Production of low-salt soy sauce with enriched flavor by freeze concentration using bacterial ice nucleation activity

Abstract

Soy sauce was frozen in the presence of ice nucleation-active Xanthomonas campestris cells at −25°C, and the resulting frozen soy sauce was filtered through a 22-mesh screen to remove the ice and eutectic crystals of salt and water. The product retained well its original aroma and taste substances. © 1996, Taylor & Francis Group, LLC. All rights reserved.