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NAMA : SITI FAIRUZ BINTI MANSOR NO. MATRIKS : 18DHK10F2026 ASSIGNMENT 1 : MICROORGANISM NAMA PENSYARAH : EN. MASWAN
Soy Sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus soyae molds along with water and salt. After the fermentation, which yields moromi, the moromi is pressed and 2 substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed.[3] Most commonly, a grain is used together with the soybeans in the fermentation process, but not always. Also, some varieties use roasted grain. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. In more recent times, it is also being used in Western cuisine and prepared foods.
Aspergillus sojae: This fungus is also a strong ability to proteolysis. Aspergillus tamari: This mold is used to brew tamari. Bacillus spp.(genus): This organism is likely to grow soy sauce ingredients, bring to
generate odors and ammonia.
Lactobacillus species: This organism produces a lactic acid increases the acidity in the
feed.
Fermenting agents
The wheat-soy mixture is exposed to specific strains of mold called Aspergillus oryzae or Aspergillus soyae, which break down the proteins in the mash. Further fermentation occurs through addition of specific
bacteria (lactobaccillus) and yeasts which enzymatically react with the protein residues to produce a number of amino acids and peptides, including glutamic and aspartic acid, lysine, alanine, glycine, and tryptophane. These protein derivatives all contribute flavor to the end product.