YC Bersatu Biotech Sdn Bhd

YC Bersatu Biotech Sdn. Bhd., established in 2020, is proud to be Malaysia’s No.1 Biotechnology Soy Sauce Manufacturer. We are the first soy sauce producer in the country to implement in-house biotechnology fermentation. Our dedicated R&D team has developed specialized microorganisms that not only reduce the salt content in soy sauce by 50% but also enhance its natural umami taste and aroma.

We specialize in two soy sauce brands: Angsa Emas and Machi. Angsa Emas, meaning "Golden Swan" in Bahasa Melayu, represents premium quality, while Machi is inspired by the affectionate term "Mak Cik." Our brand motto, "1 SOS DAH CUKUP SEDAP," meaning "One sauce is enough," highlights the convenience and rich flavor our products bring to every dish.

Originating from Tawau, Sabah, we take pride in sharing the Taste of Sabah with everyone.

Our Mission
At YC Bersatu, we are committed to producing soy sauce of the highest quality. Our products are made from the finest soy extracts, naturally fermented for 180 days using Non-GMO soybeans—free from genetic modification. With our motto, "1 SOS DAH CUKUP SEDAP," we aim to make cooking effortless and delicious for everyone.

We are dedicated to providing consumers with healthier, safer, and premium-quality soy sauce for families across Malaysia.

Our Brand Promise
We uphold our tradition of excellence by continuously improving our soy sauce-making process while integrating advanced in-house biotechnology fermentation techniques. Our goal is to deliver products made with integrity, innovation, and a deep respect for craftsmanship.

Our Biotechnology Fermentation Process
1. Non-GMO soybeans are carefully selected, ensuring they are free from genetic modification.
2. Aspergillus fungus is cultivated to propagate koji mold, which is then mixed with a cooked wheat blend.
3. The koji mold fermentation process introduces specialized microorganisms that enhance flavor development.
4. Olive-green spores form on the soybeans as the koji mold grows, marking the start of fermentation.
5. Moromi fermentation begins as one-week-old koji is mixed with a salt and water solution.
6. Over 60 to 180 days, natural fermentation takes place, allowing various biochemical reactions—such as lactic acid fermentation—to develop the signature aroma, flavor, and color of our soy sauce.
7. After 180 days, the raw soy sauce undergoes filtration and pasteurization, preserving its rich taste.
8. The final product is a deep, aromatic, reddish-brown soy sauce, crafted to perfection and ready for use.