soy sauce production process project report

oryzae strains on the quality of moromi has rarely been studied. oryzae) is an important starter in the fermentation of koji and moromi. This design shows that the bacteria THSK has industrial GABA production capability and can be incorporated into functional food.Īspergillus oryzae (A. The ultimate yield was improved to 653.101 mg/L, a 2.22-fold increase (293.43 mg/L). Data showed that a pH of 8, MSG content of 5 g/L, and 20% NaCl were the best culture conditions.

MSG had the most significant impact on GABA and GABA synthesis was not suppressed even at high NaCl concentrations. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations were examined to improve GABA yield. Under aerobic conditions, the isolate produced 293.43 mg/L of GABA after 5 days of cultivation, compared to 217.13 mg/L under anaerobic conditions. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The transition of soy sauce from a standard condiment to a potential functional food will also be explored. This analysis offers an overview of the latest technologies employed in the soy sauce industry, explaining the various conventional and alternative feedstocks used, the manufacturing processes, the microbial community, and their main role. Efforts have been made to tackle the present limitations facing this industry, including the long fermentation time, the high salt concentrations, and the generated by‐products with the use of genetic engineering such as genome shuffling, mutagenesis, enzyme alteration, mixed starter cultures as well as GABA‐generating microorganisms. It is produced in a two‐stage fermentation process consisting of, a solid‐state fermentation or koji involving mould, followed by brine fermentation or moromi involving halophilic bacteria and salt‐tolerant yeasts. Soy sauce is a traditional condiment that, due to its documented health benefits, is becoming increasingly ubiquitous.

Soy sauce production process project report