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Soya Sauce Case Study

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CHAPTER 2: BEAN BREW / PAGE NO: 17 / CASE ANALYSIS / ANSWERS This case is about brewing soya sauce. Phrases that are important: soya sauce, fermentation, transgenic fungus, emperor’s brew Biologically related topics: Fermentation of wine, pickles, sauerkraut, fermentation of soya sauce, Pasteurization, fungal digestion of soya and wheat What do I know? Asian countries like China and Japan use soya sauce in dishes. Fermentation of grapes to make wine. Addition of certain fungus increases efficiency of brewing soya sauce. Soya sauce is made from soya beans, wheat, water, salt, fungi. Pickles, sauerkraut. What do I need to know? Why it is difficult to digest soya beans whereas soya sauce is easy to digest. Role of fermentation in daily life. What …show more content…

Because, they are the ones which ferment the grape sugar. The graph does not show carbon dioxide which is a product of alcohol fermentation. As the alcohol is removed from time to time, the grape sugar levels decrease. This is because, the yeast is not killed by high concentration of alcohol, and therefore the yeast feed on grape sugar. The yeast population increases initially until all the food source exhausts and then it decreases. The wine gets spoiled because; the microbes present in the air enter the wine. Because, the aerobic microbes catalyze the grape sugar by citric acid cycle and oxidative phosphorylation. CHAPTER 2: BEAN BREW / PAGE NO: 22 / CORE INVESTIGATIONS / II. FERMENTATION OF GRAPES / B. FERMENTATION WITH WILD AND CULTIVATED YEAST The cultivated yeast has high tolerance at about 9.0% alcohol, but the wild yeast has low tolerance at about 4.0% alcohol. More alcohol is produced as there is greater number of yeast cells present at 3.75 days. The number of cultivated yeast cells is 10 x 106 cells/mL, whereas the number of wild yeast cells is 6.1 x 106

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