Production of soy sauce by low-salt and solid-state fermentation of sweet potato leaf with double fungi strains

Based on low-salt and solid-state fermentation, soybean powder, bran and sweet potato leaves were used as raw materials to produce soy sauce by two fungi strains (Aspergillus niger and Aspergillus oryzae). The optimum processing conditions were that the amount ratio of sweet potato leaves was 90%, water ratio 160%, the ratio of A. oryzae and A. niger 1:3 and the fermentation time 30 h. Soy sauce with unique flavor and high nutritional value could be produced.