| 摘要 |
PURPOSE:To obtain light-colored soy sauce having an extremely light color and improved luster stability, by adding a microorganism belonging to the genus Pediococcus, not fermenting D-glucose, fermenting pentose in a period from KOJI production process to initial stage of feeding of soy cause production process. CONSTITUTION:A microorganism (e.g., Pediococcus halophilus 13-2 FERM P-7584, a new strain) belonging to the genus Pediococcus, not fermenting D- glucose, fermenting pentose, is added in a period from KOJI production process (preferably period for transferring KOJI after almost completion of KOJI production) to initial stage of feeding (preferably immediately after feeding - about 20 days after that), and an amount of the microorganism is preferably 10<2>-10<9> microorganisms/g, to give the aimed soy sauce. |
