Autochthonous microbes and their key properties in browning reduction during soy sauce fermentation

Det-udom, Rachatida; Prakitchaiwattana, Cheunjit; Mahawanich, Thanachan

doi:10.1016/j.lwt.2019.05.042

Cited by 9 publications

(1 citation statement)

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“…An ideal chassis organism would be both genetically-tractable and exhibit a natural propensity to proliferate in the soy sauce fermentation microbial community. In a previous study, we isolated and characterised various native members of the soy sauce moromi fermentation microbial community [17]. These natural isolates were screened for high salt tolerance (≥ 15% NaCl), for the ability to degrade xylose, a key reducing sugar precursor in the Maillard reaction, and for the ability to break down melanoidins.…”

Section: Resultsmentioning

confidence: 99%

Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

et al. 2019

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Background Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods. Soy sauce is a fermented condiment with a vast global market. Engineering members of the microbial communities responsible for soy sauce fermentation may therefore lead to the development of improved products. One important property is the colour of soy sauce, with recent evidence pointing to a consumer preference for more lightly-coloured soy sauce products for particular dishes. Results Here we show that a bacterial member of the natural soy sauce fermentation microbial community, Bacillus , can be engineered to reduce the ‘browning’ reaction during soy sauce production. We show that two approaches result in ‘de-browning’: engineered consumption of xylose, an important precursor in the browning reaction, and engineered degradation of melanoidins, the major brown pigments in soy sauce. Lastly, we show that these two strategies work synergistically using co-cultures to result in enhanced de-browning. Conclusions Our results demonstrate the potential of using synthetic biology and metabolic engineering methods for fine-tuning the process of soy sauce fermentation and indeed for many other natural food and beverage fermentations for improved products. Electronic supplementary material The online version of this article (10.1186/s12934-019-1149-2) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%