The Role of Microorganisms in Soy Sauce Production

O’Toole, Desmond K.

doi:10.1016/s0065-2164(08)70262-4

Cited by 29 publications

(9 citation statements)

References 57 publications

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“…This finding confirms the observation of Ghose and Bandyopadhyay (1980). The absence of Zygosaccharomyces and Saccharomyces , which commonly attributed to the production of ethanol in fermented product (Hamada et al, 1990; Nissen et al, 2000), explains the lower amount of ethanol in Chinese soy sauce brine than that of the popular Japanese Koikuchi shoyu (Luh, 1995; O’toole, 1997). …”

Section: Discussionsupporting

confidence: 87%

“…Soy sauce is an important condiment in Asian food and the quality of soy sauce is dependent on the microbial population during its fermentation process (Yong and Wood, 1974; O’toole, 1997; Hutkins, 2006). Unlike other soy sauce production, the fermentation process of traditional Chinese soy sauce, both its solid and liquid states, do not involve defined inoculum.…”

Section: Introductionmentioning

confidence: 99%

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Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

et al. 2014

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The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

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Section: Discussionsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

et al. 2014

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“…For instance, in group A, SS2 were made in Shanghai (East of China); in group B, SS9, SS10, SS11 and SS12 were made in Shandong (Northeast of China); in group C, SS4 and SS5 were made in Guangdong (South of China). Considering that the formation of flavour compounds in soy sauce (produced by same technology of HSDSF) depends on many aspects 23,27,31 , it was assumed that the variation of flavours from these Chinese soy sauces was caused by the raw materials (either soybean or wheat, or both substrates) collected from local areas and/or different microorganisms employed by local manufacturers and a combination of both factors.…”

Section: Principal Component Analysismentioning

confidence: 99%

“…The characteristic flavour-aroma formation in soy sauce depends on the fermentation style employed, the raw materials and the strains of microorganisms used 23,27,31 . The main steps in flavour development in soy sauce production are heat treatment of raw materials, koji culturing and the mash fermentation 31 .…”

Section: Introductionmentioning

confidence: 99%

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Sun

Jiang²,

Zhao

2010

Journal of the Institute of Brewing

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There have been limited studies on the flavour compounds in Chinese soy sauces. In order to obtain wider information about the chemical composition of the volatile fractions in 12 brands of Chinese soy sauces produced by high-salt-diluted state fermentation (HSDSF) and to compare them, a headspace solid microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was proposed and developed. A 50/30μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fibre was used for extraction of volatiles. The adsorption time and temperature of the SPME fibre were optimized separately for various aroma compounds in the soy sauce (50°C and 40 min for alcohols and esters; 40°C and 50 min for ketones, aldehydes and pyrazines; 60°C and 50 min for acids, phenols and furans). From the study, a total of 80 compounds were identified in the 12 samples, of which 34 volatiles were in common. Alcohols and acids were the main volatiles present in the soy sauces. Dominant volatile alcohols were ethanol, 2/3-methyl butanol and β-phenylethyl alcohol; and important acids were acetic acid, butanoic acid, and 3-methylbutanoic acid. Miscellaneous, esters, furans and phenols also made large contributions to the total volatiles of the soy sauces. According to the scatter point plot obtained from principal component analysis, the 12 soy sauces could be classified into four groups.

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“…The up-regulated TCA cycle in TS2 possibly supports the pH decrease in the ES stage (Fig. 2b) because acids produced via the TCA cycle, such as succinate and citrate, are the major reason of acidification during koji fermentation [33]. Apart from the larger amount of pyruvate generated by glycolysis, the up-regulated aspartate transaminase and serine/threonine ammonia-lyase involved in the catabolism of glutamate, aspartate, cysteine, tyrosine, and serine to pyruvate and TCA metabolites can also feed the TCA cycle in TS2.…”

Section: Resultsmentioning

confidence: 99%

Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation

Zhong

Xing

et al. 2018

Journal of Industrial Microbiology and Biotechnology

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The filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high productivity of hydrolytic enzymes. In this study, we compared the genomes and transcriptomes of an industrial strain RD2 and a strain with decreased fermentation performance TS2, aiming to explain their phenotypic differences at the molecular level. Under the regulation of conidiation and fermentation conditions, the enhanced hydrolytic enzyme production and flavor precursor formation in RD2 described a complete expression profile necessary to maintain desirable fermentation performance. By contrast, central carbon metabolism was up-regulated in TS2 for fast growth, suggesting a conflicting relationship between mycelium growth and fermentation performance. Accumulation of mutations also lowered the fermentation performance of TS2. Our study has deepened the understanding of the metabolism and related regulatory mechanisms in desirable koji fermentation. A list of potential molecular markers identified here could facilitate targeted strain maintenance and improvement for better koji fermentation.Electronic supplementary materialThe online version of this article (10.1007/s10295-018-2059-8) contains supplementary material, which is available to authorized users.

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The Role of Microorganisms in Soy Sauce Production

Cited by 29 publications

References 57 publications

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation

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