J. Gen. Appl. Microbiol., 48, 201–209 (2002)

Soy sauce is a salty condiment and is known as shoyu in Japan, chiang-yu (or -yi) in China, kecap in Indonesia, kanjang in Korea, toyo in The Philippines, and see-ieu in Thailand (O’Toole, 1997). In the fermentation of soy sauce in Thailand, Aspergillus oryzae strains have been used for koji production (Lotong, 1998). Zygosaccharomyces rouxii strains were reported to ferment glucose or other sugars into alcohol under a high concentration of salt during the soy sauce fermentation, and Candida versatilis and C. etchellsii strains were described as concerned in the production of the aroma of soy sauce (Fukushima, 1989; Röling et al., 1994). Tetragenococcus halophilus strains were isolated from soy sauce mash in Southeast Asia, China, and Japan, and they caused a drop in the acidLactic acid bacteria isolated from soy sauce mash in Thailand