Microbial consortia and up-to-date technologies in global soy sauce production: a review
Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. The underlying basis of soy sauce f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109175/ http://psasir.upm.edu.my/id/eprint/109175/1/01%20-%20IFRJ21818.R2%20%28Review%29.pdf |
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| author | Chong, Shin Yee Ilham, Zul Samsudin, Nik Iskandar Putra Soumaya, Sassi Wan-Mohtar, Wan Abd Al Qadr Imad |
| author_facet | Chong, Shin Yee Ilham, Zul Samsudin, Nik Iskandar Putra Soumaya, Sassi Wan-Mohtar, Wan Abd Al Qadr Imad |
| author_sort | Chong, Shin Yee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. The underlying basis of soy sauce fermentation is intricate microbial interactions which play a vital role in defining the quality, flavour, and smell of the resulting soy sauce. Traditional soy sauce fermentation consists of a two-step process: koji and moromi fermentation. Despite the presence of beneficial microorganisms in soy sauce, various harmful microorganisms can also be found during the koji or moromi step, thus resulting in soy sauce contamination. Therefore, studying the biodiversity and interactions of microorganisms is critical in ensuring soy sauce quality. The present review thus discusses in depth the various bacterial and fungal species that are either beneficial or harmful to soy sauce fermentation. The present review also discusses the advances in soy sauce fermentation such as the enhancement of gamma-aminobutyric acid (GABA) in soy sauce by microorganisms, the enhancement of soy sauce flavour by mixed starter culture, and by genome shuffling starter culture. |
| first_indexed | 2025-11-15T14:02:34Z |
| format | Article |
| id | upm-109175 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:02:34Z |
| publishDate | 2023 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1091752024-08-27T05:01:23Z http://psasir.upm.edu.my/id/eprint/109175/ Microbial consortia and up-to-date technologies in global soy sauce production: a review Chong, Shin Yee Ilham, Zul Samsudin, Nik Iskandar Putra Soumaya, Sassi Wan-Mohtar, Wan Abd Al Qadr Imad Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. The underlying basis of soy sauce fermentation is intricate microbial interactions which play a vital role in defining the quality, flavour, and smell of the resulting soy sauce. Traditional soy sauce fermentation consists of a two-step process: koji and moromi fermentation. Despite the presence of beneficial microorganisms in soy sauce, various harmful microorganisms can also be found during the koji or moromi step, thus resulting in soy sauce contamination. Therefore, studying the biodiversity and interactions of microorganisms is critical in ensuring soy sauce quality. The present review thus discusses in depth the various bacterial and fungal species that are either beneficial or harmful to soy sauce fermentation. The present review also discusses the advances in soy sauce fermentation such as the enhancement of gamma-aminobutyric acid (GABA) in soy sauce by microorganisms, the enhancement of soy sauce flavour by mixed starter culture, and by genome shuffling starter culture. Universiti Putra Malaysia 2023-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/109175/1/01%20-%20IFRJ21818.R2%20%28Review%29.pdf Chong, Shin Yee and Ilham, Zul and Samsudin, Nik Iskandar Putra and Soumaya, Sassi and Wan-Mohtar, Wan Abd Al Qadr Imad (2023) Microbial consortia and up-to-date technologies in global soy sauce production: a review. International Food Research Journal, 30 (1). pp. 1-24. ISSN 2231-7546 http://www.ifrj.upm.edu.my/30%20(01)%202023/01%20-%20IFRJ21818.R2%20(Review).pdf 10.47836/ifrj.30.1.01 |
| spellingShingle | Chong, Shin Yee Ilham, Zul Samsudin, Nik Iskandar Putra Soumaya, Sassi Wan-Mohtar, Wan Abd Al Qadr Imad Microbial consortia and up-to-date technologies in global soy sauce production: a review |
| title | Microbial consortia and up-to-date technologies in global soy sauce production: a review |
| title_full | Microbial consortia and up-to-date technologies in global soy sauce production: a review |
| title_fullStr | Microbial consortia and up-to-date technologies in global soy sauce production: a review |
| title_full_unstemmed | Microbial consortia and up-to-date technologies in global soy sauce production: a review |
| title_short | Microbial consortia and up-to-date technologies in global soy sauce production: a review |
| title_sort | microbial consortia and up-to-date technologies in global soy sauce production: a review |
| url | http://psasir.upm.edu.my/id/eprint/109175/ http://psasir.upm.edu.my/id/eprint/109175/ http://psasir.upm.edu.my/id/eprint/109175/ http://psasir.upm.edu.my/id/eprint/109175/1/01%20-%20IFRJ21818.R2%20%28Review%29.pdf |