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.


ij Aspergillus sojae


_ Tetragenococcus halophilus


y Zygosaccharomyces rouxii


bExhibition TOPbSoy Sauce Brewing Technologyb
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