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.