Controlled trial on watery fermentation of soy sauce with multi-strains

Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce. The result showed that multi-strains fermentation significantly improved the flavor of soy sauce. Besides, ammonia nitrogen and reducing sugar increased 16.1% and 34.7%, than those of single-strain fermentation, respectively.