Koji autolysis

Having determined the effect of temperature and NaCl on koji autolysis, the next step in finding an optimal protocol for the rapid production of soy sauce with high flavor quality was to examine die effect of independent and combined effect of lactic acid fermentation and alcohol on koji autolysis. 

Effect of Lactic Acid Fermentation on Koji Autolysis. The effect of NaCl on lactic acid fermentation 10) is seen in Figure 5. Four autolysates were prepared... 

Effect of Alcohol Fermentation on Koji Autolysis. Z. rouxii was used as an inoculum in the study of alcohol fermentation. Reports have suggested that the initial pH of the inoculum is very important to the proliferation of yeast such as Z. rouxii when grown under high concentrations of NaCl. Five autolysates were prepared... 

A new method for the preparation of soy sauce has been developed. The new scaled-up method divides the moromi process into two processes autolysis and fermentation. Because of the utilization of high temperatures, the new process permits the production of a NaCl free autolyzate from koji. Division of the fermentation process into two separated processes permit better control of lactic acid fermentation and alcohol fermentation processed which used to require great skill. The new scale-up procedure for soy sauce production yields a product in half the time required by the traditional (conventional) method and still produces a soy sauce with high levels of the desirable Bavor component, glutamic acid. Utilization of this protocol by the soy sauce producing industry should have significant economic impact to bo producers and consumers. 

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