Abstract
Several kinds of soy yeasts isolated from ripening soy mash were employed for our experiments reported in this paper. The result shows that they have played an important role for the formation of soy flavor and that the flavor due to their fermenting activity resembled soy flavor most closely when sodium chloride was added to soy-koji extract or to the hydrolysis product of casein. Fermentation by those yeasts was also studied with various compounds, especially with amino acids and fatty acids, in order to pursue the true nature of the mother substances of soy flavor.
