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KMID : 0380619720040040276
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Korean Journal of Food Science and Technology
1972 Volume.4 No. 4 p.276 ~ p.284
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Studies on the Fermentation on Soy Sauce by Bacteria
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Joo Hyun-Kyu
Ro Sin-Kyu
Im Moo-Hyun
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Abstract
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A strain of Bacillus sp. which has powerful enzymatic activity and sets free a little amount of ammonia nitrogen and large amount of amino nitrogen was separated from Meju, Denzang, Chungkukjang, and paddy straw to make the soy-sauce rapidly and conveniently in the various mixing ratio of steamed soy-bean and wheat parched or steamed.
Total nitrogen and amino nitrogen were increased during the maturing. The acidity of soy-sauce was increased to 1.15∼1.98% than ordinary soy-sauce. pH were ranged in 4.6∼6.0. The fermenting time takes 30 days while it takes at least 4 monthes in ordinary method. The best results were obtained with the mixed ratio of 1 : 1 or 1 : 2 (wheat : soy-bean).
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