KIKKOMAN INSTITUTE FOR INTERNATIONAL FOOD CULTURE
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Microorganisms are the Principal Factor in Fermented Seasoning

Microorganisms, such as Koji Mold, Lactic Acid Bacteria and Yeast etc., are principal factors in making Fermented Seasonings, for example Soy Sauce, Miso(Soybean Paste), Mirin, Vinegar, Fish Sauce and so on. The functions of these microorganisms convert the original food ingredients into a nice tasting, color and aromatic fermented seasoning.

こうじ菌
こうじ(麹)菌 Aspergillus sojae


乳酸菌 Tetragenococcus halophilus


酵母 Zygosaccharomyces rouxii


Exhibition TOPSoy Sauce Brewing Technology
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