Fermenter / Batch Fermentation

Question: Primary fermenter for soy sauce and what soy cause gains through fermention?

(Posted by: Cubs on 2007-11-15 18:19:50)

I need to know what the primery fermentor for soy sauce is and what the property which the product gains through the process of fermnetation

Posted by: Jon R on 2007-11-16, 14:47:24

Authentic soy sauces are mixed with yeast or kōji ( the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese and "xiān wèi " (鲜味, 鮮味 lit. "fresh taste ") by the Chinese. Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The free glutamates which naturally occur in soy sauce are what give it this taste quality.