| 摘要 |
PURPOSE:To carry out well-balanced lactic acid fermentation and alcoholic fermentation moderately and prevent the impartment of uncomfortable falvor thereto, by adding a killer factor, a material containing the killer factor, microorganism producing the killer factor, etc., to a suitable period of producing soy sauce. CONSTITUTION:A killer factor, a material containing the killer factor and/or microorganism producing the killer factor, culture thereof or treated material thereof is added to soy sauce KOJI, unrefined soy, raw soy sauce, product soy sauce, etc., in producing the soy sauce to control the yeast existing in the production process of the soy sauce. The microorganism producing the killer factor may be a microorganism belonging to any genus, and either one of novel and well-known microorganisms. The time of adding or inculating the above- mentioned killer factor, etc., may be suitably selected, but is preferably before mixing KOJI or activity of many kinds of yeast living in a charging tank, particularly Zybosaccharomyces rouxii in the unrefined soy becomes remarkable. |
