• Journal of Microbiology and Biotechnology
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• 제6권3호
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• pp.202-208
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• 1996

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.

• Journal of Microbiology and Biotechnology
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• 제6권3호
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• pp.194-201
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• 1996

To develop a method appropriate for mass production in a factory, we manufactured soy sauce with Bacillus species SSA3-2M1 and fused ST723-F31 at $30^{\circ}C$ with aeration of 1/3 vvm for 40 days. The flavor components extracted from the manufactured soy sauce were fractionated to neutral, acidic, basic and phenolic fraction and identified by GC-mass. Among the 60 kinds of identified flavor components, 16 and 23 components were detected in traditional Korean soy sauce and soybean paste, respectively. There were three peak regions that smelled like soy sauce with the GC sniffing test of flavor components and 2, 6-dimethyl pyrazine, benzaldehyde, 2-methoxy phenol, phenol and benzeneethanol which were identified as character impact compounds of traditional Korean soy sauce and soybean paste were identified in the region that smelled like soy sauce. It is therefore considered possible to achieve mass production of soy sauce with standard quality by Bacillus species SSA3-2M1 and fused ST723-F31 in the factory.