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S oy S auce

S oy S auce. Jessica Tinnel. H ow S oy S auce i s M ade. There are four basic ingredients: Soybeans Salt Water Wheat

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S oy S auce

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  1. SoySauce Jessica Tinnel

  2. HowSoySauceisMade • There are four basic ingredients: • Soybeans • Salt • Water • Wheat • Soybeans are mixed with crushed wheat and is left uncovered for a couple of days. Later, water and salt are added and the mash is placed in airtight containers and aloud to ferment for 6 months.

  3. Bacterium/Bacteria/Fungi/Microorganisms found inSoySauce • Aspergillus oryzae or Aspergillus soyae (mold): To break down the proteins in the mash. • Lactobaccillus (bacteria): Enzymatically react toprotein residue to make amino acids and peptides. (aspartic acid, glutamic, lysine, alanine, glycine, tryptophan) • Yeast (fungi): Enzymatically react to protein residue to make amino acids and peptides. (aspartic acid, glutamic, lysine, alanine, glycine, tryptophan)

  4. Drawings and Pictures of Bacterium/Bacteria/Fungi/Microorganisms • Yeast are a microscopic organism. They are unicellular and reproduce by budding. • Aspergillus oryzae is a mold and often used in making soy sauce. • Lactobaccillus is a bacterium that produces lactic acid.

  5. FermentingProcess in Detail • Alcohol fermentationis done by yeasts and certain bacteria. It begins when glucose enters the cell and is broken down into pyruvic acid. It is then converted into CO2, ethanol, and energy. • Lactic Acid fermentation is caused by fungi and bacteria.

  6. History • An early precursor of soy sauce was a salt pasted made from fermented grains. • A Japanese priest brought the idea to Japan, where her made improvements on it. • By the seventeenth century, it was very similar to modern soy sauce.

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