Journal of Industrial Microbiology

, Volume 14, Issue 6, pp 467–471 | Cite as

Industrial production of soy sauce

  • B. S. Luh


Soy sauce is a seasoning agent with a salty taste and a distinct aroma suggestive of meat extracts. The sauce is made by fermentation of a combination of soy beans and wheat in water and salt. This paper covers the method for production of fermented soy sauce, and that for acid-hydrolysis of defatted soy bean proteins. The microorganisms involved in soy sauce production, and biochemical and chemical changes in soy bean and wheat during fermentation influence greatly the sensory attributes and quality of soy sauce. Recent progress in industrialization of soy sauce manufacture is discussed.


Fermentation Chemical Change Industrial Production Recent Progress Sensory Attribute 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Aishima T. 1983. Relationships between gas chromatographic profiles of soy sauce volatiles and organoleptic characteristics based on multivariate analysis. In: Instrumental Analysis of Foods. Recent Progress, vol. 1 (Charalambous, G. and G. Inglett, eds), pp. 37–56, Academic Press, New York.Google Scholar
  2. 2.
    Enderlin, C.S. and D.M. Ogridziak. 1994. Cloning, nucleotide sequence and functions of XPR6, which codes for a dibasic processing endoprotease from the yeastYarrowia lipolitica. Yeast 10: 67–79.Google Scholar
  3. 3.
    Forss, D.A. and H. Sugisawa, 1981. Brief reviews of dairy and soy products. In: Flavor Research: Recent Advances (Teranishi, R. and R.A. Flath, eds), pp. 355–372. Marcel Dekker, New York.Google Scholar
  4. 4.
    Fukushima, D. 1985. Chemistry of soybean proteins and related foods of Japan and China. Food Rev. Int. I: 149–209.Google Scholar
  5. 5.
    Fukushima, D. 1987. Soy sauce materials and their treatment. In: Brewing Technology of Soy Sauce (Tochikura, T., ed.), pp. 1–79, Brewing Society of Japan, Tokyo.Google Scholar
  6. 6.
    Fukushima, D. 1989. Industrialization of fermented soy sauce production centering around Japanese shoyu. In: Industrialization of Indigenous Fermented Foods (Steinkraus, K.H., ed.), pp. 1–88. Marcel Dekker, New York.Google Scholar
  7. 7.
    Fukushima, Y., K. Okamura, K. Imai and H. Motal. 1985. A new immobilization technique of whole cells and enzymes with colloidal silica and alginate. Annual Meeting Abstract, Agr. Chem. Soc. Japan, p. 66.Google Scholar
  8. 8.
    Hesseltine, C.W. 1977. Solid-state fermentation. Process. Biochem. 12: 24–27, 29–32.Google Scholar
  9. 9.
    Luh, B.S. 1991. Impact of biotechnology on food processing. In: Proc. First International Conf. on Food Science and Technology, Wuxi, Jiangsu Province, People's Rep. of China, pp. 1–13.Google Scholar
  10. 10.
    Noda, F. 1978. Fermentation of soy sauce moromi mash. Part I and Part II. J. Japan Soy Sauce Res. Inst. 4: 145–151; 196–202.Google Scholar
  11. 11.
    Nunomura, N. and M. Sasaki. 1986. Soy sauce. In: Legume-Based Fermented Foods (Reddy, N.R., M.D. Pierson and D.K. Salunkhe, eds), pp. 5–46, CRC Press, Boca Raton, FL.Google Scholar
  12. 12.
    Ogrydziak, D.M. 1983. Yeast extracellular proteases. Crit. Rev. Biochem. 13: 1–55.Google Scholar
  13. 13.
    Onagà, D.M., B.S. Luh and S.J. Leonard. 1957. Quality evaluation and chemical composition of soy sauce. Food Res. 22(1): 83–88.Google Scholar
  14. 14.
    Osaki, K., Y. Okamoto, T. Akao, S. Nagata and H. Takamatsu. 1985. Fermentation of soy sauce with immobilized. whole cells. J. Food Sci. 50: 1289–1292.Google Scholar
  15. 15.
    Reed, G. (ed.) 1982. Prescott and Dunn's Industrial Microbiology, 4th edn. Avi Publishing Co., Westport, CT.Google Scholar
  16. 16.
    Skinner, F.A., S.M. Passmore and R.R. Davenport. 1980. Biology and activities of yeasts. The Society for Applied Bacteriology Symposium Series #9. Academic Press, New York.Google Scholar
  17. 17.
    Steinkraus, K.H. 1989. Industrialization of Indigenous Fermented Foods Marcel Dekker, New York.Google Scholar
  18. 18.
    Sugimori, T. 1976. Recent progress in soy sauce manufacturing. J. Brew. Soc. Japan 71: 152–155.Google Scholar
  19. 19.
    Yokotsuka, T. 1986. Soy sauce biochemistry. In: Advances in Food Research, vol. 30 (Chichester, C.O., E.M. Mrak and B.S. Schweigert, eds), pp. 195–329. Academic Press, Orlando, FL.Google Scholar
  20. 20.
    Wang, H.L. and C.W. Hesseltine. 1982. Oriental fermented foods. In: Prescott and Dunn's Industrial Microbiology, 4th edn (Reed, G., ed.), pp. 492–539, Avi Pub. Co., Westport, CT.Google Scholar

Copyright information

© Society for Industrial Microbiology 1995

Authors and Affiliations

  • B. S. Luh
    • 1
  1. 1.Dept of Food Science & TechnologyUniversity of CaliforniaDavisUSA

Personalised recommendations