Fermentation of Soy Sauce with Immobilized Whole Cells
Katsumichi Osaki, Yuki Okamoto, Takeshi Akao, Sadao NAGATA, Hiroshi Takamatsu
Journal of Food Science
Abstract
ABSTRACT Soy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii , and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than a complex fermentation of moromi (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
divided lactic acid and alcohol fermentation proceeds in shorter time than complex fermentation of moromi in slurry state
“The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than ...”
refined products have good taste and flavor
“The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.”
soy sauce produced continuously in 280 liter column-type reactors
“Soy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii, and Torulopsis versatilis entrappe...”