Microbial succession in experimental soy sauce fermentations

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Abstract
Summary: Conditions for the small‐scale preparation of soy‐sauce are described. the first stage of the fermentation, growing the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, followed standard procedures. In the second stage, the soy mash or moromi stage, a variety of conditions were tested. Results showed that a two‐step fermentation occurs, first lactic acid bacteria, then yeast growing in the mash. Good yeast growth in the very salty mash depends upon the provision of acidic conditions.

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