Abstract
The miso (fermented bean paste) containing 5% dry yeast (Mycotorula japonica) matured earlier than control miso (without dry yeast).
The effect of stimulation was fairly obvious after a month.
In the sensory test of the miso-soups, the panels detected significantly better taste and color in the yeast samples than in the control sample, but found no significant difference in odor.
In miso manufacture, the dry yeast shortened the fermentation period and gave good taste and color in the miso-soups.
