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Production of Soy Sauce Using Biotechnology

The document discusses the production of soy sauce using biotechnology. It describes how soybeans and wheat are fermented using the mold Aspergillus oryzae, which releases enzymes to break down the ingredients into sugars and amino acids. This mixture is then fermented in salt brine to produce soy sauce. While biotechnology allows for shorter production time and safer processes, it may also increase risks like higher salt content or gastric cancer with high intake of fermented soy foods.

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312 views12 pages

Production of Soy Sauce Using Biotechnology

The document discusses the production of soy sauce using biotechnology. It describes how soybeans and wheat are fermented using the mold Aspergillus oryzae, which releases enzymes to break down the ingredients into sugars and amino acids. This mixture is then fermented in salt brine to produce soy sauce. While biotechnology allows for shorter production time and safer processes, it may also increase risks like higher salt content or gastric cancer with high intake of fermented soy foods.

Uploaded by

Js Teo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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KSSM Form 4 Biology

Production of Soy Sauce


using biotechnology
(F4SP)
Angelina Wong
Jocelyn Wong
Celine Ling
Teo Jia Sing
Introduction
What is Biotechnology?
Biotechnology is the use of living organisms (microorganism) or substance from
living organisms to develop or make products in industry. Since biotechnology
involves various disciplines of science, therefore each discipline that involves the
use of living organisms for a specific purpose is given a specific colour code.
There are 10 color codes but the main ones are, blue, yellow , green and white.
Today, we are going to learn about the yellow biotechnology, mainly the

production of soy sauce by using biotechnology.

2
What is
Yellow Biotechnology?
Yellow biotechnology is also known as food biotechnology or
nutrition science. A classic example of yellow biotech’s adaption
of natural resources for our palates is brewing beer-harnessing
the natural yeast fermentation process to fuel college fraternities
and connoisseurs alike.
Production Process of Soy Sauce
Using Biotechnology Prepare wheat flour,
soybean and salt.

01

Soak the soybeans


02 in water.

03 Cook the soaked


soybeans in the
autoclaves

Cooled the cooked


05 04
soybeans to cool
temperature Drain the soybeans 4
06 Then, Aspergillus oryzae in powder form was inoculated
at 0.1% of the cooked soybeans and spread evenly onto
the mixture of beans and flour by spore count method.
They were placed on the perforated trays. These trays
were kept in a koji fermenter. The koji was inoculated for
72 hours at a temperature of 30°C
Aspergillus oryzae has been used in soybean fermentation for
several years and it was known as koji mold. Koji mold
(Aspergillus oryzae) releases a type of enzyme to decompose the
soybeans and wheat. Koji mold decomposes wheat into simpler
sugar which microorganisms such as yeast, fungus lactobacillus
are fed with. The simpler sugars from koji fermentation are mainly
metabolized into lactic acid and acetic acid by pediococcus
halophilus. The developing yeast converts the remaining sugars to
ethanol for the final aroma and taste of soy sauce.
The mixture are Stirr the brine Filter and
fermented fermentation pasteurize the soy
by salt brine sauce

Soy sauce is produced and ready for consumption

7
Umami
Saltiness

Advantages
Improving the flavor and aroma
Sweetness
During moromi fermentation which is also known as brine fermentation, the
Aspergillus mold on the soy and wheat break down the grain proteins into free
amino acid and protein fragments and starches into simple sugars. This amino- Acidity
glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria
ferments the sugars into lactic acid and yeast makes ethanol, which through
aging and secondary fermentation makes numerous flavor compounds typical
of soy sauce. Bitterness
Shorter and Safer
It takes over 3-5 months for the entire fermentation and aging of the
moromi mash. Historically, this aging took about one year or more.
Today, it can take as little as six months and it’s much safer to
consume as contamination of the fermentation can be detected
because of technical processing improvements
Disadvantages
Excessive amounts of artificial flavours

The soy sauce fermented under the control temperature showed higher
Brix and salt concentration. Even though the flavours are improved due
to the use of biotechnology, products may also become unhealthier.

Increases the risk of developing


Gastric Cancer

An article published in Cancer Science in January 2011 looked into the effect of
consuming fermented and non-fermented soy foods in developing gastric cancer.
The study was a meta-analysis of reports and it showed that a high intake of
fermented soy foods increased the risk of gastric cancer.
yellow biotechnology plays a leading role in the production of food,
and in this case, in the production of high quality soy sauce.Above
all, we hope that with the advancement of biotechnology, soy sauce
with savoury taste, pleasant aroma and attractive colour, moreover
soy sauce that causes no harm to health, can be produced in the
future.

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