Food and Fermentation Industries >

2026 , Vol. 52 >Issue 11: 393 - 403

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044240

Research progress in koji-making process of Chinese brew soy sauce

  • LIU Wei ,
  • XI Xichun ,
  • WEN Xueqiu ,
  • CHEN Weibo ,
  • LIN Zeqian ,
  • ZENG Xiaofang ,
  • HUANG Guiying
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  • 1(Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Dongguan Light Industry School, Dongguan 523943, China)
    3(Foshan Nanhai District Jiujiang Vocational and Technical School, Foshan 528203, China)
    4(Guangzhou Vocational School of Tourism & Business, Guangzhou 510280, China)
    5(Dongguan Public Training Center for High Skill Workers, Dongguan 523466, China)
    6(Guangzhou King of Kings Group Co.Ltd., Guangzhou 510700, China)

Received date: 2025-08-16

  Revised date: 2025-10-22

  Online published: 2026-06-24

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Abstract

As a special color, aroma, taste, and quality condiment, brew soy sauce was habited to flavour adding for Chinese people predisposition, and its history is of long standing and well established.The production processes of brew soy sauce were in sequence of raw material pretreatment, koji-making, fermentation, and oil extraction.Among there, the koji-making process was a key to the flavor and quality of brew soy sauce, because it determined the ecological structure of microbial flora, which affected the utilization rate of raw materials and the process of subsequent fermentation.At present, the quality improvement of chinese soy sauce has been hindered by a lack of systematic and comprehensive research on brewing raw materials, brewing strains and mixed strains, which limits its development toward high-end and international markets.The article pertinently discusses the aforementioned issues with Chinese brew soy sauce and systematically reviews the research progress of soy sauce koji-making technology in China from three aspects:optimizing koji-making materials, improving Aspergillus oryzae species, and mixed-strain koji-making (including double-strain and multi-strain koji-making).It also prospects the future development direction, aiming to enhance the domestic brewing soy sauce koji-making technology level and provide a strong reference for relevant theoretical research.

Key words： brewing soy sauce; koji-making process; mixed koji-making; koji-making materials

Cite this article

LIU Wei , XI Xichun , WEN Xueqiu , CHEN Weibo , LIN Zeqian , ZENG Xiaofang , HUANG Guiying . Research progress in koji-making process of Chinese brew soy sauce[J]. Food and Fermentation Industries, 2026 , 52(11) : 393 -403 . DOI: 10.13995/j.cnki.11-1802/ts.044240

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