Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling

This study presents the development and optimization of a functional soy sauce fermented with Cordyceps militaris (C. militaris), a medicinal fungus known for its high cordycepin and polysaccharide content. Using C. militaris as the sole starter culture, the process aimed to improve both nutritional and functional properties. Response surface methodology was employed to optimize the entire fermentation process. During the koji stage, temperature, aeration, and inoculum concentration were...