Novel variant and process for producing light colored soy sauce

Details Novel variant and process for producing light colored soy sauce Novel variant and process for producing light colored soy sauce

1985-04-05

1988-02-02

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426589, 426634, 435 41, A23L 1238

Patent

active

047228466

ABSTRACT:
A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which comprises adding the variant in the koji preparation step or in the early stage of brewing of soy sauce moromi.

REFERENCES:
patent: 4308284 (1981-12-01), Noda et al.
Proceedings of the 10th Symposium on Brewage, The Japan Brewage Assc., Sep. 13-14, 1978.

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