Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Devanthi, Putu Virgina Partha; Linforth, Robert; Kadri, Hani El; Gkatzionis, Konstantinos

doi:10.1016/j.foodchem.2018.03.022

Cited by 33 publications

(26 citation statements)

References 39 publications

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“…The pH of CRTH was significantly different (P \ 0.05) from that of LTSF or LTSH. Previous studies (Devanthi et al 2018;Singracha et al 2017) reported that the pH values decreased from * 5.3 to * 4.8 in reduced-salt moromi fermentation of soy sauce. A traditional Korean soy sauce was found to have a pH around 4.80 (Song et al 2015).…”

Section: Quality Indices Of Soy Saucementioning

confidence: 89%

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

et al. 2019

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This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4°C and 0% brine (i.e., water) (LTSF); (2) 4°C and 16% w/w brine (LTSH); (3) 25°C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4°C, a temperature much lower than the normal temperature range like 25°C for natural microbial growth and performance). Compared to CRTH, LTSF had a twofold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF [ LTSH [ CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4°C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents.

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Section: Quality Indices Of Soy Saucementioning

confidence: 89%

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

et al. 2019

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“…Thus, low salt soy sauce is urgently needed for a healthy diet. High salt soy sauce usually has the better aroma and taste than low salt . Therefore, there is a need to control the fermentative process of soy sauce at low salt condition with better quality.…”

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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“…11 sample were all fermentation groups with added LAB, confirming the simultaneous addition of LAB and yeast was more favorable for the formation of AN and TN than the addition of yeast alone. The moromi is acidified due to the presence of T. halophilus , that is conducive to the growth of yeast (Devanthi et al., 2018; Gao et al., 2019). So the higher TN and AN content can be interpreted as the higher activity of endogenous proteases and microbial activity at low pH.…”

Section: Resultsmentioning

confidence: 99%

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

Liu

Gao

Bai

et al. 2020

Food sci. technol. int.

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Food additives are artificial or natural substances that are added to food to improve the color, aroma, taste, and other qualities, and to meet processing requirements. For the concern of food health and safety, brewed soy sauce without additives has attracted consumers’ attention. Here, only four necessary raw materials including soybean, wheat, salt, and water were added. High-salt soy sauce fermentation was conducted for six months by sequential inoculation of lactic acid bacteria and yeast under different brine content (18%, 20%, and 22%). By analyzing the physicochemical indicators during moromi, three soy sauces (No. 1: 18% salt, inoculated with Tetragenococcus halophilus and Zygosaccharomyces rouxii, No. 5: 20% salt, inoculated with T. halophilus and Z. rouxii, No. 11: 22% salt, inoculated with T. halophilus and Candida versatilis) were selected and sterilized to produce finished products for further comparative investigation. Results showed that the flavor components of these three soy sauces were richer in variety than the commercial soy sauces and No. 11 soy sauce was detected to have the largest total amount of organic acids. Plate count agar analysis revealed that the free amino acid differences of soy sauces were distinct, among which the No. 11 soy sauce had the highest glutamate content of 19.64 g L−1. Besides, it was found that the shelf life of these three soy sauces could reach two years at 4 ℃. This study suggests that the high-salt soy sauce made by rational application of lactic acid bacteria, yeast, and effective sterilization can have high quality and long shelf life without adding any additives.

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Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Cited by 33 publications

References 39 publications

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

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

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

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