Novel variant and process for producing light colored soy sauce using such variant
AssigneeKikkoman Corporation
InventorsKeietsu Abe, Hironaga Hashiba, Kinji Uchida
Life of this patent
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Abstract
A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which comprises adding the variant in the koji preparation step or in the early stage of brewing of soy sauce moromi.
Claims6
A process for producing a light-colored soy sauce which comprises adding a microorganism belonging to the genus Pediococcus to a raw mash in a koji-preparing step or after having charged soy sauce moromi, said microorganism being Peidococcus halophilus 13-2 (FERM BP-702) which is unable to ferment D-glucose while being able to ferment pentoses.
Dependencies are inferred from the claim text.