Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Park, Young Chan; Park, Doo Hyun

doi:10.1007/s10068-016-0132-5

Cited by 5 publications

(3 citation statements)

References 24 publications

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“…Six organic acids were detected in three moromi medium, namely tartaric acid, lactic acid, acetic acid, succinic acid, citric acid, and malic acid. Among them, the content of lactic acid, acetic acid, and citric acid was relatively high, which are in agreement with previous studies (Park & Park, 2016). In moromi fermentation, the content of lactic acid and acetic acid showed an upward tendency, while the levels of the other four organic acids increased initially and then decreased.…”

Section: Resultssupporting

confidence: 92%

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

Zhang

Liu

Kang

et al. 2022

Journal of Food Science

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Soy sauce fermentation is largely mediated by bacteria, including several non‐salt‐tolerant bacterial species. The present study aimed to compare the use of Aspergillus oryzae alone or in co‐inoculation with Lactobacillus plantarum or Enterococcus faecalis on the resulting enzymatic activity, content of phenolic compounds, free amino acids, organic acids, and antioxidant capacity of soy sauce. Co‐inoculation significantly increased acid protease, β‐glucosidase, and pectinase activities during koji making. Additionally, the contents of total phenols, total flavonoids, organic acids, amino acids, isoflavones, as well as the antioxidant capacity were higher during moromi fermentation using co‐inoculants compared to those obtained when A. oryzae was used as single inoculant. Overall, co‐inoculation of A. oryzae with L. plantarum or E. faecalis during koji making was shown to effectively promote the production of active substances in soy sauce. Practical Application In this study, Aspergillus oryzae in mixed inoculation with Lactobacillus plantarum or Enterococcus faecalis could be effectively used in koji making for soy sauce. The use of co‐inoculants in koji making effectively promoted the production of active substances in soy sauce, hence it is improving health benefits, whilst diversifying the use of raw materials and the application value of soybean meal.

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Section: Resultssupporting

confidence: 92%

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

Zhang

Liu

Kang

et al. 2022

Journal of Food Science

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“…The mixture was then cooled and inoculated with A. oryzae 3.042 (mixed at 0.3% of dry weight of raw materials) 11 . Relative humidity was maintained at approximately 90% during koji making 12 . Finally, 20% (w/v) brine solution was added to the koji (brine: koji = 3:1, w/w).…”

Section: Methodsmentioning

confidence: 99%

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

Zhao

Zheng

et al. 2020

J Sci Food Agric

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BACKGROUND The quality of commercial soy sauce is variable at present. Technical work is needed to improve the quality and flavor of soy sauce, especially in China. Material is a factor for influencing soy sauce characters in fermentation. RESULTS Germinated soybean sauce (fermented by germinated soybean) had a gamma aminobutyric acid (GABA) concentration of 6.83 μg mL−1, whereas a control (a soy sauce fermented by soybean) had a GABA concentration of less than 2.42 μg mL−1. Germinated soybean sauce also contained significantly higher levels of isoflavones, total polyphenol, and amino acid nitrogen than the control soy sauce. Microbial diversity results showed that Bacillus was the dominant bacteria in germinated soy sauce compared with the control. Aldehydes, alcohols, esters, and phenols were the major flavor components of germinated soybean sauce. CONCLUSION A soy sauce with high levels of GABA, isoflavones, and total polyphenol was developed using germinated soybean. Stenotrophomonas, the typical pathogen found in the control, was reduced dramatically and replaced by Bacillus during fermentation with the germinated soybean. The germinated soybean sauce exhibited a better aroma and taste than the control. Soy sauce fermented by soybeans that germinated for 48 h exhibited greater advantages than soy sauce that germinated for 24 and 72 h. © 2020 Society of Chemical Industry

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“…Chou and Ling () found that the contents of total nitrogen, amino nitrogen, free amino acids, reducing sugars, and the protein utilization rate of the soy sauce prepared using an extrusion pretreatment of raw soybeans were higher than those using traditional raw materials. Park and Park () used halophilic bacteria to ferment defatted soy flour (DSF) without adding dried fermented soybeans or meju (soybean koji) to prepare soy sauce and found that the quality of the soy sauce directly fermented using DSF was better than that prepared using meju .…”

Section: Introductionmentioning

confidence: 99%

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

Jin

Hao

et al. 2020

Food Science & Nutrition

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Remaining walnut meal after oil extraction still contains many nutrients. However, these by‐products have not been effectively used. In this study, walnut meal and Aspergillus oryzae (3.042) were used in combination to prepare a soy sauce‐like material with high amino nitrogen content (ANC). The optimal conditions for the preparation of walnut soy sauce (ratio of brine:koji of 1.7:1 for 6 days at 45°C) were determined using response surface experiments (RSE), which showed maximum ANC of 855 mg/100 ml. The results of amino acid analysis indicated that walnut soy sauce had a similar amino acid composition compared with three commercial soy sauces. It contained all the essential amino acids and had a high content of umami amino acids such as Glu and Asp, which may give it a stronger umami taste. Moreover, the crude walnut soy sauce was extracted sequentially using ethyl acetate, n‐butanol, acetone and water, and the total phenols, total flavonoids, reducing sugars, and the peptides of different solvent extracts were measured. Results showed that the total phenolic and flavonoid contents were highest in the ethyl acetate extracts. However, water residue had the highest levels of reducing sugars and peptides. In vitro, the water residue showed the highest antioxidant capacity and angiotensin‐converting enzyme (ACE) inhibitory activity, due to more reducing sugars and peptides. These results indicated that walnut soy sauce may have significant antioxidant and ACE inhibitory activity. The findings provide a scientific basis for developing a replacement for soy sauce and broaden the beneficial application of walnut meal.

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Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Cited by 5 publications

References 24 publications

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

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