Description

Shoyu is a traditional Japanese soy sauce produced through a long, multi-stage fermentation involving molds, lactic acid bacteria, and yeasts.

Fermentation process

  • Soybeans and wheat inoculated with koji (Aspergillus oryzae)
  • Moromi mash fermented in brine for months
  • Liquid pressed, pasteurized, and aged

Reported microbiology (examples)

  • Molds: Aspergillus oryzae
  • LAB and yeasts contribute during brine fermentation

Functional relevance

  • Extensive protein and starch hydrolysis
  • Development of umami and aroma compounds

References

(To be added)