The aim of this study was to explore the use of soy sauce to reduce salt intake in daily food preparation by replacing all or some added salt with naturally brewed soy sauce without change in consumer acceptance. Three types of foods were investigated: salad dressing, tomato soup and stir-fried pork. A two-alternative forced choice test between a salt standard and a variety of soy sauce samples was used to establish the exchange rate, giving the amount of soy sauce needed to replace added salt with the same taste intensity. In a separate session, consumers were asked to evaluate the pleasantness and several sensory attributes of another five varieties of the food samples based on the proportion of salt and soy sauce added. The results showed that it is possible to reduce added salt by 33-50% in the foods studied when soy sauce is used to replace added salt during food preparation.

Wehave studied protoplast fusion of filamentous fungi with the aim of establishing a breeding system for citric acid producing strains.1~4) Recently, we have carried out protoplast fusion between Aspergillus niger producing citric acid and Trichoderma viride producing cellulase and have succeeded in obtaining two types of intergeneric fusants.5) Fusant strains of the first type are haploid prototrophs showing an A. niger type morphology, and

We have studied protoplast fusion of filamentous fungi with the aim of establishing a breeding system for citric acid producing strains. 1-4) Recently, we have carried out protoplast fusion between Aspergillus niger producing citric acid and Trichoderma viride producing cellulase and have succeeded in obtaining two types of intergeneric fusants. 5) Fusant strains of the first type are haploid prototrophs showing an A. niger type morphology, and