Making Soy Sauce
Soy sauce is made from fermented, cooked coy beans and roasted wheat. The process uses yeast, and Aspergillus and Lactobacillus bacteria, fermentation and filtration.
- Cooked soy beans and roasted wheat are mixed together
- Fermented by Aspergillus (a fungus)
- Fermented a second time by yeasts (fungi)
- Fermented a third time by Lactobacillus (a bacterium)
- Soy sauce is filtered (to remove particles)
- Pasteurised (to kill microorganisms)
- Bottled (in sterile bottles)
Bacteria are used in the production of yoghurt from milk. The bacteria ferment the milk and change it into yoghurt.
Milk contains lactose sugar
- Yoghurt bacteria added
- Heated to 40 C
- Yoghurt bacteria cause fermentation - Lactose
- Lactic acid (gives yoghurt it's sharp taste)