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Soya sauce - by fermentation with specific bacteria followed by intermittent aeration to accelerate maturity
Soya sauce - by fermentation with specific bacteria followed by intermittent aeration to accelerate maturity
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机译：酱油-通过与特定细菌发酵，然后进行间歇通气以加速成熟
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摘要
Soyal sauce by "Koji and Maromi" process by seeding the "Maromi" mixture before fermentation with Saccharomyces, Debaromyces, organisms from previous "Maromi" fermentations or mixts. of these for =3 days pref. 7-30 days. The fermentation is performed under microaerophilic conditions by intermittent aeration in inert atmos. with low O2 content. Stage 1 takes 3-14 days pref. 7, stage 2 takes 5-30 days at different temps. between 15 and 44 degrees C. The seeded "Maromi" contains =1,000 organisms per ml. and is derived from a "Koji" of particle size 1 micron-1 mm ground below 62.8 degrees C (pref. 37.8 degrees C). A salt soln. (5-30 wt./v%, pref. 15-20 wt./v%) is used as medium for the "Maromi". The soln. contains 5-40% pref. 20-35% of "Koji" soln., with water and salt. The sauce and is produced in a shorter time.
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