Soy sauce fermentation

Abstract

Soy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented or non-fermented (chemical soy sauce). Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. In this entry, the main processes involved during soy sauce fermentation will be discussed with special emphasis on microbial fermentation and health properties attributed to this important condiment.