ReviewJournal of fungi (Basel, Switzerland)2021
Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.
Review in Journal of fungi (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Giant transposable elements drive genetic diversification iniScience · 2026Article
- Role of Aspergillus neutral protease II in heat-induced soy sauce sediment formation.Applied microbiology and biotechnology · 2026Article
- α-Amylase in Aspergillus oryzae-fermented rice promotes the growth of human symbiotic Faecalibacterium Prausnitzii.Scientific reports · 2026Article
- Enhancing leucine aminopeptidase activity in Aspergillus oryzae LL1 through multi-round UV irradiation mutagenesis with potential application in debittering.Biotechnology letters · 2025Article
- Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis.Scientific reports · 2025Article
- Soy Sauce Fermentation withFoods (Basel, Switzerland) · 2025Article
- Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts.Food chemistry: X · 2025Article
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
- Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS,Food chemistry: X · 2025Article
- Biotechnological potential of salt tolerant and xerophilic species of Aspergillus.Applied microbiology and biotechnology · 2024Review
- Limited Effectiveness ofFoods (Basel, Switzerland) · 2024Article
- HarnessingFoods (Basel, Switzerland) · 2024Article
- Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603-1867).Heliyon · 2024Article
- Time-Course Metabolomic Analysis: Production of Betaine Structural Analogs by Fungal Fermentation of Seaweed.Metabolites · 2024Article
- A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality.Foods (Basel, Switzerland) · 2024Article
- The postbiotic potential ofFrontiers in microbiology · 2024Review
- Effect of Sequential Inoculation ofFoods (Basel, Switzerland) · 2023Article
- HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste.Food chemistry: X · 2023Article
- Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment.Foods (Basel, Switzerland) · 2023Article
- Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by lactic acid bacteria and yeasts to most of organic acids and aromatic compounds, resulting in its distinctive flavor and aroma. The color of the soy sauce is also due to the chemical reactions between amino acids and sugars during fermentation. Therefore, koji mold, which produces various enzymes for the breakdown of raw materials, is an essential microorganism in soy sauce production and plays an essential role in fermenting the ingredients. In this review, we describe the manufacturing process of Japanese soy sauce, the characteristics of koji molds that are suitable for soy sauce brewing, and the key enzymes produced by koji molds and their roles in the degradation of materials during soy sauce fermentation, focusing on the production of umami taste in soy sauce brewing.
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