-	-	PUNCT
aiti-2533	210	19	raw	raw	ADJ
aiti-2533	210	20	indicating	indicating	NOUN
aiti-2533	210	21	that	that	SCONJ
aiti-2533	210	22	it	it	PRON
aiti-2533	210	23	must	must	AUX
aiti-2533	210	24	have	have	AUX
aiti-2533	210	25	a	a	DET
aiti-2533	210	26	significant	significant	ADJ
aiti-2533	210	27	factor	factor	NOUN
aiti-2533	210	28	resulted	result	VERB
aiti-2533	210	29	in	in	ADP
aiti-2533	210	30	such	such	ADJ
aiti-2533	210	31	differences	difference	NOUN
aiti-2533	210	32	in	in	ADP
aiti-2533	210	33	all	all	DET
aiti-2533	210	34	different	different	ADJ
aiti-2533	210	35	types	type	NOUN
aiti-2533	210	36	of	of	ADP
aiti-2533	210	37	free	free	ADJ
aiti-2533	210	38	amino	amino	NOUN
aiti-2533	210	39	acids	acid	NOUN
aiti-2533	210	40	.	.	PUNCT
aiti-2533	211	1	since	since	SCONJ
aiti-2533	211	2	the	the	DET
aiti-2533	211	3	difference	difference	NOUN
aiti-2533	211	4	in	in	ADP
aiti-2533	211	5	tcm-3	tcm-3	NUM
aiti-2533	211	6	and	and	CCONJ
aiti-2533	211	7	tcm-3	tcm-3	NUM
aiti-2533	211	8	-	-	PUNCT
aiti-2533	211	9	raw	raw	ADJ
aiti-2533	211	10	was	be	AUX
aiti-2533	211	11	with	with	ADP
aiti-2533	211	12	or	or	CCONJ
aiti-2533	211	13	without	without	ADP
aiti-2533	211	14	the	the	DET
aiti-2533	211	15	addition	addition	NOUN
aiti-2533	211	16	of	of	ADP
aiti-2533	211	17	extra	extra	ADJ
aiti-2533	211	18	sugar	sugar	NOUN
aiti-2533	211	19	during	during	ADP
aiti-2533	211	20	cooking	cooking	NOUN
aiti-2533	211	21	to	to	PART
aiti-2533	211	22	promote	promote	VERB
aiti-2533	211	23	the	the	DET
aiti-2533	211	24	maillard	maillard	NOUN
aiti-2533	211	25	reaction	reaction	NOUN
aiti-2533	211	26	,	,	PUNCT
aiti-2533	211	27	it	it	PRON
aiti-2533	211	28	was	be	AUX
aiti-2533	211	29	suggested	suggest	VERB
aiti-2533	211	30	that	that	SCONJ
aiti-2533	211	31	free	free	ADJ
aiti-2533	211	32	amino	amino	NOUN
aiti-2533	211	33	acids	acid	NOUN
aiti-2533	211	34	in	in	ADP
aiti-2533	211	35	tcm-3	tcm-3	ADV
aiti-2533	211	36	interacted	interact	VERB
aiti-2533	211	37	with	with	ADP
aiti-2533	211	38	sugars	sugar	NOUN
aiti-2533	211	39	to	to	PART
aiti-2533	211	40	form	form	VERB
aiti-2533	211	41	maillard	maillard	NOUN
aiti-2533	211	42	compounds	compound	NOUN
aiti-2533	211	43	and	and	CCONJ
aiti-2533	211	44	thus	thus	ADV
aiti-2533	211	45	the	the	DET
aiti-2533	211	46	levels	level	NOUN
aiti-2533	211	47	of	of	ADP
aiti-2533	211	48	measurable	measurable	ADJ
aiti-2533	211	49	free	free	ADJ
aiti-2533	211	50	amino	amino	NOUN
aiti-2533	211	51	acids	acid	NOUN
aiti-2533	211	52	decreased	decrease	VERB
aiti-2533	211	53	in	in	ADP
aiti-2533	211	54	tcm-3	tcm-3	PRON
aiti-2533	211	55	but	but	CCONJ
aiti-2533	211	56	it	it	PRON
aiti-2533	211	57	also	also	ADV
aiti-2533	211	58	resulted	result	VERB
aiti-2533	211	59	in	in	ADP
aiti-2533	211	60	better	well	ADJ
aiti-2533	211	61	sensory	sensory	ADJ
aiti-2533	211	62	properties	property	NOUN
aiti-2533	211	63	in	in	ADP
aiti-2533	211	64	tcm-3	tcm-3	NUM
aiti-2533	211	65	.	.	PUNCT
aiti-2533	212	1	based	base	VERB
aiti-2533	212	2	on	on	ADP
aiti-2533	212	3	the	the	DET
aiti-2533	212	4	results	result	NOUN
aiti-2533	212	5	,	,	PUNCT
aiti-2533	212	6	it	it	PRON
aiti-2533	212	7	was	be	AUX
aiti-2533	212	8	concluded	conclude	VERB
aiti-2533	212	9	that	that	SCONJ
aiti-2533	212	10	the	the	DET
aiti-2533	212	11	maillard	maillard	NOUN
aiti-2533	212	12	reaction	reaction	NOUN
aiti-2533	212	13	took	take	VERB
aiti-2533	212	14	place	place	NOUN
aiti-2533	212	15	during	during	ADP
aiti-2533	212	16	the	the	DET
aiti-2533	212	17	cooking	cooking	NOUN
aiti-2533	212	18	process	process	NOUN
aiti-2533	212	19	is	be	AUX
aiti-2533	212	20	a	a	DET
aiti-2533	212	21	critical	critical	ADJ
aiti-2533	212	22	attribute	attribute	NOUN
aiti-2533	212	23	to	to	ADP
aiti-2533	212	24	sensory	sensory	ADJ
aiti-2533	212	25	properties	property	NOUN
aiti-2533	212	26	of	of	ADP
aiti-2533	212	27	soy	soy	NOUN
aiti-2533	212	28	sauces	sauce	NOUN
aiti-2533	212	29	.	.	PUNCT
aiti-2533	213	1	4	4	X
aiti-2533	213	2	.	.	X
aiti-2533	213	3	conclusions	conclusion	NOUN
aiti-2533	213	4	under	under	ADP
aiti-2533	213	5	the	the	DET
aiti-2533	213	6	considerations	consideration	NOUN
aiti-2533	213	7	of	of	ADP
aiti-2533	213	8	energy	energy	NOUN
aiti-2533	213	9	saving	saving	NOUN
aiti-2533	213	10	and	and	CCONJ
aiti-2533	213	11	hygienic	hygienic	ADJ
aiti-2533	213	12	improving	improving	NOUN
aiti-2533	213	13	,	,	PUNCT
aiti-2533	213	14	a	a	DET
aiti-2533	213	15	solar	solar	ADJ
aiti-2533	213	16	energy	energy	NOUN
aiti-2533	213	17	system	system	NOUN
aiti-2533	213	18	was	be	AUX
aiti-2533	213	19	designed	design	VERB
aiti-2533	213	20	for	for	ADP
aiti-2533	213	21	soy	soy	NOUN
aiti-2533	213	22	sauce	sauce	NOUN
aiti-2533	213	23	making	making	NOUN
aiti-2533	213	24	.	.	PUNCT
aiti-2533	214	1	electricity	electricity	NOUN
aiti-2533	214	2	converted	convert	VERB
aiti-2533	214	3	from	from	ADP
aiti-2533	214	4	the	the	DET
aiti-2533	214	5	solar	solar	ADJ
aiti-2533	214	6	energy	energy	NOUN
aiti-2533	214	7	was	be	AUX
aiti-2533	214	8	used	use	VERB
aiti-2533	214	9	to	to	PART
aiti-2533	214	10	power	power	VERB
aiti-2533	214	11	a	a	DET
aiti-2533	214	12	heat	heat	NOUN
aiti-2533	214	13	pump	pump	NOUN
aiti-2533	214	14	that	that	PRON
aiti-2533	214	15	supplies	supply	VERB
aiti-2533	214	16	hot	hot	ADJ
aiti-2533	214	17	circulating	circulate	VERB
aiti-2533	214	18	water	water	NOUN
aiti-2533	214	19	for	for	ADP
aiti-2533	214	20	fermentation	fermentation	NOUN
aiti-2533	214	21	temperature	temperature	NOUN
aiti-2533	214	22	control	control	NOUN
aiti-2533	214	23	.	.	PUNCT
aiti-2533	215	1	hot	hot	ADJ
aiti-2533	215	2	water	water	NOUN
aiti-2533	215	3	was	be	AUX
aiti-2533	215	4	prepared	prepare	VERB
aiti-2533	215	5	at	at	ADP
aiti-2533	215	6	noon	noon	NOUN
aiti-2533	215	7	and	and	CCONJ
aiti-2533	215	8	then	then	ADV
aiti-2533	215	9	stored	store	VERB
aiti-2533	215	10	and	and	CCONJ
aiti-2533	215	11	circulated	circulate	VERB
aiti-2533	215	12	(	(	PUNCT
aiti-2533	215	13	normally	normally	ADV
aiti-2533	215	14	at	at	ADP
aiti-2533	215	15	night	night	NOUN
aiti-2533	215	16	time	time	NOUN
aiti-2533	215	17	)	)	PUNCT
aiti-2533	215	18	for	for	ADP
aiti-2533	215	19	temperature	temperature	NOUN
aiti-2533	215	20	control	control	NOUN
aiti-2533	215	21	.	.	PUNCT
aiti-2533	216	1	this	this	DET
aiti-2533	216	2	scheme	scheme	NOUN
aiti-2533	216	3	assures	assure	VERB
aiti-2533	216	4	an	an	DET
aiti-2533	216	5	energy	energy	NOUN
aiti-2533	216	6	-	-	PUNCT
aiti-2533	216	7	saving	save	VERB
aiti-2533	216	8	fermentation	fermentation	NOUN
aiti-2533	216	9	process	process	NOUN
aiti-2533	216	10	.	.	PUNCT
aiti-2533	217	1	the	the	DET
aiti-2533	217	2	sauce	sauce	NOUN
aiti-2533	217	3	moromi	moromi	NOUN
aiti-2533	217	4	fermented	ferment	VERB
aiti-2533	217	5	at	at	ADP
aiti-2533	217	6	the	the	DET
aiti-2533	217	7	system	system	NOUN
aiti-2533	217	8	showed	show	VERB
aiti-2533	217	9	better	well	ADJ
aiti-2533	217	10	chemical	chemical	NOUN
aiti-2533	217	11	properties	property	NOUN
aiti-2533	217	12	than	than	ADP
aiti-2533	217	13	the	the	DET
aiti-2533	217	14	traditional	traditional	ADJ
aiti-2533	217	15	brewing	brewing	NOUN
aiti-2533	217	16	moromi	moromi	NOUN
aiti-2533	217	17	.	.	PUNCT
aiti-2533	218	1	therefore	therefore	ADV
aiti-2533	218	2	,	,	PUNCT
aiti-2533	218	3	the	the	DET
aiti-2533	218	4	use	use	NOUN
aiti-2533	218	5	of	of	ADP
aiti-2533	218	6	solar	solar	ADJ
aiti-2533	218	7	energy	energy	NOUN
aiti-2533	218	8	system	system	NOUN
aiti-2533	218	9	has	have	VERB
aiti-2533	218	10	the	the	DET
aiti-2533	218	11	potential	potential	NOUN
aiti-2533	218	12	to	to	PART
aiti-2533	218	13	produce	produce	VERB
aiti-2533	218	14	a	a	DET
aiti-2533	218	15	high	high	ADJ
aiti-2533	218	16	quality	quality	NOUN
aiti-2533	218	17	soy	soy	NOUN
aiti-2533	218	18	sauce	sauce	NOUN
aiti-2533	218	19	under	under	ADP
aiti-2533	218	20	an	an	DET
aiti-2533	218	21	energy	energy	NOUN
aiti-2533	218	22	-	-	PUNCT
aiti-2533	218	23	saving	save	VERB
aiti-2533	218	24	stance	stance	NOUN
aiti-2533	218	25	.	.	PUNCT
aiti-2533	219	1	acknowledgement	acknowledgement	NOUN
aiti-2533	219	2	this	this	DET
aiti-2533	219	3	work	work	NOUN
aiti-2533	219	4	was	be	AUX
aiti-2533	219	5	sponsored	sponsor	VERB
aiti-2533	219	6	by	by	ADP
aiti-2533	219	7	the	the	DET
aiti-2533	219	8	ministry	ministry	PROPN
aiti-2533	219	9	of	of	ADP
aiti-2533	219	10	science	science	NOUN
aiti-2533	219	11	and	and	CCONJ
aiti-2533	219	12	technology	technology	NOUN
aiti-2533	219	13	of	of	ADP
aiti-2533	219	14	the	the	DET
aiti-2533	219	15	roc	roc	PROPN
aiti-2533	219	16	(	(	PUNCT
aiti-2533	219	17	taiwan	taiwan	PROPN
aiti-2533	219	18	)	)	PUNCT
aiti-2533	219	19	government	government	NOUN
aiti-2533	219	20	under	under	ADP
aiti-2533	219	21	the	the	DET
aiti-2533	219	22	grant	grant	NOUN
aiti-2533	219	23	most	most	ADJ
aiti-2533	219	24	103	103	NUM
aiti-2533	219	25	-	-	SYM
aiti-2533	219	26	2221	2221	NUM
aiti-2533	219	27	-	-	PUNCT
aiti-2533	219	28	e-415	e-415	NOUN
aiti-2533	219	29	-016	-016	PROPN
aiti-2533	219	30	.	.	PUNCT
aiti-2533	220	1	references	reference	NOUN
aiti-2533	220	2	[	[	X
aiti-2533	220	3	1	1	NUM
aiti-2533	220	4	]	]	X
aiti-2533	220	5	d.	d.	PROPN
aiti-2533	220	6	fukushima	fukushima	PROPN
aiti-2533	220	7	,	,	PUNCT
aiti-2533	220	8	“	"	PUNCT
aiti-2533	220	9	soy	soy	NOUN
aiti-2533	220	10	proteins	protein	NOUN
aiti-2533	220	11	for	for	ADP
aiti-2533	220	12	foods	food	NOUN
aiti-2533	220	13	centering	center	VERB
aiti-2533	220	14	around	around	ADP
aiti-2533	220	15	soy	soy	NOUN
aiti-2533	220	16	sauce	sauce	NOUN
aiti-2533	220	17	and	and	CCONJ
aiti-2533	220	18	tofu	tofu	NOUN
aiti-2533	220	19	,	,	PUNCT
aiti-2533	220	20	”	"	PUNCT
aiti-2533	220	21	journal	journal	NOUN
aiti-2533	220	22	of	of	ADP
aiti-2533	220	23	the	the	DET
aiti-2533	220	24	american	american	ADJ
aiti-2533	220	25	oil	oil	NOUN
aiti-2533	220	26	chemists	chemist	NOUN
aiti-2533	220	27	’	'	PUNCT
aiti-2533	220	28	society	society	NOUN
aiti-2533	220	29	,	,	PUNCT
aiti-2533	220	30	vol	vol	NOUN
aiti-2533	220	31	.	.	PROPN
aiti-2533	221	1	58	58	NUM
aiti-2533	221	2	,	,	PUNCT
aiti-2533	221	3	no	no	INTJ
aiti-2533	221	4	.	.	NOUN
aiti-2533	221	5	3	3	NUM
aiti-2533	221	6	,	,	PUNCT
aiti-2533	221	7	pp	pp	ADJ
aiti-2533	221	8	.	.	PUNCT
aiti-2533	222	1	346	346	NUM
aiti-2533	222	2	-	-	SYM
aiti-2533	222	3	354	354	NUM
aiti-2533	222	4	,	,	PUNCT
aiti-2533	222	5	march	march	PROPN
aiti-2533	222	6	1981	1981	NUM
aiti-2533	222	7	.	.	PUNCT
aiti-2533	223	1	[	[	X
aiti-2533	223	2	2	2	NUM
aiti-2533	223	3	]	]	X
aiti-2533	223	4	n.	n.	PROPN
aiti-2533	223	5	w.	w.	PROPN
aiti-2533	223	6	su	su	PROPN
aiti-2533	223	7	,	,	PUNCT
aiti-2533	223	8	m.	m.	PROPN
aiti-2533	223	9	l.	l.	PROPN
aiti-2533	223	10	wang	wang	PROPN
aiti-2533	223	11	,	,	PUNCT
aiti-2533	223	12	k.	k.	PROPN
aiti-2533	223	13	f.	f.	PROPN
aiti-2533	223	14	kwok	kwok	PROPN
aiti-2533	223	15	,	,	PUNCT
aiti-2533	223	16	and	and	CCONJ
aiti-2533	223	17	m.	m.	PROPN
aiti-2533	223	18	h.	h.	PROPN
aiti-2533	223	19	lee	lee	PROPN
aiti-2533	223	20	,	,	PUNCT
aiti-2533	223	21	“	"	PUNCT
aiti-2533	223	22	effects	effect	NOUN
aiti-2533	223	23	of	of	ADP
aiti-2533	223	24	temperature	temperature	NOUN
aiti-2533	223	25	and	and	CCONJ
aiti-2533	223	26	sodium	sodium	NOUN
aiti-2533	223	27	chloride	chloride	NOUN
aiti-2533	223	28	concentration	concentration	NOUN
aiti-2533	223	29	on	on	ADP
aiti-2533	223	30	the	the	DET
aiti-2533	223	31	activities	activity	NOUN
aiti-2533	223	32	of	of	ADP
aiti-2533	223	33	proteases	protease	NOUN
aiti-2533	223	34	and	and	CCONJ
aiti-2533	223	35	amylases	amylase	NOUN
aiti-2533	223	36	in	in	ADP
aiti-2533	223	37	soy	soy	NOUN
aiti-2533	223	38	sauce	sauce	PROPN
aiti-2533	223	39	koji	koji	PROPN
aiti-2533	223	40	,	,	PUNCT
aiti-2533	223	41	”	"	PUNCT
aiti-2533	223	42	journal	journal	NOUN
aiti-2533	223	43	of	of	ADP
aiti-2533	223	44	agricultural	agricultural	ADJ
aiti-2533	223	45	and	and	CCONJ
aiti-2533	223	46	food	food	NOUN
aiti-2533	223	47	chemistry	chemistry	NOUN
aiti-2533	223	48	,	,	PUNCT
aiti-2533	223	49	vol	vol	NOUN
aiti-2533	223	50	.	.	PROPN
aiti-2533	224	1	53	53	NUM
aiti-2533	224	2	,	,	PUNCT
aiti-2533	224	3	no	no	INTJ
aiti-2533	224	4	.	.	NOUN
aiti-2533	224	5	5	5	NUM
aiti-2533	224	6	,	,	PUNCT
aiti-2533	224	7	pp	pp	ADJ
aiti-2533	224	8	.	.	PUNCT
aiti-2533	225	1	1521	1521	NUM
aiti-2533	225	2	-	-	SYM
aiti-2533	225	3	1525	1525	NUM
aiti-2533	225	4	,	,	PUNCT
aiti-2533	225	5	february	february	PROPN
aiti-2533	225	6	2005	2005	NUM
aiti-2533	225	7	.	.	PUNCT
aiti-2533	226	1	[	[	X
aiti-2533	226	2	3	3	X
aiti-2533	226	3	]	]	X
aiti-2533	226	4	t.	t.	PROPN
aiti-2533	226	5	yokotsuka	yokotsuka	PROPN
aiti-2533	226	6	,	,	PUNCT
aiti-2533	226	7	“	"	PUNCT
aiti-2533	226	8	soy	soy	NOUN
aiti-2533	226	9	sauce	sauce	NOUN
aiti-2533	226	10	biochemistry	biochemistry	NOUN
aiti-2533	226	11	,	,	PUNCT
aiti-2533	226	12	”	"	PUNCT
aiti-2533	226	13	advances	advance	NOUN
aiti-2533	226	14	in	in	ADP
aiti-2533	226	15	food	food	NOUN
aiti-2533	226	16	research	research	NOUN
aiti-2533	226	17	,	,	PUNCT
aiti-2533	226	18	vol	vol	NOUN
aiti-2533	226	19	.	.	PROPN
aiti-2533	226	20	30	30	NUM
aiti-2533	226	21	,	,	PUNCT
aiti-2533	226	22	pp	pp	ADJ
aiti-2533	226	23	.	.	PUNCT
aiti-2533	227	1	195	195	NUM
aiti-2533	227	2	-	-	SYM
aiti-2533	227	3	329	329	NUM
aiti-2533	227	4	,	,	PUNCT
aiti-2533	227	5	1986	1986	NUM
aiti-2533	227	6	.	.	PUNCT
aiti-2533	228	1	[	[	X
aiti-2533	228	2	4	4	X
aiti-2533	228	3	]	]	PUNCT
aiti-2533	228	4	j.	j.	PROPN
aiti-2533	228	5	s.	s.	PROPN
aiti-2533	228	6	lee	lee	PROPN
aiti-2533	228	7	,	,	PUNCT
aiti-2533	228	8	s.	s.	PROPN
aiti-2533	228	9	j.	j.	PROPN
aiti-2533	228	10	rho	rho	PROPN
aiti-2533	228	11	,	,	PUNCT
aiti-2533	228	12	y.	y.	PROPN
aiti-2533	228	13	w.	w.	PROPN
aiti-2533	228	14	kim	kim	PROPN
aiti-2533	228	15	,	,	PUNCT
aiti-2533	228	16	k.	k.	PROPN
aiti-2533	228	17	w.	w.	PROPN
aiti-2533	228	18	lee	lee	PROPN
aiti-2533	228	19	,	,	PUNCT
aiti-2533	228	20	and	and	CCONJ
aiti-2533	228	21	h.	h.	PROPN
aiti-2533	228	22	g.	g.	PROPN
aiti-2533	228	23	lee	lee	PROPN
aiti-2533	228	24	,	,	PUNCT
aiti-2533	228	25	“	"	PUNCT
aiti-2533	228	26	evaluation	evaluation	NOUN
aiti-2533	228	27	of	of	ADP
aiti-2533	228	28	biological	biological	ADJ
aiti-2533	228	29	activities	activity	NOUN
aiti-2533	228	30	of	of	ADP
aiti-2533	228	31	the	the	DET
aiti-2533	228	32	short	short	ADJ
aiti-2533	228	33	-	-	PUNCT
aiti-2533	228	34	term	term	NOUN
aiti-2533	228	35	fermented	ferment	VERB
aiti-2533	228	36	soybean	soybean	NOUN
aiti-2533	228	37	extract	extract	NOUN
aiti-2533	228	38	,	,	PUNCT
aiti-2533	228	39	”	"	PUNCT
aiti-2533	228	40	food	food	NOUN
aiti-2533	228	41	science	science	NOUN
aiti-2533	228	42	and	and	CCONJ
aiti-2533	228	43	biotechnology	biotechnology	NOUN
aiti-2533	228	44	,	,	PUNCT
aiti-2533	228	45	vol	vol	NOUN
aiti-2533	228	46	.	.	PROPN
aiti-2533	229	1	22	22	NUM
aiti-2533	229	2	,	,	PUNCT
aiti-2533	229	3	no	no	INTJ
aiti-2533	229	4	.	.	NOUN
aiti-2533	229	5	4	4	NUM
aiti-2533	229	6	,	,	PUNCT
aiti-2533	229	7	pp	pp	ADJ
aiti-2533	229	8	.	.	PUNCT
aiti-2533	230	1	973	973	NUM
aiti-2533	230	2	-	-	SYM
aiti-2533	230	3	978	978	NUM
aiti-2533	230	4	,	,	PUNCT
aiti-2533	230	5	august	august	PROPN
aiti-2533	230	6	2013	2013	NUM
aiti-2533	230	7	.	.	PUNCT
aiti-2533	231	1	[	[	X
aiti-2533	231	2	5	5	X
aiti-2533	231	3	]	]	X
aiti-2533	231	4	y.	y.	PROPN
aiti-2533	231	5	zhu	zhu	PROPN
aiti-2533	231	6	and	and	CCONJ
aiti-2533	231	7	j.	j.	PROPN
aiti-2533	231	8	tramper	tramper	PROPN
aiti-2533	231	9	,	,	PUNCT
aiti-2533	231	10	“	"	PUNCT
aiti-2533	231	11	koji	koji	PROPN
aiti-2533	231	12	where	where	SCONJ
aiti-2533	231	13	east	east	PROPN
aiti-2533	231	14	meets	meet	VERB
aiti-2533	231	15	west	west	ADV
aiti-2533	231	16	in	in	ADP
aiti-2533	231	17	fermentation	fermentation	NOUN
aiti-2533	231	18	,	,	PUNCT
aiti-2533	231	19	”	"	PUNCT
aiti-2533	231	20	biotechnology	biotechnology	NOUN
aiti-2533	231	21	advances	advance	NOUN
aiti-2533	231	22	,	,	PUNCT
aiti-2533	231	23	vol	vol	NOUN
aiti-2533	231	24	.	.	PROPN
aiti-2533	231	25	31	31	NUM
aiti-2533	231	26	,	,	PUNCT
aiti-2533	231	27	no	no	INTJ
aiti-2533	231	28	.	.	NOUN
aiti-2533	231	29	8	8	NUM
aiti-2533	231	30	,	,	PUNCT
aiti-2533	231	31	pp	pp	ADJ
aiti-2533	231	32	.	.	PUNCT
aiti-2533	232	1	1448	1448	NUM
aiti-2533	232	2	-	-	SYM
aiti-2533	232	3	1457	1457	NUM
aiti-2533	232	4	,	,	PUNCT
aiti-2533	232	5	december	december	PROPN
aiti-2533	232	6	2013	2013	NUM
aiti-2533	232	7	.	.	PUNCT
aiti-2533	233	1	[	[	X
aiti-2533	233	2	6	6	NUM
aiti-2533	233	3	]	]	PUNCT
aiti-2533	233	4	f.	f.	PROPN
aiti-2533	233	5	m.	m.	PROPN
aiti-2533	233	6	yong	yong	PROPN
aiti-2533	233	7	and	and	CCONJ
aiti-2533	233	8	b.	b.	PROPN
aiti-2533	233	9	j.	j.	PROPN
aiti-2533	233	10	b.	b.	PROPN
aiti-2533	233	11	wood	wood	PROPN
aiti-2533	233	12	,	,	PUNCT
aiti-2533	233	13	“	"	PUNCT
aiti-2533	233	14	microbiology	microbiology	NOUN
aiti-2533	233	15	and	and	CCONJ
aiti-2533	233	16	biochemistry	biochemistry	NOUN
aiti-2533	233	17	of	of	ADP
aiti-2533	233	18	soy	soy	NOUN
aiti-2533	233	19	sauce	sauce	NOUN
aiti-2533	233	20	fermentation	fermentation	NOUN
aiti-2533	233	21	,	,	PUNCT
aiti-2533	233	22	”	"	PUNCT
aiti-2533	233	23	advances	advance	NOUN
aiti-2533	233	24	in	in	ADP
aiti-2533	233	25	applied	apply	VERB
aiti-2533	233	26	microbiology	microbiology	NOUN
aiti-2533	233	27	,	,	PUNCT
aiti-2533	233	28	vol	vol	NOUN
aiti-2533	233	29	.	.	PROPN
aiti-2533	233	30	17	17	NUM
aiti-2533	233	31	,	,	PUNCT
aiti-2533	233	32	pp	pp	ADJ
aiti-2533	233	33	.	.	PUNCT
aiti-2533	234	1	157	157	NUM
aiti-2533	234	2	-	-	SYM
aiti-2533	234	3	194	194	NUM
aiti-2533	234	4	,	,	PUNCT
aiti-2533	234	5	1974	1974	NUM
aiti-2533	234	6	.	.	PUNCT
aiti-2533	235	1	[	[	X
aiti-2533	235	2	7	7	X
aiti-2533	235	3	]	]	PUNCT
aiti-2533	235	4	m.	m.	NOUN
aiti-2533	235	5	h.	h.	PROPN
aiti-2533	235	6	kang	kang	PROPN
aiti-2533	235	7	,	,	PUNCT
aiti-2533	235	8	j.	j.	PROPN
aiti-2533	235	9	s.	s.	PROPN
aiti-2533	235	10	kim	kim	PROPN
aiti-2533	235	11	,	,	PUNCT
aiti-2533	235	12	s.	s.	PROPN
aiti-2533	235	13	j.	j.	PROPN
aiti-2533	235	14	park	park	PROPN
aiti-2533	235	15	,	,	PUNCT
aiti-2533	235	16	and	and	CCONJ
aiti-2533	235	17	t.shibamoto	t.shibamoto	ADJ
aiti-2533	235	18	,	,	PUNCT
aiti-2533	235	19	“	"	PUNCT
aiti-2533	235	20	a	a	DET
aiti-2533	235	21	study	study	NOUN
aiti-2533	235	22	on	on	ADP
aiti-2533	235	23	biological	biological	ADJ
aiti-2533	235	24	and	and	CCONJ
aiti-2533	235	25	chemical	chemical	NOUN
aiti-2533	235	26	changes	change	NOUN
aiti-2533	235	27	in	in	ADP
aiti-2533	235	28	fermented	fermented	ADJ
aiti-2533	235	29	soybeans	soybean	NOUN
aiti-2533	235	30	,	,	PUNCT
aiti-2533	235	31	grown	grow	VERB
aiti-2533	235	32	under	under	ADP
aiti-2533	235	33	organic	organic	ADJ
aiti-2533	235	34	vs	vs	ADP
aiti-2533	235	35	non	non	ADJ
aiti-2533	235	36	-	-	ADJ
aiti-2533	235	37	organic	organic	ADJ
aiti-2533	235	38	conditions	condition	NOUN
aiti-2533	235	39	,	,	PUNCT
aiti-2533	235	40	during	during	ADP
aiti-2533	235	41	storage	storage	NOUN
aiti-2533	235	42	,	,	PUNCT
aiti-2533	235	43	”	"	PUNCT
aiti-2533	235	44	journal	journal	NOUN
aiti-2533	235	45	of	of	ADP
aiti-2533	235	46	agriculture	agriculture	NOUN
aiti-2533	235	47	and	and	CCONJ
aiti-2533	235	48	biological	biological	ADJ
aiti-2533	235	49	sciences	science	NOUN
aiti-2533	235	50	,	,	PUNCT
aiti-2533	235	51	vol	vol	NOUN
aiti-2533	235	52	.	.	PROPN
aiti-2533	236	1	3	3	NUM
aiti-2533	236	2	,	,	PUNCT
aiti-2533	236	3	no	no	INTJ
aiti-2533	236	4	.	.	NOUN
aiti-2533	236	5	2	2	NUM
aiti-2533	236	6	,	,	PUNCT
aiti-2533	236	7	pp	pp	ADJ
aiti-2533	236	8	.	.	PUNCT
aiti-2533	237	1	278	278	NUM
aiti-2533	237	2	-	-	SYM
aiti-2533	237	3	286	286	NUM
aiti-2533	237	4	,	,	PUNCT
aiti-2533	237	5	march	march	NOUN
aiti-2533	237	6	2012	2012	NUM
aiti-2533	237	7	.	.	PUNCT
aiti-2533	238	1	[	[	X
aiti-2533	238	2	8	8	NUM
aiti-2533	238	3	]	]	X
aiti-2533	238	4	official	official	ADJ
aiti-2533	238	5	methods	method	NOUN
aiti-2533	238	6	of	of	ADP
aiti-2533	238	7	analysis	analysis	NOUN
aiti-2533	238	8	,	,	PUNCT
aiti-2533	238	9	17th	17th	ADJ
aiti-2533	238	10	ed	ed	NOUN
aiti-2533	238	11	.	.	PROPN
aiti-2533	238	12	,	,	PUNCT
aiti-2533	238	13	maryland	maryland	PROPN
aiti-2533	238	14	:	:	PUNCT
aiti-2533	238	15	association	association	NOUN
aiti-2533	238	16	of	of	ADP
aiti-2533	238	17	official	official	ADJ
aiti-2533	238	18	analytical	analytical	ADJ
aiti-2533	238	19	chemists	chemist	NOUN
aiti-2533	238	20	,	,	PUNCT
aiti-2533	238	21	2000	2000	NUM
aiti-2533	238	22	.	.	PUNCT
aiti-2533	239	1	[	[	X
aiti-2533	239	2	9	9	NUM
aiti-2533	239	3	]	]	X
aiti-2533	239	4	chinese	chinese	ADJ
aiti-2533	239	5	national	national	PROPN
aiti-2533	239	6	standard	standard	PROPN
aiti-2533	239	7	(	(	PUNCT
aiti-2533	239	8	cns	cns	NOUN
aiti-2533	239	9	)	)	PUNCT
aiti-2533	239	10	,	,	PUNCT
aiti-2533	239	11	taiwan	taiwan	PROPN
aiti-2533	239	12	,	,	PUNCT
aiti-2533	239	13	2002	2002	NUM
aiti-2533	239	14	.	.	PUNCT
aiti-2533	240	1	[	[	X
aiti-2533	240	2	10	10	NUM
aiti-2533	240	3	]	]	X
aiti-2533	240	4	g.	g.	PROPN
aiti-2533	240	5	l.	l.	PROPN
aiti-2533	240	6	miller	miller	PROPN
aiti-2533	240	7	,	,	PUNCT
aiti-2533	240	8	“	"	PUNCT
aiti-2533	240	9	use	use	NOUN
aiti-2533	240	10	of	of	ADP
aiti-2533	240	11	dinitrosalicylic	dinitrosalicylic	ADJ
aiti-2533	240	12	acid	acid	NOUN
aiti-2533	240	13	reagent	reagent	NOUN
aiti-2533	240	14	for	for	ADP
aiti-2533	240	15	determination	determination	NOUN
aiti-2533	240	16	of	of	ADP
aiti-2533	240	17	reducing	reduce	VERB
aiti-2533	240	18	sugar	sugar	NOUN
aiti-2533	240	19	,	,	PUNCT
aiti-2533	240	20	”	"	PUNCT
aiti-2533	240	21	analytical	analytical	ADJ
aiti-2533	240	22	chemistry	chemistry	NOUN
aiti-2533	240	23	,	,	PUNCT
aiti-2533	240	24	vol	vol	NOUN
aiti-2533	240	25	31	31	NUM
aiti-2533	240	26	,	,	PUNCT
aiti-2533	240	27	no	no	INTJ
aiti-2533	240	28	.	.	NOUN
aiti-2533	240	29	3	3	NUM
aiti-2533	240	30	,	,	PUNCT
aiti-2533	240	31	pp	pp	ADJ
aiti-2533	240	32	.	.	PUNCT
aiti-2533	240	33	426	426	NUM
aiti-2533	240	34	-	-	SYM
aiti-2533	240	35	428	428	NUM
aiti-2533	240	36	,	,	PUNCT
aiti-2533	240	37	march	march	PROPN
aiti-2533	240	38	1959	1959	NUM
aiti-2533	240	39	.	.	PUNCT
aiti-2533	241	1	advances	advance	NOUN
aiti-2533	241	2	in	in	ADP
aiti-2533	241	3	technology	technology	NOUN
aiti-2533	241	4	innovation	innovation	NOUN
aiti-2533	241	5	,	,	PUNCT
aiti-2533	241	6	vol	vol	NOUN
aiti-2533	241	7	.	.	PROPN
aiti-2533	241	8	4	4	NUM
aiti-2533	241	9	,	,	PUNCT
aiti-2533	241	10	no	no	INTJ
aiti-2533	241	11	.	.	NOUN
aiti-2533	241	12	1	1	NUM
aiti-2533	241	13	,	,	PUNCT
aiti-2533	241	14	2019	2019	NUM
aiti-2533	241	15	,	,	PUNCT
aiti-2533	241	16	pp	pp	ADJ
aiti-2533	241	17	.	.	PUNCT
aiti-2533	242	1	11	11	NUM
aiti-2533	242	2	20	20	NUM
aiti-2533	242	3	20	20	NUM
aiti-2533	243	1	[	[	SYM
aiti-2533	243	2	11	11	NUM
aiti-2533	243	3	]	]	X
aiti-2533	243	4	c.	c.	PROPN
aiti-2533	243	5	c.	c.	PROPN
aiti-2533	243	6	chou	chou	PROPN
aiti-2533	243	7	and	and	CCONJ
aiti-2533	243	8	m.	m.	PROPN
aiti-2533	243	9	y.	y.	PROPN
aiti-2533	243	10	ling	ling	PROPN
aiti-2533	243	11	,	,	PUNCT
aiti-2533	243	12	“	"	PUNCT
aiti-2533	243	13	biochemical	biochemical	ADJ
aiti-2533	243	14	changes	change	NOUN
aiti-2533	243	15	in	in	ADP
aiti-2533	243	16	soy	soy	NOUN
aiti-2533	243	17	sauce	sauce	NOUN
aiti-2533	243	18	prepared	prepare	VERB
aiti-2533	243	19	with	with	ADP
aiti-2533	243	20	extruded	extruded	ADJ
aiti-2533	243	21	and	and	CCONJ
aiti-2533	243	22	traditional	traditional	ADJ
aiti-2533	243	23	raw	raw	ADJ
aiti-2533	243	24	materials	material	NOUN
aiti-2533	243	25	,	,	PUNCT
aiti-2533	243	26	”	"	PUNCT
aiti-2533	243	27	food	food	NOUN
aiti-2533	243	28	research	research	NOUN
aiti-2533	243	29	international	international	ADJ
aiti-2533	243	30	,	,	PUNCT
aiti-2533	243	31	vol	vol	NOUN
aiti-2533	243	32	.	.	PROPN
aiti-2533	244	1	31	31	NUM
aiti-2533	244	2	,	,	PUNCT
aiti-2533	244	3	no	no	INTJ
aiti-2533	244	4	.	.	NOUN
aiti-2533	244	5	6	6	NUM
aiti-2533	244	6	-	-	SYM
aiti-2533	244	7	7	7	NUM
aiti-2533	244	8	,	,	PUNCT
aiti-2533	244	9	pp	pp	ADJ
aiti-2533	244	10	.	.	PUNCT
aiti-2533	245	1	487	487	NUM
aiti-2533	245	2	-	-	SYM
aiti-2533	245	3	492	492	NUM
aiti-2533	245	4	,	,	PUNCT
aiti-2533	245	5	august	august	PROPN
aiti-2533	245	6	1998	1998	NUM
aiti-2533	245	7	.	.	PUNCT
aiti-2533	246	1	[	[	X
aiti-2533	246	2	12	12	NUM
aiti-2533	246	3	]	]	X
aiti-2533	246	4	l.	l.	PROPN
aiti-2533	246	5	f.	f.	PROPN
aiti-2533	246	6	hamilton	hamilton	PROPN
aiti-2533	246	7	and	and	CCONJ
aiti-2533	246	8	s.	s.	PROPN
aiti-2533	246	9	g.	g.	PROPN
aiti-2533	246	10	simpson	simpson	PROPN
aiti-2533	246	11	,	,	PUNCT
aiti-2533	246	12	“	"	PUNCT
aiti-2533	246	13	precipitation	precipitation	NOUN
aiti-2533	246	14	methods	method	NOUN
aiti-2533	246	15	,	,	PUNCT
aiti-2533	246	16	”	"	PUNCT
aiti-2533	246	17	quantitative	quantitative	ADJ
aiti-2533	246	18	chemical	chemical	NOUN
aiti-2533	246	19	analysis	analysis	NOUN
aiti-2533	246	20	,	,	PUNCT
aiti-2533	246	21	macmillan	macmillan	PROPN
aiti-2533	246	22	,	,	PUNCT
aiti-2533	246	23	new	new	PROPN
aiti-2533	246	24	york	york	PROPN
aiti-2533	246	25	,	,	PUNCT
aiti-2533	246	26	1964	1964	NUM
aiti-2533	246	27	.	.	PUNCT
aiti-2533	247	1	[	[	X
aiti-2533	247	2	13	13	NUM
aiti-2533	247	3	]	]	PUNCT
aiti-2533	247	4	r.	r.	PROPN
aiti-2533	247	5	y.	y.	PROPN
aiti-2533	247	6	cui	cui	PROPN
aiti-2533	247	7	,	,	PUNCT
aiti-2533	247	8	j.	j.	PROPN
aiti-2533	247	9	zheng	zheng	PROPN
aiti-2533	247	10	,	,	PUNCT
aiti-2533	247	11	c.	c.	PROPN
aiti-2533	247	12	d.	d.	PROPN
aiti-2533	247	13	wu	wu	PROPN
aiti-2533	247	14	,	,	PUNCT
aiti-2533	247	15	and	and	CCONJ
aiti-2533	247	16	r.	r.	PROPN
aiti-2533	247	17	q.	q.	PROPN
aiti-2533	247	18	zhou	zhou	PROPN
aiti-2533	247	19	,	,	PUNCT
aiti-2533	247	20	“	"	PUNCT
aiti-2533	247	21	effect	effect	NOUN
aiti-2533	247	22	of	of	ADP
aiti-2533	247	23	different	different	ADJ
aiti-2533	247	24	halophilic	halophilic	ADJ
aiti-2533	247	25	microbial	microbial	ADJ
aiti-2533	247	26	fermentation	fermentation	NOUN
aiti-2533	247	27	patterns	pattern	NOUN
aiti-2533	247	28	on	on	ADP
aiti-2533	247	29	the	the	DET
aiti-2533	247	30	volatile	volatile	ADJ
aiti-2533	247	31	compound	compound	NOUN
aiti-2533	247	32	profiles	profile	NOUN
aiti-2533	247	33	and	and	CCONJ
aiti-2533	247	34	sensory	sensory	ADJ
aiti-2533	247	35	properties	property	NOUN
aiti-2533	247	36	of	of	ADP
aiti-2533	247	37	sauce	sauce	NOUN
aiti-2533	247	38	moromi	moromi	NOUN
aiti-2533	247	39	,	,	PUNCT
aiti-2533	247	40	”	"	PUNCT
aiti-2533	247	41	european	european	ADJ
aiti-2533	247	42	food	food	NOUN
aiti-2533	247	43	research	research	NOUN
aiti-2533	247	44	and	and	CCONJ
aiti-2533	247	45	technology	technology	NOUN
aiti-2533	247	46	,	,	PUNCT
aiti-2533	247	47	vol	vol	NOUN
aiti-2533	247	48	.	.	PROPN
aiti-2533	247	49	239	239	NUM
aiti-2533	247	50	,	,	PUNCT
aiti-2533	247	51	no	no	INTJ
aiti-2533	247	52	.	.	NOUN
aiti-2533	247	53	2	2	NUM
aiti-2533	247	54	,	,	PUNCT
aiti-2533	247	55	pp	pp	ADJ
aiti-2533	247	56	.	.	PUNCT
aiti-2533	248	1	321	321	NUM
aiti-2533	248	2	-	-	SYM
aiti-2533	248	3	331	331	NUM
aiti-2533	248	4	,	,	PUNCT
aiti-2533	248	5	august	august	PROPN
aiti-2533	248	6	2014	2014	NUM
aiti-2533	248	7	.	.	PUNCT
aiti-2533	249	1	[	[	X
aiti-2533	249	2	14	14	NUM
aiti-2533	249	3	]	]	PUNCT
aiti-2533	249	4	z.	z.	PROPN
aiti-2533	249	5	y.	y.	PROPN
aiti-2533	249	6	chen	chen	PROPN
aiti-2533	249	7	,	,	PUNCT
aiti-2533	250	1	y.	y.	PROPN
aiti-2533	250	2	z.	z.	PROPN
aiti-2533	250	3	feng	feng	PROPN
aiti-2533	250	4	,	,	PUNCT
aiti-2533	250	5	c.	c.	PROPN
aiti-2533	250	6	cui	cui	PROPN
aiti-2533	250	7	,	,	PUNCT
aiti-2533	250	8	h.	h.	PROPN
aiti-2533	250	9	f.	f.	PROPN
aiti-2533	250	10	zhao	zhao	PROPN
aiti-2533	250	11	,	,	PUNCT
aiti-2533	250	12	and	and	CCONJ
aiti-2533	250	13	m.	m.	NOUN
aiti-2533	250	14	m.	m.	NOUN
aiti-2533	250	15	zhao	zhao	PROPN
aiti-2533	250	16	,	,	PUNCT
aiti-2533	250	17	“	"	PUNCT
aiti-2533	250	18	effects	effect	NOUN
aiti-2533	250	19	of	of	ADP
aiti-2533	250	20	koji	koji	PROPN
aiti-2533	250	21	-	-	PUNCT
aiti-2533	250	22	making	making	NOUN
aiti-2533	250	23	with	with	ADP
aiti-2533	250	24	mixed	mixed	ADJ
aiti-2533	250	25	strains	strain	NOUN
aiti-2533	250	26	on	on	ADP
aiti-2533	250	27	physicochemical	physicochemical	ADJ
aiti-2533	250	28	and	and	CCONJ
aiti-2533	250	29	sensory	sensory	ADJ
aiti-2533	250	30	properties	property	NOUN
aiti-2533	250	31	of	of	ADP
aiti-2533	250	32	chinese	chinese	ADJ
aiti-2533	250	33	-	-	PUNCT
aiti-2533	250	34	type	type	NOUN
aiti-2533	250	35	soy	soy	NOUN
aiti-2533	250	36	sauce	sauce	NOUN
aiti-2533	250	37	,	,	PUNCT
aiti-2533	250	38	”	"	PUNCT
aiti-2533	250	39	journal	journal	NOUN
aiti-2533	250	40	of	of	ADP
aiti-2533	250	41	the	the	DET
aiti-2533	250	42	science	science	NOUN
aiti-2533	250	43	of	of	ADP
aiti-2533	250	44	food	food	NOUN
aiti-2533	250	45	and	and	CCONJ
aiti-2533	250	46	agriculture	agriculture	NOUN
aiti-2533	250	47	,	,	PUNCT
aiti-2533	250	48	vol	vol	NOUN
aiti-2533	250	49	.	.	PROPN
aiti-2533	250	50	95	95	NUM
aiti-2533	250	51	,	,	PUNCT
aiti-2533	250	52	no	no	INTJ
aiti-2533	250	53	.	.	NOUN
aiti-2533	250	54	10	10	NUM
aiti-2533	250	55	,	,	PUNCT
aiti-2533	250	56	pp	pp	ADJ
aiti-2533	250	57	.	.	PUNCT
aiti-2533	251	1	2145	2145	NUM
aiti-2533	251	2	-	-	SYM
aiti-2533	251	3	2154	2154	NUM
aiti-2533	251	4	,	,	PUNCT
aiti-2533	251	5	august	august	PROPN
aiti-2533	251	6	2015	2015	NUM
aiti-2533	251	7	.	.	PUNCT
aiti-2533	252	1	[	[	X
aiti-2533	252	2	15	15	X
aiti-2533	252	3	]	]	X
aiti-2533	252	4	y.	y.	PROPN
aiti-2533	252	5	z.	z.	PROPN
aiti-2533	252	6	yan	yan	PROPN
aiti-2533	252	7	,	,	PUNCT
aiti-2533	252	8	y.	y.	PROPN
aiti-2533	252	9	l.	l.	PROPN
aiti-2533	252	10	qian	qian	PROPN
aiti-2533	252	11	,	,	PUNCT
aiti-2533	252	12	f.	f.	PROPN
aiti-2533	252	13	d.	d.	PROPN
aiti-2533	252	14	ji	ji	PROPN
aiti-2533	252	15	,	,	PUNCT
aiti-2533	252	16	j.	j.	PROPN
aiti-2533	252	17	y.	y.	PROPN
aiti-2533	252	18	chen	chen	PROPN
aiti-2533	252	19	,	,	PUNCT
aiti-2533	252	20	b.	b.	PROPN
aiti-2533	252	21	z.	z.	PROPN
aiti-2533	252	22	han	han	PROPN
aiti-2533	252	23	,	,	PUNCT
aiti-2533	252	24	“	"	PUNCT
aiti-2533	252	25	microbial	microbial	ADJ
aiti-2533	252	26	composition	composition	NOUN
aiti-2533	252	27	during	during	ADP
aiti-2533	252	28	chinese	chinese	ADJ
aiti-2533	252	29	soy	soy	NOUN
aiti-2533	252	30	sauce	sauce	PROPN
aiti-2533	252	31	koji	koji	PROPN
aiti-2533	252	32	-	-	PUNCT
aiti-2533	252	33	making	making	NOUN
aiti-2533	252	34	based	base	VERB
aiti-2533	252	35	on	on	ADP
aiti-2533	252	36	culture	culture	NOUN
aiti-2533	252	37	dependent	dependent	ADJ
aiti-2533	252	38	and	and	CCONJ
aiti-2533	252	39	independent	independent	ADJ
aiti-2533	252	40	methods	method	NOUN
aiti-2533	252	41	,	,	PUNCT
aiti-2533	252	42	”	"	PUNCT
aiti-2533	252	43	food	food	NOUN
aiti-2533	252	44	microbiology	microbiology	NOUN
aiti-2533	252	45	,	,	PUNCT
aiti-2533	252	46	vol	vol	NOUN
aiti-2533	252	47	.	.	PROPN
aiti-2533	253	1	34	34	NUM
aiti-2533	253	2	,	,	PUNCT
aiti-2533	253	3	no	no	INTJ
aiti-2533	253	4	.	.	NOUN
aiti-2533	253	5	1	1	NUM
aiti-2533	253	6	,	,	PUNCT
aiti-2533	253	7	pp	pp	ADJ
aiti-2533	253	8	.	.	PUNCT
aiti-2533	254	1	189	189	NUM
aiti-2533	254	2	-	-	SYM
aiti-2533	254	3	195	195	NUM
aiti-2533	254	4	,	,	PUNCT
aiti-2533	254	5	may	may	AUX
aiti-2533	254	6	2013	2013	NUM
aiti-2533	254	7	.	.	PUNCT
aiti-2533	255	1	[	[	X
aiti-2533	255	2	16	16	NUM
aiti-2533	255	3	]	]	PUNCT
aiti-2533	255	4	j.	j.	PROPN
aiti-2533	255	5	feng	feng	PROPN
aiti-2533	255	6	,	,	PUNCT
aiti-2533	255	7	x.	x.	PROPN
aiti-2533	255	8	b.	b.	PROPN
aiti-2533	255	9	zhan	zhan	PROPN
aiti-2533	255	10	,	,	PUNCT
aiti-2533	255	11	z.	z.	PROPN
aiti-2533	255	12	y.	y.	PROPN
aiti-2533	255	13	zheng	zheng	PROPN
aiti-2533	255	14	,	,	PUNCT
aiti-2533	255	15	d.	d.	PROPN
aiti-2533	255	16	wang	wang	PROPN
aiti-2533	255	17	,	,	PUNCT
aiti-2533	255	18	l.	l.	PROPN
aiti-2533	255	19	m.	m.	PROPN
aiti-2533	255	20	zhang	zhang	PROPN
aiti-2533	255	21	,	,	PUNCT
aiti-2533	255	22	and	and	CCONJ
aiti-2533	255	23	c.	c.	PROPN
aiti-2533	255	24	c.	c.	PROPN
aiti-2533	255	25	lin	lin	PROPN
aiti-2533	255	26	,	,	PUNCT
aiti-2533	255	27	“	"	PUNCT
aiti-2533	255	28	a	a	DET
aiti-2533	255	29	two	two	NUM
aiti-2533	255	30	-	-	PUNCT
aiti-2533	255	31	step	step	NOUN
aiti-2533	255	32	inoculation	inoculation	NOUN
aiti-2533	255	33	of	of	ADP
aiti-2533	255	34	candida	candida	PROPN
aiti-2533	255	35	etchellsii	etchellsii	VERB
aiti-2533	255	36	to	to	PART
aiti-2533	255	37	enhance	enhance	VERB
aiti-2533	255	38	soy	soy	NOUN
aiti-2533	255	39	sauce	sauce	NOUN
aiti-2533	255	40	flavour	flavour	NOUN
aiti-2533	255	41	and	and	CCONJ
aiti-2533	255	42	quality	quality	NOUN
aiti-2533	255	43	,	,	PUNCT
aiti-2533	255	44	”	"	PUNCT
aiti-2533	255	45	international	international	ADJ
aiti-2533	255	46	journal	journal	NOUN
aiti-2533	255	47	of	of	ADP
aiti-2533	255	48	food	food	NOUN
aiti-2533	255	49	science	science	NOUN
aiti-2533	255	50	and	and	CCONJ
aiti-2533	255	51	technology	technology	NOUN
aiti-2533	255	52	,	,	PUNCT
aiti-2533	255	53	vol	vol	NOUN
aiti-2533	255	54	.	.	PROPN
aiti-2533	256	1	47	47	NUM
aiti-2533	256	2	,	,	PUNCT
aiti-2533	256	3	no	no	INTJ
aiti-2533	256	4	.	.	NOUN
aiti-2533	256	5	10	10	NUM
aiti-2533	256	6	,	,	PUNCT
aiti-2533	256	7	pp	pp	ADJ
aiti-2533	256	8	.	.	PUNCT
aiti-2533	257	1	2072	2072	NUM
aiti-2533	257	2	-	-	SYM
aiti-2533	257	3	2078	2078	NUM
aiti-2533	257	4	,	,	PUNCT
aiti-2533	257	5	october	october	PROPN
aiti-2533	257	6	2012	2012	NUM
aiti-2533	257	7	.	.	PUNCT
aiti-2533	258	1	[	[	X
aiti-2533	258	2	17	17	NUM
aiti-2533	258	3	]	]	PUNCT
aiti-2533	258	4	t.	t.	PROPN
aiti-2533	258	5	r.	r.	PROPN
aiti-2533	258	6	chen	chen	PROPN
aiti-2533	258	7	and	and	CCONJ
aiti-2533	258	8	r.	r.	PROPN
aiti-2533	258	9	y.	y.	PROPN
aiti-2533	258	10	y.	y.	PROPN
aiti-2533	258	11	chiou	chiou	PROPN
aiti-2533	258	12	,	,	PUNCT
aiti-2533	258	13	“	"	PUNCT
aiti-2533	258	14	microbial	microbial	ADJ
aiti-2533	258	15	and	and	CCONJ
aiti-2533	258	16	compositional	compositional	ADJ
aiti-2533	258	17	changes	change	NOUN
aiti-2533	258	18	of	of	ADP
aiti-2533	258	19	inyu	inyu	ADJ
aiti-2533	258	20	(	(	PUNCT
aiti-2533	258	21	black	black	ADJ
aiti-2533	258	22	soybean	soybean	NOUN
aiti-2533	258	23	sauce	sauce	NOUN
aiti-2533	258	24	)	)	PUNCT
aiti-2533	258	25	broth	broth	NOUN
aiti-2533	258	26	during	during	ADP
aiti-2533	258	27	fermentation	fermentation	NOUN
aiti-2533	258	28	under	under	ADP
aiti-2533	258	29	various	various	ADJ
aiti-2533	258	30	temperature	temperature	NOUN
aiti-2533	258	31	conditions	condition	NOUN
aiti-2533	258	32	,	,	PUNCT
aiti-2533	258	33	”	"	PUNCT
aiti-2533	258	34	journal	journal	NOUN
aiti-2533	258	35	of	of	ADP
aiti-2533	258	36	the	the	DET
aiti-2533	258	37	chinese	chinese	ADJ
aiti-2533	258	38	agricultural	agricultural	ADJ
aiti-2533	258	39	chemical	chemical	PROPN
aiti-2533	258	40	society	society	NOUN
aiti-2533	258	41	,	,	PUNCT
aiti-2533	258	42	vol	vol	NOUN
aiti-2533	258	43	.	.	PROPN
aiti-2533	258	44	34	34	NUM
aiti-2533	258	45	,	,	PUNCT
aiti-2533	258	46	no	no	INTJ
aiti-2533	258	47	.	.	NOUN
aiti-2533	258	48	2	2	NUM
aiti-2533	258	49	,	,	PUNCT
aiti-2533	258	50	pp	pp	ADJ
aiti-2533	258	51	.	.	PUNCT
aiti-2533	259	1	157	157	NUM
aiti-2533	259	2	-	-	SYM
aiti-2533	259	3	164	164	NUM
aiti-2533	259	4	,	,	PUNCT
aiti-2533	259	5	1995	1995	NUM
aiti-2533	259	6	.	.	PUNCT
aiti-2533	260	1	[	[	X
aiti-2533	260	2	18	18	NUM
aiti-2533	260	3	]	]	PUNCT
aiti-2533	260	4	t.	t.	PROPN
aiti-2533	260	5	y.	y.	PROPN
aiti-2533	260	6	wu	wu	PROPN
aiti-2533	260	7	,	,	PUNCT
aiti-2533	260	8	m.	m.	NOUN
aiti-2533	260	9	s.	s.	PROPN
aiti-2533	260	10	kan	kan	PROPN
aiti-2533	260	11	,	,	PUNCT
aiti-2533	260	12	l.	l.	PROPN
aiti-2533	260	13	f.	f.	PROPN
aiti-2533	260	14	siow	siow	PROPN
aiti-2533	260	15	,	,	PUNCT
aiti-2533	260	16	and	and	CCONJ
aiti-2533	260	17	l.	l.	PROPN
aiti-2533	260	18	k.	k.	PROPN
aiti-2533	260	19	palniandy	palniandy	PROPN
aiti-2533	260	20	,	,	PUNCT
aiti-2533	260	21	“	"	PUNCT
aiti-2533	260	22	effect	effect	NOUN
aiti-2533	260	23	of	of	ADP
aiti-2533	260	24	temperature	temperature	NOUN
aiti-2533	260	25	on	on	ADP
aiti-2533	260	26	moromi	moromi	NOUN
aiti-2533	260	27	fermentation	fermentation	NOUN
aiti-2533	260	28	of	of	ADP
aiti-2533	260	29	soy	soy	NOUN
aiti-2533	260	30	sauce	sauce	NOUN
aiti-2533	260	31	with	with	ADP
aiti-2533	260	32	intermittent	intermittent	ADJ
aiti-2533	260	33	aeration	aeration	NOUN
aiti-2533	260	34	,	,	PUNCT
aiti-2533	260	35	”	"	PUNCT
aiti-2533	260	36	african	african	ADJ
aiti-2533	260	37	journal	journal	NOUN
aiti-2533	260	38	of	of	ADP
aiti-2533	260	39	biotechnology	biotechnology	NOUN
aiti-2533	260	40	,	,	PUNCT
aiti-2533	260	41	vol	vol	NOUN
aiti-2533	260	42	.	.	PROPN
aiti-2533	260	43	9	9	NUM
aiti-2533	260	44	,	,	PUNCT
aiti-2533	260	45	no	no	INTJ
aiti-2533	260	46	.	.	NOUN
aiti-2533	260	47	5	5	NUM
aiti-2533	260	48	,	,	PUNCT
aiti-2533	260	49	pp	pp	ADJ
aiti-2533	260	50	.	.	PUNCT
aiti-2533	261	1	702	702	NUM
aiti-2533	261	2	-	-	SYM
aiti-2533	261	3	706	706	NUM
aiti-2533	261	4	,	,	PUNCT
aiti-2533	261	5	2010	2010	NUM
aiti-2533	261	6	.	.	PUNCT
aiti-2533	262	1	[	[	X
aiti-2533	262	2	19	19	NUM
aiti-2533	262	3	]	]	X
aiti-2533	262	4	c.	c.	PROPN
aiti-2533	262	5	van	van	PROPN
aiti-2533	262	6	der	der	PROPN
aiti-2533	262	7	sluis	sluis	PROPN
aiti-2533	262	8	,	,	PUNCT
aiti-2533	262	9	j.	j.	PROPN
aiti-2533	262	10	tramper	tramper	PROPN
aiti-2533	262	11	,	,	PUNCT
aiti-2533	262	12	and	and	CCONJ
aiti-2533	262	13	r.	r.	PROPN
aiti-2533	262	14	h.	h.	PROPN
aiti-2533	262	15	wijffels	wijffels	PROPN
aiti-2533	262	16	,	,	PUNCT
aiti-2533	262	17	“	"	PUNCT
aiti-2533	262	18	enhancing	enhance	VERB
aiti-2533	262	19	and	and	CCONJ
aiti-2533	262	20	accelerating	accelerate	VERB
aiti-2533	262	21	flavour	flavour	ADJ
aiti-2533	262	22	formation	formation	NOUN
aiti-2533	262	23	by	by	ADP
aiti-2533	262	24	salt	salt	NOUN
aiti-2533	262	25	-	-	PUNCT
aiti-2533	262	26	tolerant	tolerant	ADJ
aiti-2533	262	27	yeasts	yeast	NOUN
aiti-2533	262	28	in	in	ADP
aiti-2533	262	29	japanese	japanese	ADJ
aiti-2533	262	30	soy	soy	NOUN
aiti-2533	262	31	-	-	PUNCT
aiti-2533	262	32	sauce	sauce	NOUN
aiti-2533	262	33	processes	process	NOUN
aiti-2533	262	34	,	,	PUNCT
aiti-2533	262	35	”	"	PUNCT
aiti-2533	262	36	trends	trend	NOUN
aiti-2533	262	37	in	in	ADP
aiti-2533	262	38	food	food	NOUN
aiti-2533	262	39	science	science	NOUN
aiti-2533	262	40	and	and	CCONJ
aiti-2533	262	41	technology	technology	NOUN
aiti-2533	262	42	,	,	PUNCT
aiti-2533	262	43	vol	vol	NOUN
aiti-2533	262	44	.	.	PROPN
aiti-2533	262	45	12	12	NUM
aiti-2533	262	46	,	,	PUNCT
aiti-2533	262	47	no	no	INTJ
aiti-2533	262	48	.	.	NOUN
aiti-2533	262	49	9	9	NUM
aiti-2533	262	50	,	,	PUNCT
aiti-2533	262	51	pp	pp	ADJ
aiti-2533	262	52	.	.	PUNCT
aiti-2533	263	1	322	322	NUM
aiti-2533	263	2	-	-	SYM
aiti-2533	263	3	327	327	NUM
aiti-2533	263	4	,	,	PUNCT
aiti-2533	263	5	september	september	PROPN
aiti-2533	263	6	2001	2001	NUM
aiti-2533	263	7	.	.	PUNCT
aiti-2533	264	1	[	[	X
aiti-2533	264	2	20	20	NUM
aiti-2533	264	3	]	]	PUNCT
aiti-2533	264	4	x.	x.	NOUN
aiti-2533	264	5	gao	gao	PROPN
aiti-2533	264	6	,	,	PUNCT
aiti-2533	264	7	c.	c.	PROPN
aiti-2533	264	8	cui	cui	PROPN
aiti-2533	264	9	,	,	PUNCT
aiti-2533	264	10	j.	j.	PROPN
aiti-2533	264	11	ren	ren	PROPN
aiti-2533	264	12	,	,	PUNCT
aiti-2533	264	13	h.	h.	PROPN
aiti-2533	264	14	zhao	zhao	PROPN
aiti-2533	264	15	,	,	PUNCT
aiti-2533	264	16	q.	q.	PROPN
aiti-2533	264	17	zhao	zhao	PROPN
aiti-2533	264	18	,	,	PUNCT
aiti-2533	264	19	and	and	CCONJ
aiti-2533	264	20	m.	m.	NOUN
aiti-2533	264	21	zhao	zhao	PROPN
aiti-2533	264	22	,	,	PUNCT
aiti-2533	264	23	“	"	PUNCT
aiti-2533	264	24	changes	change	NOUN
aiti-2533	264	25	in	in	ADP
aiti-2533	264	26	the	the	DET
aiti-2533	264	27	chemical	chemical	NOUN
aiti-2533	264	28	composition	composition	NOUN
aiti-2533	264	29	of	of	ADP
aiti-2533	264	30	traditional	traditional	ADJ
aiti-2533	264	31	chinese	chinese	ADJ
aiti-2533	264	32	-	-	PUNCT
aiti-2533	264	33	type	type	NOUN
aiti-2533	264	34	soy	soy	NOUN
aiti-2533	264	35	sauce	sauce	NOUN
aiti-2533	264	36	at	at	ADP
aiti-2533	264	37	different	different	ADJ
aiti-2533	264	38	stages	stage	NOUN
aiti-2533	264	39	of	of	ADP
aiti-2533	264	40	manufacture	manufacture	NOUN
aiti-2533	264	41	and	and	CCONJ
aiti-2533	264	42	its	its	PRON
aiti-2533	264	43	relation	relation	NOUN
aiti-2533	264	44	to	to	PART
aiti-2533	264	45	taste	taste	VERB
aiti-2533	264	46	,	,	PUNCT
aiti-2533	264	47	”	"	PUNCT
aiti-2533	264	48	international	international	ADJ
aiti-2533	264	49	journal	journal	NOUN
aiti-2533	264	50	of	of	ADP
aiti-2533	264	51	food	food	NOUN
aiti-2533	264	52	science	science	NOUN
aiti-2533	264	53	and	and	CCONJ
aiti-2533	264	54	technology	technology	NOUN
aiti-2533	264	55	,	,	PUNCT
aiti-2533	264	56	vol	vol	NOUN
aiti-2533	264	57	.	.	PROPN
aiti-2533	264	58	46	46	NUM
aiti-2533	264	59	,	,	PUNCT
aiti-2533	264	60	no	no	INTJ
aiti-2533	264	61	.	.	NOUN
aiti-2533	264	62	2	2	NUM
aiti-2533	264	63	,	,	PUNCT
aiti-2533	264	64	pp	pp	ADJ
aiti-2533	264	65	.	.	PUNCT
aiti-2533	265	1	243	243	NUM
aiti-2533	265	2	-	-	SYM
aiti-2533	265	3	249	249	NUM
aiti-2533	265	4	,	,	PUNCT
aiti-2533	265	5	january	january	PROPN
aiti-2533	265	6	2011	2011	NUM
aiti-2533	265	7	.	.	PUNCT
aiti-2533	266	1	[	[	X
aiti-2533	266	2	21	21	NUM
aiti-2533	266	3	]	]	PUNCT
aiti-2533	266	4	x.	x.	NOUN
aiti-2533	266	5	gao	gao	PROPN
aiti-2533	266	6	,	,	PUNCT
aiti-2533	266	7	p.	p.	PROPN
aiti-2533	266	8	sun	sun	PROPN
aiti-2533	266	9	,	,	PUNCT
aiti-2533	266	10	j.	j.	PROPN
aiti-2533	266	11	lu	lu	PROPN
aiti-2533	266	12	,	,	PUNCT
aiti-2533	266	13	and	and	CCONJ
aiti-2533	266	14	z.	z.	PROPN
aiti-2533	266	15	jin	jin	PROPN
aiti-2533	266	16	,	,	PUNCT
aiti-2533	266	17	“	"	PUNCT
aiti-2533	266	18	characterization	characterization	NOUN
aiti-2533	266	19	and	and	CCONJ
aiti-2533	266	20	formation	formation	NOUN
aiti-2533	266	21	mechanism	mechanism	NOUN
aiti-2533	266	22	of	of	ADP
aiti-2533	266	23	proteins	protein	NOUN
aiti-2533	266	24	in	in	ADP
aiti-2533	266	25	the	the	DET
aiti-2533	266	26	secondary	secondary	ADJ
aiti-2533	266	27	precipitate	precipitate	NOUN
aiti-2533	266	28	of	of	ADP
aiti-2533	266	29	soy	soy	NOUN
aiti-2533	266	30	sauce	sauce	NOUN
aiti-2533	266	31	,	,	PUNCT
aiti-2533	266	32	”	"	PUNCT
aiti-2533	266	33	european	european	ADJ
aiti-2533	266	34	food	food	NOUN
aiti-2533	266	35	research	research	NOUN
aiti-2533	266	36	and	and	CCONJ
aiti-2533	266	37	technology	technology	NOUN
aiti-2533	266	38	,	,	PUNCT
aiti-2533	266	39	vol	vol	NOUN
aiti-2533	266	40	.	.	PROPN
aiti-2533	266	41	237	237	NUM
aiti-2533	266	42	,	,	PUNCT
aiti-2533	266	43	no	no	INTJ
aiti-2533	266	44	.	.	NOUN
aiti-2533	266	45	4	4	NUM
aiti-2533	266	46	,	,	PUNCT
aiti-2533	266	47	pp	pp	ADJ
aiti-2533	266	48	.	.	PUNCT
aiti-2533	267	1	647	647	NUM
aiti-2533	267	2	-	-	SYM
aiti-2533	267	3	654	654	NUM
aiti-2533	267	4	,	,	PUNCT
aiti-2533	267	5	october	october	PROPN
aiti-2533	267	6	2013	2013	NUM
aiti-2533	267	7	.	.	PUNCT
aiti-2533	268	1	[	[	X
aiti-2533	268	2	22	22	NUM
aiti-2533	268	3	]	]	PUNCT
aiti-2533	268	4	p.	p.	PROPN
aiti-2533	268	5	c.	c.	PROPN
aiti-2533	268	6	chao	chao	PROPN
aiti-2533	268	7	,	,	PUNCT
aiti-2533	268	8	c.	c.	PROPN
aiti-2533	268	9	c.	c.	PROPN
aiti-2533	268	10	hsu	hsu	PROPN
aiti-2533	268	11	,	,	PUNCT
aiti-2533	268	12	and	and	CCONJ
aiti-2533	268	13	m.	m.	NOUN
aiti-2533	268	14	m.	m.	PROPN
aiti-2533	268	15	yin	yin	PROPN
aiti-2533	268	16	,	,	PUNCT
aiti-2533	268	17	“	"	PUNCT
aiti-2533	268	18	analysis	analysis	NOUN
aiti-2533	268	19	of	of	ADP
aiti-2533	268	20	glycative	glycative	ADJ
aiti-2533	268	21	products	product	NOUN
aiti-2533	268	22	in	in	ADP
aiti-2533	268	23	sauces	sauce	NOUN
aiti-2533	268	24	and	and	CCONJ
aiti-2533	268	25	sauce	sauce	NOUN
aiti-2533	268	26	-	-	PUNCT
aiti-2533	268	27	treated	treat	VERB
aiti-2533	268	28	foods	food	NOUN
aiti-2533	268	29	,	,	PUNCT
aiti-2533	268	30	”	"	PUNCT
aiti-2533	268	31	food	food	NOUN
aiti-2533	268	32	chemistry	chemistry	NOUN
aiti-2533	268	33	,	,	PUNCT
aiti-2533	268	34	vol	vol	NOUN
aiti-2533	268	35	.	.	PROPN
aiti-2533	268	36	113	113	NUM
aiti-2533	268	37	,	,	PUNCT
aiti-2533	268	38	no	no	INTJ
aiti-2533	268	39	.	.	NOUN
aiti-2533	268	40	1	1	NUM
aiti-2533	268	41	,	,	PUNCT
aiti-2533	268	42	pp	pp	ADJ
aiti-2533	268	43	.	.	PUNCT
aiti-2533	269	1	262	262	NUM
aiti-2533	269	2	-	-	SYM
aiti-2533	269	3	266	266	NUM
aiti-2533	269	4	,	,	PUNCT
aiti-2533	269	5	2009	2009	NUM
aiti-2533	269	6	.	.	PUNCT
aiti-2533	270	1	[	[	X
aiti-2533	270	2	23	23	NUM
aiti-2533	270	3	]	]	PUNCT
aiti-2533	270	4	p.	p.	PROPN
aiti-2533	270	5	c.	c.	PROPN
aiti-2533	270	6	chao	chao	PROPN
aiti-2533	270	7	,	,	PUNCT
aiti-2533	270	8	c.	c.	PROPN
aiti-2533	270	9	c.	c.	PROPN
aiti-2533	270	10	hsu	hsu	PROPN
aiti-2533	270	11	,	,	PUNCT
aiti-2533	270	12	and	and	CCONJ
aiti-2533	270	13	m.	m.	NOUN
aiti-2533	270	14	m.	m.	PROPN
aiti-2533	270	15	yin	yin	PROPN
aiti-2533	270	16	,	,	PUNCT
aiti-2533	270	17	“	"	PUNCT
aiti-2533	270	18	analysis	analysis	NOUN
aiti-2533	270	19	of	of	ADP
aiti-2533	270	20	glycative	glycative	ADJ
aiti-2533	270	21	products	product	NOUN
aiti-2533	270	22	in	in	ADP
aiti-2533	270	23	sauces	sauce	NOUN
aiti-2533	270	24	and	and	CCONJ
aiti-2533	270	25	sauce	sauce	NOUN
aiti-2533	270	26	-	-	PUNCT
aiti-2533	270	27	treated	treat	VERB
aiti-2533	270	28	foods	food	NOUN
aiti-2533	270	29	,	,	PUNCT
aiti-2533	270	30	”	"	PUNCT
aiti-2533	270	31	food	food	NOUN
aiti-2533	270	32	chemistry	chemistry	NOUN
aiti-2533	270	33	,	,	PUNCT
aiti-2533	270	34	vol	vol	NOUN
aiti-2533	270	35	.	.	PROPN
aiti-2533	270	36	113	113	NUM
aiti-2533	270	37	,	,	PUNCT
aiti-2533	270	38	no	no	INTJ
aiti-2533	270	39	.	.	NOUN
aiti-2533	270	40	1	1	NUM
aiti-2533	270	41	,	,	PUNCT
aiti-2533	270	42	pp	pp	ADJ
aiti-2533	270	43	.	.	PUNCT
aiti-2533	271	1	262	262	NUM
aiti-2533	271	2	-	-	SYM
aiti-2533	271	3	266	266	NUM
aiti-2533	271	4	,	,	PUNCT
aiti-2533	271	5	2009	2009	NUM
aiti-2533	271	6	.	.	PUNCT
aiti-2533	272	1	copyright	copyright	NOUN
aiti-2533	272	2	©	©	PROPN
aiti-2533	272	3	by	by	ADP
aiti-2533	272	4	the	the	DET
aiti-2533	272	5	authors	author	NOUN
aiti-2533	272	6	.	.	PUNCT
aiti-2533	273	1	licensee	licensee	PROPN
aiti-2533	273	2	taeti	taeti	PROPN
aiti-2533	273	3	,	,	PUNCT
aiti-2533	273	4	taiwan	taiwan	PROPN
aiti-2533	273	5	.	.	PUNCT
aiti-2533	274	1	this	this	DET
aiti-2533	274	2	article	article	NOUN
aiti-2533	274	3	is	be	AUX
aiti-2533	274	4	an	an	DET
aiti-2533	274	5	open	open	ADJ
aiti-2533	274	6	access	access	NOUN
aiti-2533	274	7	article	article	NOUN
aiti-2533	274	8	distributed	distribute	VERB
aiti-2533	274	9	under	under	ADP
aiti-2533	274	10	the	the	DET
aiti-2533	274	11	terms	term	NOUN
aiti-2533	274	12	and	and	CCONJ
aiti-2533	274	13	conditions	condition	NOUN
aiti-2533	274	14	of	of	ADP
aiti-2533	274	15	the	the	DET
aiti-2533	274	16	creative	creative	ADJ
aiti-2533	274	17	commons	common	NOUN
aiti-2533	274	18	attribution	attribution	NOUN
aiti-2533	274	19	(	(	PUNCT
aiti-2533	274	20	cc	cc	NOUN
aiti-2533	274	21	by	by	ADP
aiti-2533	274	22	-	-	PUNCT
aiti-2533	274	23	nc	nc	NOUN
aiti-2533	274	24	)	)	PUNCT
aiti-2533	274	25	license	license	NOUN
aiti-2533	274	26	(	(	PUNCT
aiti-2533	274	27	https://creativecommons.org/licenses/by-nc/4.0/	https://creativecommons.org/licenses/by-nc/4.0/	NOUN
aiti-2533	274	28	)	)	PUNCT
aiti-2533	274	29	.	.	PUNCT