School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom.
Division of Food Sciences, University of Nottingham, Sutton Bonington, Leicestershire LE12 5RD, United Kingdom.
Food Chem. 2018 Aug 15;257:243-251. doi: 10.1016/j.foodchem.2018.03.022. Epub 2018 Mar 8.
This study investigated the application of water-oil-water (W/O/W) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W and external W phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC-MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality.
本研究探讨了水包油包水（W/O/W）双重乳液（DE）在酱油发酵醪阶段用于酵母包埋和顺序接种鲁氏接合酵母（Zygosaccharomyces rouxii）和藤黄八叠球菌（Tetragenococcus halophilus）的应用，同时减少 NaCl 的用量和/或用 KCl 替代。Z. rouxii 和 T. halophilus 分别被包裹在 DE 的内水相和外水相。NaCl 的减少和替代促进了 T. halophilus 的生长，达到 8.88 log CFU/mL，伴随着更快的糖耗竭和增强的乳酸生成。不替代 NaCl 会增加最终 pH 值（5.49），并降低醇、酸、酯、呋喃和酚类物质的含量。然而，DE 的应用使低盐酱油醪具有与高盐相似的微生物学和理化特性。GC-MS 数据的主成分分析表明，低盐酱油醪具有与标准酱油醪相同的香气特征，表明在不降低质量的情况下生产低盐酱油是可行的。
