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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（麹）菌 Aspergillus sojae | |
 乳酸菌 Tetragenococcus halophilus |
 酵母 Zygosaccharomyces rouxii |
｜Exhibition TOP｜Soy Sauce Brewing Technology｜
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