Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Cui, Rui-Ying; Zheng, Jia; Wu, Chongde; Zhou, Rongqing

doi:10.1007/s00217-014-2225-9

Cited by 81 publications

(60 citation statements)

References 33 publications

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“…The increase of total free amino acid indicated that the proteins or peptides of anchovy were significantly hydrolysed by Aspergillus oryzae OAY1. Among all the free amino acids, threonine, asparagine, valine, tyrosine, leucine, glutamate, alanine and arginine were found in appreciable amounts, similar amino acids were found in traditional fermented fish sauce and soya sauce (Udomsil et al ., ; Cui et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

Sun

Fang

et al. 2015

Int J of Food Sci Tech

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Summary This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days. Amino nitrogen of the fish sauce increased to 7.35 mg mL−1 by optimisation with response surface methodology (RSM). Results of chemical analysis showed that amino nitrogen, hydrolysis degree, reducing sugar and total amino acids all increased, along with the enhanced antioxidant activity. With regard to biogenic amines, most of the tested biogenic amines decreased after fermentation. Electronic nose test revealed that the odour of the fish sauce became more balanced and favourable after fermentation. In addition, volatile odorant analysis and sensory evaluation showed that no particularly unpleasant flavour ingredient was found in the anchovy fish sauce, and the taste was overall satisfactory. Meanwhile, consumer acceptance test showed that the anchovy fish sauce produced in this study using A. orzyae OAY1 had a high consumer acceptance similar to the commercial anchovy fish sauce. This aerobic fast‐fermentation process provided an efficient method for high‐quality fish sauce production.

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Section: Resultsmentioning

confidence: 97%

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

Sun

Fang

et al. 2015

Int J of Food Sci Tech

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“…Four major stages, including soybean meal steaming, kojimaking, brine fermentation, and sauce extraction with the help of the microflora which consists of Aspergillus oryzae, salt-tolerant yeast and bacteria, converted the ingredients in the starting materials into the flavor and aroma compounds (Cui et al, 2014;Qi et al, 2014;Yan et al, 2013). With a deep reddish-brown and liquid-like appearance, soy sauce is used for enhancing the umami taste and adding color to the foods in the cuisines derived from various cultures.…”

Section: Novel Soy Protein-based Gelsmentioning

confidence: 99%

Texture modification of soy-based products

Guo

Yang

2015

Modifying Food Texture

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“…The contribution of microorganisms to soy sauce depended on the species or genera of microorganisms, as well as the sequence of inoculation for soy‐sauce fortified fermentation . It was confirmed that the inoculation of T. halophilus and Z. rouxii affected the volatile profiles, and lactic acid bacteria also affected the production of cyclotene, furfural, furfuryl alcohol, and methional …”

Section: Introductionmentioning

confidence: 99%

Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Liang

Huang

Wu³

et al. 2019

J Sci Food Agric

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BACKGROUND The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long‐chain fatty acid esters (LFAE) and unsaturated‐short‐chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry

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Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Cited by 81 publications

References 33 publications

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

Texture modification of soy-based products

Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

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