Taste Components of Soy Sauce Manufactured by Bacillus Species SSA3-2M1 and Fused ST723-F31

In order to investigate fermenting conditions and the microorganisms necessary for factory production of traditional Korean soy sauce, we manufactured soy sauce made by Bacillus species SSA3-2M1 and fused ST723-F31 with aeration (1/30 vvm, 113 vvm and 2/3 vvm) at $30^{\circ}C$ for 40 days. This method was chosen to investigate the changes of dissolved oxygen, pH, cell number, flavor and the taste components during fermentation. When air was supplied (2/3 vvm) to the fermentor during fermentation, the flavor of the soy sauce and the composition of taste components (free amino acids, free sugars and organic acids) were similar to that of traditional Korean soy sauce after 22 days. The results of our experiments indicates that the mass production of traditional Korean soy sauce is possible using Bacillus species SSA3-2M1 and fused ST723-F31 given sufficient aeration.