Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

Singracha, Pannarat; Niamsiri, Nuttawee; Visessanguan, Wonnop; Lertsiri, Sittiwat; Assavanig, Apinya

doi:10.1016/j.lwt.2016.12.019

Cited by 102 publications

(50 citation statements)

References 23 publications

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“…The pH of CRTH was significantly different (P \ 0.05) from that of LTSF or LTSH. Previous studies (Devanthi et al 2018;Singracha et al 2017) reported that the pH values decreased from * 5.3 to * 4.8 in reduced-salt moromi fermentation of soy sauce. A traditional Korean soy sauce was found to have a pH around 4.80 (Song et al 2015).…”

Section: Quality Indices Of Soy Saucementioning

confidence: 87%

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

et al. 2019

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This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4°C and 0% brine (i.e., water) (LTSF); (2) 4°C and 16% w/w brine (LTSH); (3) 25°C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4°C, a temperature much lower than the normal temperature range like 25°C for natural microbial growth and performance). Compared to CRTH, LTSF had a twofold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF [ LTSH [ CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4°C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents.

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Section: Quality Indices Of Soy Saucementioning

confidence: 87%

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

et al. 2019

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“…The reducing sugar, total acid, amino nitrogen, salt, and soluble solid contents were determined according to the reported protocols. [18][19][20] The total counts of bacteria and yeast for soy sauce were determined by plate count agar (PCA) and potato dextrose agar (PDA) medium, respectively. In order to characterize the long-term stability of the soy sauce during storage, the total bacteria count was taken as the main indicator to carry out the temperature acceleration shelf-life test at 37 C for 15 days.…”

Section: Determination Of Basic Propertiesmentioning

confidence: 99%

“…Maltol (52), 3-phenyl-furan (53) and benzeneacetaldehyde (13) were the main volatiles that differentiated the pasteurized sample from the others. 4-Methyl-pentanoic acid (20), 3-furaldehyde (47), hexadecanoic acid methyl ester (33), and 2-methyl-hexanoic acid (19) were situated toward the highest weight on PC2, among which 3-furaldehyde (47) differentiated the ceramic membrane sample from the others, and 4-methyl-pentanoic acid (20) was the key volatile stripped only by pasteurization.…”

Section: Principal Component Analysis Of Samplesmentioning

confidence: 99%

Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

et al. 2019

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“…Extraction and determination of histamine, tyramine, putrescine, cadaverin and agmatine were performed as previously described by Singracha et al [31]. Bacterial culture (50 ml) was centrifuged at 10,000 rpm for 10 minutes at 10˚C and the supernatant (5 ml) extracted in 25 ml of 0.4M perchloric acid and then transferred into a screw-capped bottle.…”

Section: Determination Of Toxic Biochemical and Associated Genesmentioning

confidence: 99%

Integrated genome-based probiotic relevance and safety evaluation of Lactobacillus reuteri PNW1

et al. 2020

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This study evaluates whole-genome sequence of Lactobacillus reuteri PNW1 and identifies its safety genes that may qualify it as a putative probiotic. It further extracted the bacteriocin produced by the strain and tested its effectiveness against pathogenic STEC E. coli O177. The genomic DNA was sequenced on illuminal Miseq instrument and the sequenced data was assessed for quality reads before assembled with SPAdes. The draft assembly was annotated with Prokaryotic Genome Annotation Pipeline (PGAP) and Rapid Annotations using Subsystems Technology (RAST). Further downstream analyses were carried out using appropriate bioinformatic tools. Production of biogenic amines was biochemically confirmed through HPLC analysis. The assembled genome was 2,430,215 bp long in 420 contigs with 39% G+C content. Among all known genes, putatively responsible for the production of toxic biochemicals, only arginine deiminase (EC3.5.3.6) was spotted. Coding sequences (CDS) putative for D-lactate dehydrogenase (EC1.1.1.28), L-lactate dehydrogenase (EC1.1.1.27) and bacteriocin helveticin J were found within the genome together with plethora of other probiotic important genes. The strain harbours only resistant genes putative for Lincosamide (lnuC) and Tetracycline resistant genes (tetW). There was no hit found for virulence factors and probability of the strain being a human pathogen was zero. Two intact prophage regions were detected within the genome of L. reuteri PNW1 and nine CDS were identified for insertion sequence by OASIS which are belong to seven different families. Five putative CDS were identified for the CRISPR, each associated with Cas genes. Maximum zone of inhibition exhibited by the bacteriocin produced L. reuteri PNW1 is 20.0 ±1.00 mm (crude) and 23.3±1.15 mm (at 0.25 mg/ml) after being partially purified. With the strain predicted as non-human pathogen, coupled with many other identified desired features, L. reuteri PNW1 stands a chance of making good and safe candidates for probiotic, though further in-vivo investigations are still necessary.

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Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

Cited by 102 publications

References 23 publications

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

Integrated genome-based probiotic relevance and safety evaluation of Lactobacillus reuteri PNW1

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