Food

Traditionally, fermentation in soy sauce-making takes place from one to three hours and requires the standard room temperature 37 degree Celsius. However, recent studies have established that good quality soy sauce needs to be fermented for a month at 40 degree Celsius. Bacteria is needed in the fermentation process to breakdown substances. You know that Scientists used the salt tolerant lactic acid bacteria, Lactobacillus delbrueckii. They also discovered that monggo beans are good substitute for soya beans.