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This present study was carried out particulary focusing on rapid fermentation of soy sauce by using column type reactor (30 ㎝ × 5 ㎝) packed each immobilized cells of Pediococcus halophilus R22, Saccharomyces rouxii R-60 and Candida etchellsii H-50. When immobilized P. halophilus R-22 by column type reactor was performed continuously fermentation, lactic acid was produced 0.62∼0.64% during 25 days and then decreased gradually after 30 days. S. rouxii R-60 was produced the 2.1w2.5% ethylalcohol constantly for 35 days and also C. etchellsii H-50 was produced 14∼16 mg/l 4-ethylguaiacol for 35 days and then this products were decreased gradually after fermentation of 40 days. Final products of fish sauce contained 1,721.6 mg% total nitrogen, 1,584.1 mg% amino-nitrogen, 0.75% lactic acid, 2.7% ethylalcohol and 18.2 mg/l 4-ethylguaiacol.
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