Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations

This research evaluated a soy sauce produced from germinated soybeans with varying salt concentrations.Soybeans were germinated over 48 and 72 h, then homogenized with roasted wheat and 0.1% of Aspergillus oryzae, and kept three days for koji fermentation.They were then homogenized with 18% and 22% salt, and then fermented for 210 days at ambient temperature for moromi fermentation.Moreover, 5 × 10 7 CFU/mL of Zygosaccharomyces rouxii was used.The quality of soy sauce made from germinated soybeans over 48 h resulted in the best conditions regarding the physicochemical characteristics and sensory evaluation analysis.