Abstract
Micro-organisms related to soy sauce production are mainly koji mold ( Aspergillus oryzae or Aspergillus sojae), lactic acid bacteria ( Pediococcus halophilus) and osmophilic yeasts ( Saccharomyces rouxii, Candida (Torulopsis) versatilis, Candida (Torulopsis) etchellsii). The selection parameters of these micro-organisms for use in soy sauce production are as follows. 1. (1) Aspergillus oryzae or Aspergillus sojae. (a) Do not produce mycotoxins; (b) possess high proteolytic, amylolytic, and macerating enzyme levels. 2. (2) Pediococcus halophilus. (a) Produce lactic acid and other useful organic acids in a high concentration of salt brine; (b) do not possess tyrosine decarboxylase and histidine decarboxylase. 3. (3) Saccharomyces rouxii. Produce alcohol and excellent flavor substances in a high salt concentration brine. 4. (4) Candida (Torulopsis) versatilis and C. etchellsii. Produce excellent flavor substances in a high salt concentration brine.
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