Soy Sauce Fermentation

LEBLANC, J.G.

Encyclopedia of Biotechnology in Agriculture and Food

Taylor & Francis Group

Lugar: New York, NY, USA; Año: 2010; p. 591 - 593

Soy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented or non-fermented (chemical soy sauce). Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. In this article, the main processes involved during soy sauce fermentation will be discussed with special emphasis placed on microbial fermentation and health properties attributed to this important condiment.