The Role of Bacillus subtilis in Soy Sauce Production: a Review

Abstract

Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production process of traditional soy sauce usually takes place in a non-sterile environment, causing spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally recognized as safe (GRAS) by The United States Food and Drug Administration (FDA), there are Bacillus strains that cause detrimental health effects. Some studies have managed to isolate various microorganisms that play a role in soy sauce production, including Bacillus spp. However, there has not been any studies that summarize and compile the role and advantages of B. subtilis in soy sauce production. Therefore, this review aims to address the role B. subtilis has during soy sauce fermentation and assess the safety aspects of B. subtilis strains that have been previously reported. The author managed to highlight the role of B. subtilis based on its metabolites and how it affects soy sauce fermentation and the final product.