Table 1 Various fermented soybean paste worldwide which are produced by two stages of fermentation: koji/meju fermentation followed by brine/moromi fermentation
From: Nutritional composition of tauco as Indonesian fermented soybean paste
Fermented soybean paste | Origin | Raw materials | Dominant bacteria | Dominant fungi | NaCl concentration in brine solution | Reference |
|---|---|---|---|---|---|---|
Miso | Japan | Soybean, steam rice/barley | Koji: Ochrobactrum, Mycobacterium Moromi: Leuconostoc, Weissella, Pediococcus, Lactobacillus, Tetragenococcus, Enterococcus | Koji: Wickerhamomyces Moromi: Aspergillus, Clavispora Zygosaccharomyces, Pichia | 10% or more | |
Doenjang | Korea | Soybean | Meju: Bacillus, Ignatzschineria, Enterococcus, Corynebacterium, Myroides, dan Clostridium Moromi: Bacillus, Staphylococcus, Clostridium, Weissella, Tetragenococcus, Oceanobacillus, Lactobacillus | Meju: Mucor, Scopulariopsis, Geotrichum, Monascus, Fusarium, dan Aspergillus Moromi: Debaryomyces, Aspergillus, Scopulariopsis, Fusarium, Mucor, Penicillium | 12–18% | |
Dajiang | China | Soybean | Meju: Enterobacter, Enterococcus, Leuconostoc, Lactobacillus, Citrobacter, Leclercia Moromi: Weissella, Tetragenococcus, Oceanobacillus, Bacillus, Staphylococcus, Leuconostoc, Clostridium, Lactobacillus | Meju: Penicillium, Rhizoctonia, Geotrichum, Mucor, Aspergillus, Fusarium Moromi: Weissella, Tetragenococcus, Oceanobacillus, Bacillus, Staphylococcus, Leuconostoc, Clostridium, Lactobacillus | 20% | |
Tauco | Indonesia | Soybean and cereal flour | Koji: Geobacillus, Weissella, Bacillus, Staphylococcus, Streptococcus Moromi: Pediococcus, Weissella, Enterococcus, Staphylococcus, Geobacillus | Koji: Unidentified Aspergillaceae Moromi: Unidentified Aspergillaceae, Trichosporon, Candida | 17–20% | [62] |