As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in
catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming …

Soy sauce is a traditional fermented food produced from soybean and wheat under the
action of microorganisms. The soy sauce brewing process mainly involves two steps …

Microalgal-biofilm-based wastewater treatment refers to a microalgae-dominated biofilm
community in non-axenic systems, in which co-existing bacteria and microbial extracellular …

The soy sauce produced by Cantonese fermentation has a unique flavor, among which
brine fermentation plays an important role. In this fermentation process, 61 volatile …

Koji making is a crucial stage of soy sauce production that affects the later fermentation
efficiency and final product quality. However, little is understood about the dynamics and …

Microorganisms play essential roles in flavor formation during soy sauce fermentation.
Different soy sauce fermentation types significantly affect flavor formation. However …

BACKGROUND The present study aimed to determine the components related to sensory
properties in soy sauce and to characterize the differences between low‐salt solid‐state …

Steam explosion (SE) can improve the degradation efficiency of macromolecules such as
defatted soybean meal (DSM). In this study, the physicochemical properties and the …

Salt-tolerant yeast is very important for the formation of soy sauce flavor. In this work, the
optimal ratios of Zygosaccharomyces rouxii (Z. rouxii) and Wickerhamiella versatilis (W …

Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines.
As consumers around the world are becoming more adventurous with their eating choices …