Struvite-like Substance separated from Soysauce prepared from Mieki

Abstract

The struvite-like crystal substances were separated from soysauce prepared from mieki.
The crystals were identified as struvite seen occasionally in tuna can as the results of components analyses and infrared absorption spectrometry. The magnesium and phosporus contents of mieki and soysauce were determined and struvite formation at some pH values were discussed.
Contents of these components were enough for crystalization of struvite in soysauce, but the most important factor was the pH value of the soysauce. It was necessary to prevent the struvite formation, to keep the pH value of soysauce under 6.0.