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Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

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Abstract

Soy sauce prepared via direct fermentation of defatted soybean meal (DFSM) using halophiles without addition of dried, fermented soybeans or meju was evaluated. DFSM was fermented using single and mixed cultures of Oceanobacillus kimchii and Bacillus pumilus under 18% salinity conditions. Amounts of total organic nitrogen, free amino acids, and organic acids in soy sauce prepared with the mixed culture were slightly higher than sauces prepared with single culture. The ingredient content was higher in soy sauce prepared via direct fermentation of DFSM than soy sauce prepared with meju. Microorganisms detected in DFSM fermentation were not detected in the meju culture, except for the 2 halophiles, based on metagenomic analysis. Direct fermentation of DFSM is better than using meju for preparation of soy sauce.

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Authors and Affiliations

  1. Department of Nano Convergence Engineering, Seokyeong University, Seoul, 02713, Korea

    Doo Hyun Park

  2. Department of Physiology, College of Medicine, Hanyang University, Seoul, 04763, Korea

    Young Chan Park

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  1. Young Chan Park
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  2. Doo Hyun Park
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Correspondence to Doo Hyun Park.

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Park, Y.C., Park, D.H. Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process. Food Sci Biotechnol 25, 777–784 (2016). https://doi.org/10.1007/s10068-016-0132-5

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  • DOI: https://doi.org/10.1007/s10068-016-0132-5

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