| 摘要 |
PURPOSE: A producing method of high quality soy sauce using a novel strain is provided to remove the bad smell taste of Bacillus subtilis, and to offer the savory and sweet taste to the soy sauce. CONSTITUTION: A producing method of high quality soy sauce using a novel strain comprises the following steps: producing koji using strains of Bacillus subtilis DJI KFCC 11352P; mixing the koji with ground grains; injecting strains of Bacillus velezensis SS360-1 KFCC 11513P to the mixture, and adjusting the salinity of the mixture to obtain soy sauce mash; and aging the soy sauce mash. The grains are selected from soybeans, rice, barley, or flour.
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