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Fermentation of Soy Sauce with Immobilized Whole Cells
Author(s) -
OSAKI K.,
OKAMOTO Y.,
AKAO T.,
NAGATA S.,
TAKAMATSU H.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10463.x
Subject(s) - fermentation , food science , flavor , chemistry , lactic acid , aroma , soy milk , bacteria , biology , genetics
Soy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii , and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than a complex fermentation of moromi (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.