Editing Soy sauce (section)

=== Low-salt solid-state fermented soy sauce===
LSF, also referred as rapid fermenting, is a modern fermentation method invented in response to high market demand.

*Compared to HLF, LSF employs pure cultures at a relatively higher temperature ({{cvt|40–55|°C}}) and lower brine solution concentrations (13–15%). In LSF, koji is mixed with the equivalent weight of brine to form solid moromi.
*The elevated temperature accelerates the fermentation process significantly. Due to the short aging (15–30 days) period of LSF, and low production cost, LSF soy sauce accounts for more share of the Chinese soy sauce market.<ref>{{cite web|title=2017年中国酱油产量、出口量、进口量及表观消费量走势分析【图】_中国产业信息网|url=http://www.chyxx.com/industry/201707/541608.html|website=www.chyxx.com}}</ref>

LSF evolved from ''salt-free solid-state fermentation'', an even faster method working at even higher temperatures ({{cvt|50–65|°C}}) and taking 72 hours to complete,<ref name=HEChangzhi>{{cite book |last1=HE |first1=Changzhi |title=食品知识手册 |date=March 1991 |publisher=中国轻工业出版社 |location=Beijing |isbn=7-5019-0537-1 |url=http://61.134.53.202:81/refbook/detail.aspx?QUERYID=7&CURREC=1&RECID=R2008081430000602 |language=zh |chapter=601 固态低盐发酵; 602 固态无盐发酵 }}{{Dead link|date=December 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> introduced to China from the [[Soviet Union]] in 1958. The aging time turned out to be too short develop a proper flavor profile, with burnt acidic notes left in the sauce. LSF is a compromise between this method and the more traditional HLF: the product tastes passable with more microbes allowed to survive, but still lacks depth.<ref name=ZH-D/> Reducing the salt content accelerates brewing by lifting salt-induced enzyme inhibition.<ref name=HEChangzhi/>