Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap

Abstract

Soy sauce is a typical condiment and seasoning made from soybeans in a two-step fermentation procedure. The first step is a solid fermentation by fungi, followed by liquid fermentation in a high-concentration brine solution of osmophilic lactic acid bacteria and yeasts. These two fermentation steps involve three microbial groups that give the product a desirable taste, flavor, and color, serving as a basic condiment and seasoning for the cuisines of several Asian countries. The soybeans used for its production can be from yellow or black soybean varieties