Tin Mar Lynn et. al.
March-April 2013 | Vol 2 |Issue 2 Journal of Scientific & Innovative Research
colony size, the smallest colonial size was found in
In the study of biochemical test with Kojic acid
test, only A. oryzae changed into red blood color. A.
flavus remained without any changes. From this
point, we can distinguish the species identification
of A. oryzae and A. flavus fungal strain.
According to the observed data in Table 2, the
surest we say was that the smaller the pH value, the
higher the viscosity in soy sauce products. But, all
pH values existed in the specified range of soy
sauce products (within 4.6-5.2). In viscosity
(1.5) and S
(1.5) had the same
value in each product.
In the study of protein contents, Table 3 indicated
(3) had better protein content than that of
others. Moreover, its fat % and reducing sugar %
were reliable for commercial production.
In the study of salt content described in Table 4,
(1.5) and S
(1.5) had the same content of 140
As a part of research work, the presence of amino
acids in soy sauce products was detected by Thin
Layer Chromatographic technique. According to
Table 5, only three amino acids (Valine, Threonine
and Tryptophan) were present in A. flavus product.
Aspergillus oryzae product contributes four amino
acids (Valine, Lysine, Histidine and Tryptophan).
However, commercial “Wai Weng” product
comprises only the two amino acids (Valine and
Histidine). So, A.oryzae product had more suitable
for commercial production as a human diet. Soy
sauce produced by A. oryzae contains more amino
acids than soy sauce produced by A. flavus because
A.oryzae produced peptidase and proteinase than A.
By comparing the brine ageing time (1.5 months
and 3 months), better results were obtained from 3
months. So, brine ageing time was also important
for quality improvement of soy sauce.
The two fermented fungal strains A. oryzae and A.
flavus were mainly employed throughout this study.
Not only morphological, microscopical and
biochemical test but also culture test on four
different media were studied. Analysis of soy sauce
product was performed by determining pH,
viscosity, and protein %, fat %, reducing sugar %,
alcohol %, salt content and finally amino acid
composition. Produced soy sauces S
(1.5) and S
(1.5) had better viscosity activities (1.6 cp) and S
(3) had more protein content (3.88) than that of the
other types. In A. flavus fermented product, only
three amino acids (Valine, Threonine and
Tryptophan) were found. A. oryzae fermented soy
sauce had four amino acids composition (Valine,
Lysine, Histidine and Tryptophan). But, in the
analysis of commercial product (Wai Weng), only
two amino acids (Valine and Histidine) were found.