Study on the Production of Fermented Soybean Sauce by Using Aspergillus oryzae and Aspergillus flavus

Soy sauce has been made for centuries by traditional methods, and consumed as the source of protein and vitamins. In this research work, the two fermenting microbes Aspergillus oryzae and Aspergillus flavus were mainly employed to produce soya sauce. Aspergillus oryzae was isolated from moldy soybeans. Also, Aspergillus flavus strain was received from the Department of Biotechnology, Yangon Technological University, Myanmar and recharacterized to confirm the correct strain. Four types of soy sauce products obtained from separated fermentation of each strain within two periods of different fermentation time (1.5 months and 3 months) and were analyzed for protein content, fat content, reducing sugar content, and alcohol content respectively after fermentation. Analysis of commercial soy sauce product from local market was also done as a comparative study for locally strain produced products. Finally, amino acid composition of each product was detected by the Thin Layer Chromatographic method as a part of research work. By comparing the physical and chemical analysis results, soy sauce produced by A. oryzae , brine ageing time 3 months had the best quality.