The role of microorganisms in soy sauce production

O’Toole, Desmond K.

doi:10.1016/bs.aambs.2019.07.002

Cited by 25 publications

(14 citation statements)

References 62 publications

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“…These findings are in fairly good agreement with those previously reported . Unfortunately, lactic acid can be produced by lactic acid bacteria from glucose resulting from starch, reducing the pH of soy sauce moromi from about pH 6.6–7.0 to <5.0 . Therefore, AP secreted by A. oryzae 3.042 will be gradually inactivated under acidic conditions.…”

Section: Resultssupporting

confidence: 92%

Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

et al. 2019

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BACKGROUND The salt tolerance of proteases secreted by Aspergillus oryzae 3.042 closely relates to the utilization of raw materials and the quality of soy sauce. However, little is known about the salt‐tolerant proteases and their salt‐tolerant mechanisms. RESULTS In this study, we isolated and identified a salt‐tolerant alkaline protease (AP, approximately 29 kDa) produced by A. oryzae 3.042. It was considered as a metal‐ion‐independent serine protease. The optimum and stable pH values were both pH 9.0 and the optimum temperature was 40 °C. Over 20% relative activity of AP remained in the presence of 3.0 mol L−1 NaCl after 7 days, but its Km and Vmax were only mildly influenced by the presence of 3.0 mol L−1 NaCl, indicating its outstanding salt tolerance. Furthermore, AP was more stable than non‐salt‐tolerant protease at high salinity. The salt‐tolerant mechanisms of AP could be due to more salt bridges, higher proportion of ordered secondary structures and stronger hydrophobic amino acid residues in the interior. CONCLUSIONS The above results are vital for maintaining, activating and/or modulating the activity of AP in high‐salt environments. They would also provide theoretical guidance for the modification of AP and the engineering of A. oryzae 3.042 so as to secrete more AP. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

et al. 2019

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“…precursors addition, enzyme identification, are difficult and time‐consuming to elucidate the forming pathways of these compounds . 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 .…”

Section: Introductionmentioning

confidence: 99%

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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“…Fermented foods, including soy sauce and fish sauce, are popular Chinese sauces in Southeast and Eastern Asia [1][2][3]. Soy sauce is made by fermenting soybeans, while fish sauce is made by fermenting fish.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Ciou

Hsieh

Lee

et al. 2020

Foods

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Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji. The experiment was divided into two stages. In the pre-fermentation stage, a suitable fermentation time with no salt added was determined. In the later fermentation stage, two preformatted samples of 4 and 7 days were added to salt water at 20 °Bé. In the pre-fermentation stage, the results show that the protease activity increased as time passed, but the pH value decreased. The highest browning degree was achieved after 120 days. In the later fermentation period, the total nitrogen contents for both experimental groups of 4 days and 7 days reached up to twice that of soy sauce. The total nitrogen content increased with time. In addition, the level of ammonia nitrogen increased from 0.08 to 0.15 g/dL in the first month. In conclusion, a new flavor of fermented sauce was produced in a shorter time and more effectively by combining tuna cooking juice and black bean.

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The role of microorganisms in soy sauce production

Cited by 25 publications

References 62 publications

Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

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

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

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