Recent progress and advances in soy sauce production technologies: A review

Sassi, Soumaya; Wan‐Mohtar, Wan Abd Al Qadr Imad; Jamaludin, Nazzatush Shimar; Ilham, Zul

doi:10.1111/jfpp.15799

Cited by 40 publications

(27 citation statements)

References 96 publications

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“…This observation was similar to those from Ganjang (soy sauce) samples, where Aspergillus abundances were very low ( Chun et al, 2021 ), suggesting that Aspergillus is not an important taxon during the middle to late stages of soy sauce fermentation. These decreases are mainly due to the high salinity content of moromi , which is unfavorable for Aspergillus growth because Aspergillus species are not halotolerant ( Sassi et al, 2021 ). Other fungal yeasts such as Zygosaccharomyces , Candida , Pichia , Kluyveromyces , Saccharomyces , and Wickerhamiella were detected at very low abundances throughout both types of fermentation.…”

Section: Resultsmentioning

confidence: 99%

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Tan

Wang

et al. 2022

Front. Microbiol.

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Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different fermentation types have been little studied. Here, we investigated variation in microbial communities, metabolite profiles, and metabolic pathways during Japanese-type (JP) and Cantonese-type (CP) fermentation. Free amino acids and volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters (39.84%; p < 0.05), alcohols (44.70%; p < 0.05) in the 120 d fermentation samples. Volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters, alcohols, and free amino acids (p < 0.05). Metagenomic analysis indicated that both JP and CP communities were dominated by Tetragenococcus, Staphylococcus, Weissella (bacteria), and Aspergillus (fungi), but the two communities varied differently over time. Tetragenococcus drastically increased in abundance throughout the fermentation (from 0.02 to 59.2%) in JP fermentation, whereas Tetragenococcus (36.7%) and Staphylococcus (29.7%) dominated at 120 d of fermentation in CP fermentation. Metagenomic functional profiles revealed that the abundances of most genes involved with carbohydrate, amino acid, and lipid metabolism exhibited significant differences between fermentation types (p < 0.05) during the middle to late fermentation stages. Furthermore, predicted metabolic pathways for volatile substance biosynthesis differed between JP and CP fermentation, likely explaining the differences in flavor metabolite profiles. In addition, most of the genes associated with flavor generation were affiliated with Tetragenococcus, Weissella, Staphylococcus, Bacillus, and Aspergillus, suggesting that these microbes play important roles in flavor production during soy sauce fermentation. This study significantly improves our understanding of microbial functions and their metabolic roles in flavor formation during different soy sauce fermentation processes.

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Section: Resultsmentioning

confidence: 99%

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Tan

Wang

et al. 2022

Front. Microbiol.

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“…Fermented foods are popular in Asia, especially from plantsources such as kimchi (cabbage) (Lee et al, 2021), soy sauce or kicap (soybean) (Sassi et al, 2021), douchi (soybean) (Wang et al, 2008), cheonggukjang (soybean) (Kim et al, 2021), and tempe (soybean) (Ahnan-Winarno et al, 2021). Due to high protein content, viability, ease of processing, and flavor output, soybeans are the most used plant source to produce fermented foods (Qin et al, 2022).…”

Section: Prominent Plant-based Fermented Foods In Asia and Covid-19 F...mentioning

confidence: 99%

“…Fermented foods are now more frequently chosen to strengthen the immune system as a result of the growing health awareness (Sassi et al, 2021). The beneficial microorganisms found in fermented foods have a good impact on health because of the changes brought by the metabolites.…”

Section: Challenges Current Prospect and Future Workmentioning

confidence: 99%

Fermented foods as alternative functional foods during post-pandemic in Asia

Wan‐Mohtar

Ilham

Jamaludin

et al. 2022

Front. Food. Sci. Technol.

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According to research on the COVID-19 pandemic, consumption of a variety of foods, drinks, nutritional supplements, and other substances that could assist the immune system’s defense against the disease is advised. Among these, fermented foods, an age-old method of food preservation, especially in Asia offer better advantages. Fermented foods provide diversity in food products, having unique flavors and aromas as well as acting as functional foods. In other words, fermentation may lessen the effects of COVID-19 by boosting the antioxidant activity of foods and increase immunity by improving digestion, especially in Asia. The purpose of this review was to evaluate the therapeutic responses of fermented foods and the relationship of respective bioactivities toward disease prevention during the COVID-19 pandemic. It has been suggested that traditional fermented foods in Asian countries could increase immunity and act as a first line of defense against the potential COVID-19 infection.

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“…Among fermented foods, soy sauce, with its strong umami taste, is one of the most important liquid condiments, and it has been traditionally made from fermented soybean paste, grains, and brine using mold, such as Aspergillus oryzae ( A. oryzae ) and Aspergillus sojae [ 9 ], although some commercial soy sauces are made by fermentation or by chemical hydrolysis [ 10 ]. The process of making soy sauce varies from one country to another, but in general, it undergoes the following three stages: koji, moromi fermentation, and aging [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…In these processes, koji and moromi fermentation are important steps because the physicochemical and flavor properties of moromi fermented by mold are closely correlated with the quality of soy sauce [ 11 ]. Moromi fermentation is generally affected by many factors, including fermentation conditions, raw materials, and fermentation period, but mold is the most significant one [ 10 , 11 ]. Furthermore, among various molds, A. oryzae plays an important role in the production of koji and moromi fermentation [ 11 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Kim

Yim

et al. 2022

Molecules

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Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.

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Recent progress and advances in soy sauce production technologies: A review

Cited by 40 publications

References 96 publications

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Fermented foods as alternative functional foods during post-pandemic in Asia

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

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