Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang‐Ho

doi:10.1016/j.fm.2015.06.001

Cited by 48 publications

(35 citation statements)

References 36 publications

(46 reference statements)

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“…In order to find potential strains for soy sauce production without affecting food safety, yeasts should also be taken into account due to the distinctive flavours and enzymes in achieving a superior quality of soy sauce. Taking Meyerozyma guilliermondii isolated in the present study as an example, its high production of extracellular glutaminase and fusel alcohols such as 3‐methyl‐1‐butanol and phenethyl alcohol under high salt concentration has been reported. Chinese high‐salt soy sauce contained significantly higher levels of these two volatile components than low‐salt ones of a lower quality.…”

Section: Discussionmentioning

confidence: 81%

“…combined with Aspergillus spp. has increased because it could guarantee a repeatable hygienic quality in a shorter time . Due to the secretion of proteinase, glucoamylase, cellulose, and citric acid, A. niger strains have been screened and applied in koji‐making of some fermented products such as vinegar .…”

Section: Discussionmentioning

confidence: 99%

“…Not only could phenethyl alcohol, with a rose and mellow aroma, serve as a perfume ingredient in the flavour industry, but also as an aroma enhancement in fermented soy products such as soy sauce and bean paste . This type of indigenous yeast application could also inhibit undesirable bacterial growth despite salt reduction, which gives a technological option to the manufacture of salt‐reduced soy sauce against over‐indulgence of salt intake.…”

Section: Discussionmentioning

confidence: 99%

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Dynamics of microbial community during the extremely long‐term fermentation process of a traditional soy sauce

et al. 2017

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The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Dynamics of microbial community during the extremely long‐term fermentation process of a traditional soy sauce

et al. 2017

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“…No significant (p > .05) differences in pH values were found between TF and MF soy sauces. The salinity of TF soy sauces (TF-S: 15.41% and TF-OS: 16.19%) was similar to that of commercial soy sauce (16%-19%) (Song et al, 2015), but higher than that of MF soy sauces (MF-S: 8.39% and MF-OS: 7.22%) because of different concentrations of brine. Soy sauces using MF method showed decreased salinity following supplementation of okara from 8.39% to 7.22% (p > .05).…”

Section: Physicochemical Properties Of Soy Saucementioning

confidence: 81%

“…The pH of soy sauce might be related to autolysis of microbial cells, accumulation of free fatty acids, amino acids, and peptides because of hydrolysis of materials in soy sauce and microbial fermentation of carbohydrates (Shieh, Beuchat, Worthington, & Phillips, ). It has been reported that pH values of traditional Korean soy sauce range from 5.11 to 6.98 (Song, Jeong, & Baik, ). No significant ( p > .05) differences in pH values were found between TF and MF soy sauces.…”

Section: Resultsmentioning

confidence: 99%

Qualitative analysis of soy sauces made from fresh okara using two fermentation methods

Lee

Zhang

Lee³

et al. 2020

J Food Process Preserv

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Meju, a brick made of fermented soybeans, is the main ingredient of soy sauce. It was prepared without (S) or with (OS) 40% okara fermented using Bacillus subtilis (traditional fermentation, TF) or a mixture of Aspergillus oryzae and Aspergillus niger (modified fermentation, MF). MF soy sauces (8.39% and 7.22%) showed a lower salinity than the TF soy sauce (15.41% and 16.19%), whereas the total nitrogen (TN) in MF soy sauce was twice higher than in the TF soy sauce. Amino‐type nitrogen in TF‐S (55.0%) was higher than in TF‐OS (32.6%), but was lower in MF‐S (97.9%) than in MF‐OS (113%). The MF soy sauce carried a higher content of total free amino acids (82.7 vs. 85.4 mg/ml) than the TF (23.3 to 50.98 mg/ml). The level of glutamic acid was the highest in MF‐OS (31.2 mg/ml), followed by the levels in MF‐S (29.4 mg/ml), TF‐S (17.1 mg/ml), and TF‐OS (5.9 mg/ml). In sensory test, MF‐S (4.26) showed the highest acceptability, followed by MF‐OS (3.65), TF‐S (3.22), and TF‐OS (3.17). Our results revealed that the quality of okara soy sauce can be enhanced when okara meju was fermented by Aspergillus rather than Bacillus. The okara fermented by Aspergillus decreased the fermentation period from 90 to 30 days. Practical applications To increase the utilization of okara, which is a tofu byproduct, soy sauce was developed using okara meju as the main ingredient. To select effective microorganisms for okara meju fermentation, the okara meju was inoculated with a mixture of A. oryzae and A. niger to produce soy sauce. The quality of soy sauce produced by inoculating a mixture of A. oryzae and A. niger was then compared with that of soy sauce produced by inoculating B. subtilis, the traditional method used to ferment meju for soy sauce in Korea. Our results revealed that the quality of okara soy sauce can be enhanced when okara meju was fermented by A. oryzae and A. niger rather than B. subtilis. Further, the MF method using A. oryzae and A. niger reduced the salt content in soy sauce and the fermentation period.

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Microbial ecology of Australian commercial rice koji and soybean miso

2023

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Background: Rice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso. Results:The microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples.Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (A w ) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed A w ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%. Conclusion:The predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used.Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.

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Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Cited by 48 publications

References 36 publications

Dynamics of microbial community during the extremely long‐term fermentation process of a traditional soy sauce

Dynamics of microbial community during the extremely long‐term fermentation process of a traditional soy sauce

Qualitative analysis of soy sauces made from fresh okara using two fermentation methods

Microbial ecology of Australian commercial rice koji and soybean miso

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