Biochemical changes in experimental soy sauce Moromi

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Abstract
Summary: Biochemical changes occurring during the mash or Moromi stage of experimental soy sauce fermentations are described. Despite the high temperature (40°C) and salinity (18% salt w/v) employed, and the low pH (4.5) which developed, amylase and proteinase activity from fungal enzymes present at the beginning of the fermentation, remained detectable throughout the thirty‐day incubation period. Considerable increases in reducing sugar, total dissolved nitrogen and amino nitrogen levels occurred, despite active growth of yeast and Lactobacillus. In some cases the increases were greater in mashes containing one or both organisms, than in uninoculated controls.

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