Since I was new here in forum, hello to everyone!
Would like to ask something regarding what I have observe in soy sauce having an calamansi extract that was undergone an extension of its shelf-life for 2years, but originally it is advisable for 18 months. What is the possible cause of its foul odor? Since its microbial load for coliform / E.coli, halophilic yeast count, yeast and molds have no count. As well as its chemical characteristics such pH and salinity doesn't change that big. Its pH from the initial testing is 3.42 down to 3.11 on its 24th month. Salinity on its initial is 14.5 and became 15.5 on its 24th month.
Thank you for your help and response.
Have a great day!