53
4.4.4 Soy Sauce
Soy sauce is a light to dark brown-coloured liquid often used in China as a condiment made from fermented paste of soya beans, brine and Aspergillus oryzae or
sojae moulds (Leboffe and Pierce 2012). It has meat-like salty flavour which is
commonly used in cooking (Nout and Aidoo 2010). Production of soy sauce is of
ancient lineage, and today its production revolves around sophisticated levels of
controlled production systems ensuring high-quality soy sauce. There are two specific fermentation processes involved in soy sauce production: one is koji fermentation with the use of Aspergillus oryzae or Aspergillus sojae strain and the other one
is brine fermentation involving the use of lactic acid bacteria and yeast
Saccharomyces rouxii.
Fig. 4.3 Traditional
manufacturing of red yeast
rice (Adapted from Nout
and Aidoo 2010)
4 Fungi in Food Bioprocessing
4.4.4 Soy Sauce
Soy sauce is a light to dark brown-coloured liquid often used in China as a condiment made from fermented paste of soya beans, brine and Aspergillus oryzae or
sojae moulds (Leboffe and Pierce 2012). It has meat-like salty flavour which is
commonly used in cooking (Nout and Aidoo 2010). Production of soy sauce is of
ancient lineage, and today its production revolves around sophisticated levels of
controlled production systems ensuring high-quality soy sauce. There are two specific fermentation processes involved in soy sauce production: one is koji fermentation with the use of Aspergillus oryzae or Aspergillus sojae strain and the other one
is brine fermentation involving the use of lactic acid bacteria and yeast
Saccharomyces rouxii.
Fig. 4.3 Traditional
manufacturing of red yeast
rice (Adapted from Nout
and Aidoo 2010)
4 Fungi in Food Bioprocessing