College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China.
Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China.
J Sci Food Agric. 2019 Oct;99(13):5687-5695. doi: 10.1002/jsfa.9830. Epub 2019 Aug 22.
The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding 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). Relationships between microbes and volatiles, and their interactions, were shown.
The dominant metabolites differed in the 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 DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium.
The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry.
酱油的质量受微生物和原料（脱脂大豆或整粒大豆）的强烈影响。本研究调查了两种强化模式的影响，包括接种发酵剂（盐藻四联球菌与酿酒酵母和毕赤酵母）和添加培养基（糖化米浆溶液）对脱脂大豆（DP）和整粒大豆（HD）生产的酱油代谢物谱和微生物群落的影响。显示了微生物与挥发物之间的关系及其相互作用。
除异黄酮外，酱油样品中的优势代谢物不同。 DP 醪中的醇和酚含量较高。 HD 醪中的长链脂肪酸酯（LFAE）和不饱和短链脂肪酸酯（USFAE）这两类优势酯类高于 DP。优势微生物为魏斯氏菌属、肠膜明串珠菌属和曲霉属。与对照相比，用发酵剂接种的醪中肠膜明串珠菌属和曲霉属增加，魏斯氏菌属减少。添加培养基后，肠膜明串珠菌属也出现了类似的变化。
微生物是形成挥发物的原因。属间相互作用与强化模式有关。发酵剂或培养基对酱油微生物群落和代谢物的影响取决于原料。© 2019 化学工业协会。
