Microbial succession in experimental soy sauce fermentations

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.