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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. |
 偙偆偠乮崓乯嬠 Aspergillus sojae | |
 擕巁嬠 Tetragenococcus halophilus |
 峺曣 Zygosaccharomyces rouxii |
乥Exhibition TOP乥Soy Sauce Brewing Technology乥
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