Soy Sauce, Bagoong, Taosi And Miso Production

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New and improved bagoong lasts for

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4-13 days

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Traditional bagoong lasts for

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180-360 days

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Mold in bagoong

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Aspergillus oryzae

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Pronase

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Streptomyces griseus

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How many years will it take to make traditional soy sauce

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1-3 years

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Good quality soy sauce can be made in a month with the help of a salt tolerant lactic acid called

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Lactobacillus Delbrueckii

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Cooked soybeans are coated with roasted wheat flour and inoculated with the mold?

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Aspergillus oryzae

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After how many days can you cover the soybeans with mycelial growth?

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3-5 days

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What temperature can Aspergillus oryzae can grow?

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35 °C

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What temperature is the best when you make good quality soy sauce in a month?

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40 °C

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Optimum temperature for protease production

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30 °C

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Also made with cooked soybeans that are fermented like taosi

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Miso

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The lactic acid bacterias in miso

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•Pediacoccus halophilus

•Streptococcus faecalis

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Yeast in miso

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Saccharomyces rouxi

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Temperature at making miso

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27 °C - 35 °C

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Fermentation in miso will take up to

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2 weeks more up to a year

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Fish sauce

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Patis

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Fish paste

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Bagoong

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Commercialy available protease

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Enzyme pronase

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Enzymes

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Pronase and protease