enzymes necessary for utilizing the macromolecular material present. In
the case of soy sauce (Figure 9.19), soaked and cooked soya beans are
mixed with roasted cracked wheat in about equal proportions and
inoculated withtane kojior seedkoji. This has been previously grown-
up on a similar mixture of substrates and contains a mixture of strains of
Figure 9.19 Soy sauce production
366 Fermented and Microbial Foods