Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Abstract

BACKGROUND Soy sauce is a well‐known condiment worldwide. However, the high salt content in soy sauce contributes to the high intake of sodium salt, which usually results in high blood pressure. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation. It is of urgent need to explore what the effect of these two strains on the aroma‐ and taste‐attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS In this study, aroma‐active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma‐active and taste compounds in different samples were quantified. Multivariate analysis was used to analyze these data. The aroma‐active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma‐active compounds. More importantly, T. halophilus was highly correlated with the production of umami‐taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N ‐succinyl‐glutamic acid. CONCLUSION These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma‐active and umami‐taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt. © 2020 Society of Chemical Industry

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

“…PC1 was positively correlated with 2‐furanmethanol, ethyl oleate, 2‐pentylfuran and tridecane, etc., and PC2 was positively correlated with 2‐methylbutanoic acid, 2‐methoxy‐4‐vinylphenol, eugenol and 2‐methyl‐3‐methoxy‐4 h‐pyran‐4‐one, etc. Most of the detected volatiles are characteristic flavors of HLF soy sauce 4,29–31 . A variable importance in projection (VIP) analysis based on the partial least squares discriminant analysis model ( R 2 X = 0.942, R 2 Y = 0.994, Q 2 = 0.981) was implemented to identify the potential variables (Fig.…”

Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

“…A more recent study that utilized a next-generation high-throughput sequencing-based approach—similar to the approach used in the current study—indicated that the halotolerant and halophilic microbes derived from the sea salt added during fermentation—such as Tetragenococcus, Staphylococcus , and Chromohalobacter spp.—were responsible for Korean soy sauce fermentation [ 15 ]. Tetragenococcus was found in another study to be related to production of aroma-active and umami taste constituents such as aspartic acid, glutamic acid and alanine, indicating its important role in the fermentation of soy sauce [ 31 ]. Consistently, the control soy sauce group in the current study was dominated by halophilic Chromohalobacter and Tetragenococcus spp., whereas the coriander group was dominated by Tetragenococcus spp.…”

Food-grade expression of multicopper oxidase with improved capability in degrading biogenic amines

“…Our results showed that host strains might affect the biochemical properties of recombinant enzymes. These changes are crucial for their application as the pH values for most of fermented foods are around 4.5 [54,55].…”