Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.

J Sci Food Agric. 2019 May 31;:

Authors: Liang R, Huang J, Wu X, Fan J, Xu Y, Wu C, Jin Y, Zhou R

Abstract
BACKGROUND: The quality of soy sauce is highly affected by microorganisms and raw materials. In the present study, the effect of fortified pattern, starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis) or culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD) were investigated. Moreover, the relationship of microbes and volatiles, as well as the interaction relationship of microbes were revealed.
RESULTS: The dominant metabolites were different among soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long-chain fatty acid esters (LFAE) and unsaturated-short-chain fatty acid esters (USFAE), were higher in HD moromi than that of DP. Weissella, Leuconostoc, and Aspergillus were dominant microbes. Leuconostoc, and Aspergillus increased, while Weissella decreased in moromi inoculated with starters compared with control, similar changes of Leuconostoc was observed in moromi added culture medium.
CONCLUSIONS: The microbes were responsible for volatiles formation. The intergeneric interaction of microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on raw material. This article is protected by copyright. All rights reserved.

PMID: 31150112 [PubMed – as supplied by publisher]

Source: Industry