Brian J. B. Wood (Hrsg.): Microbiology of fermented foods. 2. Auflage. Band1. Blackie Academic & Professional, London 1998, ISBN 978-0-7514-0216-2, S.364 (englisch, google.com).
doi.org
K. Ito, A. Matsuyama: Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes. In: Journal of fungi. Band 7, Nummer 8, August 2021, S. , doi:10.3390/jof7080658, PMID 34436196, PMC 8399179 (freier Volltext). (englisch)
C. Diez-Simon, C. Eichelsheim, R. Mumm, R. D. Hall: Chemical and Sensory Characteristics of Soy Sauce: A Review. In: Journal of agricultural and food chemistry. Band 68, Nummer 42, Oktober 2020, S. 11612–11630, doi:10.1021/acs.jafc.0c04274, PMID 32880168, PMC 7581291 (freier Volltext). (englisch)
H. N. Lioe, J. Selamat, M. Yasuda: Soy sauce and its umami taste: a link from the past to current situation. In: Journal of food science. Band 75, Nummer 3, April 2010, S. R71–R76, doi:10.1111/j.1750-3841.2010.01529.x, PMID 20492309.
Z. Huang, Y. Feng, J. Zeng, M. Zhao: Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. In: Critical reviews in food science and nutrition. Band 64, Nummer 22, 2024, S. 7981–7992, doi:10.1080/10408398.2023.2194422, PMID 37009850.
Yan Kong, Lili Zhang, Yuyu Zhang, Baoguo Sun, Jun Ma, Jing Zhao, Haitao Chen: Evaluation of non-volatile taste components in commercial soy sauces. In: International Journal of Food Properties. 2018, Band 21, Nummer 1, S. 1854–1866 doi:10.1080/10942912.2018.1497061 (englisch).
I. Baer, B. de la Calle, P. Taylor: 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP). In: Analytical and bioanalytical chemistry. Band 396, Nummer 1, Januar 2010, S. 443–456, doi:10.1007/s00216-009-3177-y, PMID 19841911. (englisch)
European Food Safety Authority: Analysis of occurrence of 3-monochloropropane-1, 2-diol (3-MCPD) in food in Europe in the years 2009-2011 and preliminary exposure assessment. In: EFSA Journal. 2013, Band 11, Nummer 9, S. 3381 doi:10.2903/j.efsa.2013.3381. (englisch)
B. Q. Lee, S. M. Khor: 3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen. In: Comprehensive reviews in food science and food safety. Band 14, Nummer 1, Januar 2015, S. 48–66, doi:10.1111/1541-4337.12120, PMID 33401813. (englisch)
Takanao Matsudo, Terumichi Aoki, Keietsu Abe, Nami. Fukuta, Takeshi Higuchi, Masaoki SASAKI, Kinji Uchida: Determination of ethyl carbamate in soy sauce and its possible precursor. In: Journal of Agricultural and Food Chemistry. 1993, Band 41, Nummer 3, S. 352–356 doi:10.1021/jf00027a003.
N. Magishi, N. Yuikawa, M. Kobayashi, S. Taniuchi: Degradation and removal of soybean allergen in Japanese soy sauce. In: Molecular medicine reports. Band 16, Nummer 2, August 2017, S. 2264–2268, doi:10.3892/mmr.2017.6815, PMID 28656270.
K. Sugiura, M. Sugiura: Soy sauce allergy. In: Journal of the European Academy of Dermatology and Venereology : JEADV. Band 24, Nummer 7, Juli 2010, S. 852–855, doi:10.1111/j.1468-3083.2009.03512.x, PMID 19943834.
J. E. Stratton, R. W. Hutkins, S. L. Taylor: Biogenic Amines in Cheese and other Fermented Foods: A Review. In: Journal of food protection. Band 54, Nummer 6, Juni 1991, S. 460–470, doi:10.4315/0362-028X-54.6.460, PMID 31051616.
L. Liu, X. Chen, L. Hao, G. Zhang, Z. Jin, C. Li, Y. Yang, J. Rao, B. Chen: Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. In: Critical reviews in food science and nutrition. Band 62, Nummer 7, 2022, S. 1971–1989, doi:10.1080/10408398.2020.1848792, PMID 33226273. (englisch)
Y. F. Tian, Y. X. Chen, X. Tong, S. Hou, M. M. Zhao, Y. Z. Feng: Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis. In: Journal of the science of food and agriculture. Band 103, Nummer 2, Januar 2023, S. 606–615, doi:10.1002/jsfa.12172, PMID 36054657.
G. Zhao, J. Li, F. Zheng, Y. Yao: The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. In: Journal of the science of food and agriculture. Band 101, Nummer 7, Mai 2021, S. 2920–2929, doi:10.1002/jsfa.10924, PMID 33159694.
T. Uraz, B.H. Özer: Starter Cultures – Molds Employed in Food Processing. In: Carl A. Batt, Mary Lou Tortorello (Hrsg.): Encyclopedia of Food Microbiology. 2. Auflage, Academic Press, 2014. ISBN 978-0-12-384733-1, doi:10.1016/B978-0-12-384730-0.00323-2. S. 522–528. (englisch)
H. Liu, X. Chen, J. Lu, D. Wu: Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. In: Journal of the science of food and agriculture. Band 104, Nummer 1, Januar 2024, S. 340–351, doi:10.1002/jsfa.12924, PMID 37574531.
Y. Feng, Y. Cai, G. Su, H. Zhao, C. Wang, M. Zhao: Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. In: Food chemistry. Band 145, Februar 2014, S. 126–134, doi:10.1016/j.foodchem.2013.07.072, PMID 24128458.
P. V. Devanthi, K. Gkatzionis: Soy sauce fermentation: Microorganisms, aroma formation, and process modification. In: Food research international. Band 120, Juni 2019, S. 364–374, doi:10.1016/j.foodres.2019.03.010, PMID 31000250. (englisch)
S. Zheng, Z. Zhang, X. Zhao, W. Li, L. Hou: A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality. In: Foods. Band 13, Nummer 6, März 2024, S. , doi:10.3390/foods13060971, PMID 38540961, PMC 1096999 (freier Volltext).
Y. Liu, G. Sun, J. Li, P. Cheng, Q. Song, W. Lv, C. Wang: Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review. In: Food research international. Band 184, Mai 2024, S. 114273, doi:10.1016/j.foodres.2024.114273, PMID 38609250 (Review).
J. I. Maruyama: Genome Editing Technology and Its Application Potentials in the Industrial Filamentous Fungus. In: Journal of fungi. Band 7, Nummer 8, August 2021, S. , doi:10.3390/jof7080638, PMID 34436177, PMC 8399504 (freier Volltext). (englisch)
F. J. Jin, S. Hu, B. T. Wang, L. Jin: Advances in Genetic Engineering Technology and Its Application in the Industrial Fungus. In: Frontiers in Microbiology. Band 12, 2021, S. 644404, doi:10.3389/fmicb.2021.644404, PMID 33708187, PMC 7940364 (freier Volltext). (englisch)
Q. Wang, R. Cui, X. Liu, X. Zheng, Y. Yao, G. Zhao: Examining the impact of , , and on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation. In: Critical reviews in food science and nutrition. Band 64, Nummer 29, 2024, S. 10873–10884, doi:10.1080/10408398.2023.2230285, PMID 37395610 (Review).
S. Zheng, P. Ye, X. Zhao, W. Li, L. Hou: Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process. In: Food research international. Band 174, Pt 2Dezember 2023, S. 113674, doi:10.1016/j.foodres.2023.113674, PMID 37981369.
X. Gao, X. Zhao, F. Hu, J. Fu, Z. Zhang, Z. Liu, B. Wang, R. He, H. Ma, C. T. Ho: The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. In: Food research international. Band 173, Pt 2November 2023, S. 113407, doi:10.1016/j.foodres.2023.113407, PMID 37803742.
Qin Ouyang, Quansheng Chen, Jiewen Zhao, Hao Lin: Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine. In: Food and Bioprocess Technology. 2012, Band 6, Nummer 9, S. 2486–2493 doi:10.1007/s11947-012-0936-0.
J. Zhao, Q. Ouyang, Q. Chen, H. Lin: Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection. In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. Band 19, Nummer 4, August 2013, S. 305–314, doi:10.1177/1082013212452475, PMID 23729414.
J. S. Huo, J. Y. Yin, J. Sun, J. Huang, Z. X. Lu, M. P. Regina, J. S. Chen, C. M. Chen: Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials. In: Biomedical and environmental sciences : BES. Band 28, Nummer 11, November 2015, S. 788–798, doi:10.3967/bes2015.110, PMID 26695357. (englisch)
Haifeng Zhao, Yaqin Wang, Yang Zou, Mouming Zhao: Natural occurrence of deoxynivalenol in soy sauces consumed in China. In: Food Control. 2012, Band 29, Nummer 1, S. 71–75 doi:10.1016/j.foodcont.2012.05.066.
Mark Kurlansky: Salt: A World History. 1. Auflage. Walker and Co., New York 2002, ISBN 978-0-8027-1373-5, S.20 (englisch, Vorschau in der Google-Buchsuche – der chinesische Begriff „jiang“ – 醬 ist die ursprüngliche Bezeichnung für das heutige „jiangyou“ – 醬油; das historische Produkt „jiang“ ist jedoch eine andere Sauce als die später entwickelte Sauce aus fermentierte Sojabohnen.).
kikkoman.co.jp
Korea’s Use of Ganjang (PDF; 3,46 MB), auf kikkoman.co.jp, abgerufen am 25. Februar 2017. (englisch)
K. Ito, A. Matsuyama: Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes. In: Journal of fungi. Band 7, Nummer 8, August 2021, S. , doi:10.3390/jof7080658, PMID 34436196, PMC 8399179 (freier Volltext). (englisch)
C. Diez-Simon, C. Eichelsheim, R. Mumm, R. D. Hall: Chemical and Sensory Characteristics of Soy Sauce: A Review. In: Journal of agricultural and food chemistry. Band 68, Nummer 42, Oktober 2020, S. 11612–11630, doi:10.1021/acs.jafc.0c04274, PMID 32880168, PMC 7581291 (freier Volltext). (englisch)
H. N. Lioe, J. Selamat, M. Yasuda: Soy sauce and its umami taste: a link from the past to current situation. In: Journal of food science. Band 75, Nummer 3, April 2010, S. R71–R76, doi:10.1111/j.1750-3841.2010.01529.x, PMID 20492309.
Z. Huang, Y. Feng, J. Zeng, M. Zhao: Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. In: Critical reviews in food science and nutrition. Band 64, Nummer 22, 2024, S. 7981–7992, doi:10.1080/10408398.2023.2194422, PMID 37009850.
I. Baer, B. de la Calle, P. Taylor: 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP). In: Analytical and bioanalytical chemistry. Band 396, Nummer 1, Januar 2010, S. 443–456, doi:10.1007/s00216-009-3177-y, PMID 19841911. (englisch)
B. Q. Lee, S. M. Khor: 3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen. In: Comprehensive reviews in food science and food safety. Band 14, Nummer 1, Januar 2015, S. 48–66, doi:10.1111/1541-4337.12120, PMID 33401813. (englisch)
N. Magishi, N. Yuikawa, M. Kobayashi, S. Taniuchi: Degradation and removal of soybean allergen in Japanese soy sauce. In: Molecular medicine reports. Band 16, Nummer 2, August 2017, S. 2264–2268, doi:10.3892/mmr.2017.6815, PMID 28656270.
M. Kobayashi, Y. Hashimoto, S. Taniuchi, S. Tanabe: Degradation of wheat allergen in Japanese soy sauce. In: International journal of molecular medicine. Band 13, Nummer 6, Juni 2004, S. 821–827, PMID 15138619.
K. Sugiura, M. Sugiura: Soy sauce allergy. In: Journal of the European Academy of Dermatology and Venereology : JEADV. Band 24, Nummer 7, Juli 2010, S. 852–855, doi:10.1111/j.1468-3083.2009.03512.x, PMID 19943834.
J. E. Stratton, R. W. Hutkins, S. L. Taylor: Biogenic Amines in Cheese and other Fermented Foods: A Review. In: Journal of food protection. Band 54, Nummer 6, Juni 1991, S. 460–470, doi:10.4315/0362-028X-54.6.460, PMID 31051616.
L. Liu, X. Chen, L. Hao, G. Zhang, Z. Jin, C. Li, Y. Yang, J. Rao, B. Chen: Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. In: Critical reviews in food science and nutrition. Band 62, Nummer 7, 2022, S. 1971–1989, doi:10.1080/10408398.2020.1848792, PMID 33226273. (englisch)
Y. F. Tian, Y. X. Chen, X. Tong, S. Hou, M. M. Zhao, Y. Z. Feng: Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis. In: Journal of the science of food and agriculture. Band 103, Nummer 2, Januar 2023, S. 606–615, doi:10.1002/jsfa.12172, PMID 36054657.
G. Zhao, J. Li, F. Zheng, Y. Yao: The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. In: Journal of the science of food and agriculture. Band 101, Nummer 7, Mai 2021, S. 2920–2929, doi:10.1002/jsfa.10924, PMID 33159694.
H. Liu, X. Chen, J. Lu, D. Wu: Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. In: Journal of the science of food and agriculture. Band 104, Nummer 1, Januar 2024, S. 340–351, doi:10.1002/jsfa.12924, PMID 37574531.
Y. Feng, Y. Cai, G. Su, H. Zhao, C. Wang, M. Zhao: Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. In: Food chemistry. Band 145, Februar 2014, S. 126–134, doi:10.1016/j.foodchem.2013.07.072, PMID 24128458.
P. V. Devanthi, K. Gkatzionis: Soy sauce fermentation: Microorganisms, aroma formation, and process modification. In: Food research international. Band 120, Juni 2019, S. 364–374, doi:10.1016/j.foodres.2019.03.010, PMID 31000250. (englisch)
S. Zheng, Z. Zhang, X. Zhao, W. Li, L. Hou: A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality. In: Foods. Band 13, Nummer 6, März 2024, S. , doi:10.3390/foods13060971, PMID 38540961, PMC 1096999 (freier Volltext).
Y. Liu, G. Sun, J. Li, P. Cheng, Q. Song, W. Lv, C. Wang: Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review. In: Food research international. Band 184, Mai 2024, S. 114273, doi:10.1016/j.foodres.2024.114273, PMID 38609250 (Review).
J. I. Maruyama: Genome Editing Technology and Its Application Potentials in the Industrial Filamentous Fungus. In: Journal of fungi. Band 7, Nummer 8, August 2021, S. , doi:10.3390/jof7080638, PMID 34436177, PMC 8399504 (freier Volltext). (englisch)
F. J. Jin, S. Hu, B. T. Wang, L. Jin: Advances in Genetic Engineering Technology and Its Application in the Industrial Fungus. In: Frontiers in Microbiology. Band 12, 2021, S. 644404, doi:10.3389/fmicb.2021.644404, PMID 33708187, PMC 7940364 (freier Volltext). (englisch)
Q. Wang, R. Cui, X. Liu, X. Zheng, Y. Yao, G. Zhao: Examining the impact of , , and on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation. In: Critical reviews in food science and nutrition. Band 64, Nummer 29, 2024, S. 10873–10884, doi:10.1080/10408398.2023.2230285, PMID 37395610 (Review).
S. Zheng, P. Ye, X. Zhao, W. Li, L. Hou: Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process. In: Food research international. Band 174, Pt 2Dezember 2023, S. 113674, doi:10.1016/j.foodres.2023.113674, PMID 37981369.
X. Gao, X. Zhao, F. Hu, J. Fu, Z. Zhang, Z. Liu, B. Wang, R. He, H. Ma, C. T. Ho: The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. In: Food research international. Band 173, Pt 2November 2023, S. 113407, doi:10.1016/j.foodres.2023.113407, PMID 37803742.
J. Zhao, Q. Ouyang, Q. Chen, H. Lin: Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection. In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. Band 19, Nummer 4, August 2013, S. 305–314, doi:10.1177/1082013212452475, PMID 23729414.
J. S. Huo, J. Y. Yin, J. Sun, J. Huang, Z. X. Lu, M. P. Regina, J. S. Chen, C. M. Chen: Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials. In: Biomedical and environmental sciences : BES. Band 28, Nummer 11, November 2015, S. 788–798, doi:10.3967/bes2015.110, PMID 26695357. (englisch)
Wanwan: 中国、日本和韩国的酱油有什么异同？ (deutsch: Welche Gemeinsamkeiten und Unterschiede gibt es zwischen den chinesischen, japanischen und koreanischen Sojasaucen?). In: Zhihu Daily (curated section). Abgerufen am 25. August 2022 (chinesisch).
