Soy sauce is an important and popular spice in the world especially in Asia. The study aimed to develop a production process offermented soy sauce, which has good quality in terms ofnutrition, food safety and hygiene, as well as sensory quality. Two strains of yeast and bacteria which are resistant to high salt concentrations (13-16 percent) were selected and used. They are Zygossacharomyces sp. Z2.8 yeast which is capable of alcoholic fermentation and Lactobacillus sp. LM 5 which is capable of lactic fermentation in soy sauce. Lactobacillus sp.LM 5 was inoculated after 5 days of fermentation with ratio of I 05 cfu/ml. Zygossacharomyces sp. Z2.8 was inoculated after 10 days of fermentation with ratio of 104 cfu/ml. The results indicated that products fermented by improvement process (100 liters/batch) have better quality than the products without inoculated starter (bacteria and yeast) (protein: 17 g/l, amino acid: 14.5 g/l, total acidity: 2.65 g/l, total sugar: 70.5 g/l and ethanol: 1.2 percent). Products have darker color and more flavors.