FOOD TECHNOLOGY

Detailed explanation-1: -Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast.

Detailed explanation-2: -Here’s where things get interesting: The next ingredient-and one that’s crucial to the umami flavor development of soy sauce-is mold. It’s added to the “cookie dough” and then fermented in a solution of water and sea salt. The scientific name for the mold is Aspergillus, but it’s better known as koji.

Detailed explanation-3: -Yeast is also found in soy sauce, a fermented soy and wheat product. You can buy this condiment off the shelf, but it’s also an ingredient in many popular products and dishes. Some types of miso, a fermented product made from rice or soy, use yeast in the fermentation process.

Detailed explanation-4: -In soy sauce fermentation, Aspergillus oryzae is the main fermentation microbe (Kim et al. 2017; Xu et al. 2010), but other related microbes, such as bacteria and yeasts, and their enzyme systems have a crucial effect on the quality and special flavour of soy sauce.