Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

Harada, Risa; Yuzuki, Masanobu; Ito, Keisuke; Shiga, Kiyoshi; Bamba, Takeshi; Fukusaki, Eiichiro

doi:10.1016/j.jbiosc.2016.08.010

Cited by 66 publications

(39 citation statements)

References 26 publications

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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. 3,[9][10][11] It was confirmed that the inoculation of T. halophilus and Z. rouxii affected the volatile profiles, 3 and lactic acid bacteria also affected the production of cyclotene, furfural, furfuryl alcohol, and methional. 9 In the present study, we investigated the effect of culture medium and inoculated microbiota (C. versatilis, Z. rouxii, and T. 5688 www.soci.org R Liang et al…”

Section: Introductionmentioning

confidence: 75%

“…Pure‐cultured halotolerant bacteria (such as Tetragenococcus halophilus ) and yeasts (including Zygosaccharomyces rouxii, and Candida versatilis ) were used as starters to improve the quality of fermented soy sauce and to reduce the costs for the large‐scale production of soy sauce. 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: 83%

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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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Section: Introductionmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 83%

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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“…Bioinformatic analysis partly agreed with the previous reports that production of benzaldehyde, 2-methylpropanal and acetic acid may be promoted by T. halophilus. [20][21][22] Other products, 1-octen-3-ol and benzeneacetaldehyde were newly found that related to the inoculation of T. halophilus significantly.…”

Section: Discussionmentioning

confidence: 95%

“…Microbes, including Tetragenococcus halophilus , Zygosaccharomyces rouxii and Candida versatilis , are always used as the starters in soy sauce fermentation . Thus, different microbe addition experiments supplemented with metabonomic and multivariate data analysis is a rapid and increasing popular strategy to investigate these compounds . However, aroma‐active compounds represent the characteristic flavor of soy sauce and the umami‐taste is the most important feature of soy sauce.…”

Section: Introductionmentioning

confidence: 99%

“…18 Thus, different microbe addition experiments supplemented with metabonomic and multivariate data analysis is a rapid and increasing popular strategy to investigate these compounds. [19][20][21][22] However, aromaactive compounds represent the characteristic flavor of soy sauce and the umami-taste is the most important feature of soy sauce. Therefore, the studies on the effect of these microbes on the production of aroma-active or umami-taste compounds were limited.…”

Section: Introductionmentioning

confidence: 99%

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

Zhang

2020

J Sci Food Agric

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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

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Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

Kim

Lee

Bang

et al. 2019

Flavour & Fragrance J

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Specific fermentation processes such as digestive bioprocessing and monsooning have been of interest to coffee consumers. Volatile compounds of beans during the different fermentation processes vary considerably and exhibit different profiles. The representative flavor compounds for the luwak green bean were found to be pentamethyl heptane and 3‐methyl‐1‐butanol, while more diverse and distinct compounds were observed from the monsooned green bean, namely alkyl butanals, pinenes, benzaldehyde and butanediols. However, after roasting, the fermented form of both beans contained similar types of volatiles and their relative contents compared to those of non‐fermented roasted beans, except for α‐pinene in luwak and 2‐methyl furan in monsooned beans. In principal components analysis and partial least squares‐discriminant analysis (PLS‐DA), the different fermented beans were clearly distinguished by the extracted peak entities from their total ion chromatograms. The s‐plot and variable importance on projection (VIP) values related to PLS‐DA showed the significant compounds contributing to the identification of the groups. 3‐Methyl‐1‐butanol was the most distinctive compound for the luwak green bean, and β‐pinene, ethylbenzene and benzaldehyde were found to be the significant compounds in the monsooned green bean. In roasted beans, the most significant compounds to distinguish luwak were furfural, α‐pinene and 3‐carene with high variable in the projection (VIP) values. A significant presence of pyrazine, alkyl pyrazines, pyridine and alkyl pyridines contributed to differentiating both fermented roasted coffee beans from the unfermented roasted beans.

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Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

Cited by 66 publications

References 26 publications

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

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

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

Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry

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