Microbial succession in experimental soy sauce fermentations
Yong Fu, B. J. Wood
International Journal of Food Science & Technology
Abstract
Summary Conditions for the small‐scale preparation of soy‐sauce are described. the first stage of the fermentation, growing the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, followed standard procedures. In the second stage, the soy mash or moromi stage, a variety of conditions were tested. Results showed that a two‐step fermentation occurs, first lactic acid bacteria, then yeast growing in the mash. Good yeast growth in the very salty mash depends upon the provision of acidic conditions.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
yeast growth depends on acidic conditions
“Good yeast growth in the very salty mash depends upon the provision of acidic conditions.”
soy sauce fermentation involves two-step microbial succession
“Results showed that a two‐step fermentation occurs, first lactic acid bacteria, then yeast growing in the mash.”