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Fermentation techniques of soy sauce with salted chili juice

Xia Yan-bin

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Abstract

This research focused on the fermentation techniques of soy sauce with salted chili juice by high-salt diluted state fermentation.In order to improve the quality of this kind of soy sauce,two fermentation techniques were compared.One was using Aspergillus oryzae only and the other was using both A.oryzae and Aspergillus niger.The result showed that better fermentation technique was the mixture of A.oryzae and A.niger.The optimal mixing proportion was 3∶1～4∶1.The amino acid nitrogen in soy sauce using this method was 0.62g/100mg.The rate of amino acid production was 48.82% and the rate of protein utilization was 74.96%.

About this research paper

What this paper is about

This research focused on the fermentation techniques of soy sauce with salted chili juice by high-salt diluted state fermentation.In order to improve the quality of this kind of soy sauce,two fermentation techniques were compared.One was using Aspergillus oryzae only and the other was using both A.oryzae and Aspergillus niger.The result showed that better fermentation technique was the mixture of A.oryzae and A.niger.The optimal mixing proportion was 3∶1～4∶1.The amino acid nitrogen in soy sauce using this method was 0.62g/100mg.The rate of amino acid production was 48.82% and the rate of protein utilization was 74.96%.

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Available abstract

This research focused on the fermentation techniques of soy sauce with salted chili juice by high-salt diluted state fermentation.In order to improve the quality of this kind of soy sauce,two fermentation techniques were compared.One was using Aspergillus oryzae only and the other was using both A.oryzae and Aspergillus niger.The result showed that better fermentation technique was the mixture of A.oryzae and A.niger.The optimal mixing proportion was 3∶1～4∶1.The amino acid nitrogen in soy sauce using this method was 0.62g/100mg.The rate of amino acid production was 48.82% and the rate of protein utilization was 74.96%.

Key concepts: Aspergillus oryzae, Fermentation, Food science, Aspergillus niger, Chemistry, Solid-state fermentation

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