AGGREGATIVE LACTIC ACID BACTERIUM AND PRODUCTION OF SOY SAUCE USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain salt-resistant lactic acid bacteria which does not make crude soy sauce turbid, and to provide a method for producing soy sauce using the bacteria. SOLUTION: These aggregative, salt-resistant lactic acid bacteria isolated belong to pref. the genus Tetragenococcus halophilus, esp. being Tetragenococcus halophilus new strain 3737 (FERM P-17226). The other objective crude soy sauce of low turbidity is obtained by adding the bacteria to koji and/or unrefined miso.