Immediately after the addition of the salt brine to the koji, the mash will contain not only the Aspergillus strains, but also bacteria and yeasts that were present as part of the natural koji microflora (Table 12-3). The fungi are saltsensitive and quickly lyse and die (Figure 12-2). Other organisms initially present include mostly Micrococcus and Bacillus species, with

Table 12.3. Microorganisms important in soy sauce.




Aspergillus oryzae

Tetragenococcus halophilus

Zygosaccharomyces rouxii

Aspergillus sojae

Lactobacillus delbrueckii

Zygosaccharomyces soya

Mucor sp.

Leuconostoc mesenteroides

Candida versitalis

Rhizopus sp.

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