Thesis

The Role of Bacillus Subtilis in Soy Sauce Production: a Review

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Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production
process of traditional soy sauce usually takes place in a non-sterile environment, causing
spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported
species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally
recognized as safe (GRAS) by The United States Food and Drug Administration (FDA), there are
Bacillus strains that cause detrimental health effects. Some studies have managed to isolate various
microorganisms that play a role in soy sauce production, including Bacillus spp. However, there has
not been any studies that summarize and compile the role and advantages of B. subtilis in soy sauce
production. Therefore, this review aims to address the role B. subtilis has during soy sauce
fermentation and assess the safety aspects of B. subtilis strains that have been previously reported.
The author managed to highlight the role of B. subtilis based on its metabolites and how it affects soy
sauce fermentation and the final product.

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Availability

Detail Information

Series Title

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Call Number

BT- 22 002

Publisher

: i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

BT- 22 002

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Soy Sauce Production
Bacillus Subtilis
Soy Sauce Fermentation
Biogenic Amine
Antimicrobial Properties
Biogenic

Specific Detail Info

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Statement of Responsibility

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