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Abstract
In
this
paper,
it
was
summarized
that
the
microbes
composition
in
sauce
mash
of
the
two
different
fermentation
techniques
through
comparing
the
low--sa
lt
method
and
the
high--salt
liquid
method
of
soy
sauce
production
,
such
as
As
pergillus
oryzae
,Aspergillus
Niger
,trichoderma
spp,
yeast
,bacterium.
The
meta
bolism
of
different
microbes
in
different
fermentation
periods
was
introduced,
a
s
well
as
the
living
conditions
of
the
dominate
microbes.
The
effect
of
adding
advantage
microbesto
soy
sauce
on
soysauce
flavor
was
also
reviewed.
,
Keywords
:
fermentation,sauce
mash,Aspergillus
oryzae,yeast,high-salt
liquid