Products

Blend for the production of Soy sauce

Product Information

Cat #

MCLX0526

Product Type

Strains

Microbial Blends

Product Method

Fermentation

Composition

Aspergillus oryzae, Aspergillus niger, trace elements

Appearance

Powder

Feature

High activity

Effect

Function

Strains Blend for the production of Soy sauce play a vital role in breaking down the raw ingredients, creating complex flavor compounds, and transforming the mixture into soy sauce.

Size

Customizable

Application

Food Industry

Use Recommendations

The optimal temperature is 34-36°C.

Use Levels

0.03%-0.05%

Warnings

Storage

Store in a cool and dry place below 25°C.

Shelf Life

12 months

Shipping

Timely shipping by optional means

Description

This product is mainly made of Aspergillus oryzae, with the addition of protease-producing Aspergillus niger. The strains are produced by advanced fermentation processes, with high activity and strong stability. With a balanced combination of strains, our blend ensures efficient soy sauce production.

For Research Use Only.

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