A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality

A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality

Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce...

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Bibliographic Details
Main Authors: Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, Wanning Li, Lihua Hou
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
fermented foods
amino acid nitrogen
soy sauce
reduced salt
free amino acids
koji
Online Access:https://www.mdpi.com/2304-8158/13/6/971

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