Lee Sun, Kim Dong-Shin, Son Yejin, Le Huong-Giang, Jo Seung Wha, Lee Jungmi, Song Yeji, Kim Hyun-Jin
Department of Food Science & Technology, Gyeongsang National University, Jinju 52828, Korea.
Institute of Animal Medicine, Gyeongsang National University, Jinju 52828, Korea.
Foods. 2021 Dec 28;11(1):63. doi: 10.3390/foods11010063.
Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of , , and in SSME increased, whereas the population of and decreased, leading to changes in the enzymatic activity and metabolite profiles. In particular, the contents of amino acids, peptides, volatile compounds, acidic compounds, sugars, and secondary metabolites were significantly affected by the salt treatment time, resulting in changes in the sensory quality and appearance of SSME. The correlation data showed that metabolites, bacterial population, and sensory parameters had strong positive or negative correlations with each other. Moreover, based on metabolomics analysis, the salt treatment-time-related SSME metabolomic pathway was proposed. Although further studies are needed to elucidate the salt treatment mechanism in fermented foods, our data can be useful to better understand the effect of salt treatment time on the quality of fermented foods.
盐是发酵食品最重要的因素之一，但盐处理时间对发酵食品品质的影响鲜有研究。本研究考察了发酵开始后不同盐处理时间（0、48和96小时）对酱油醪提取物（SSME）品质的影响。随着盐处理时间的延迟，SSME中嗜盐四联球菌属、嗜盐放线菌属和嗜盐芽孢杆菌属的数量增加，而嗜盐片球菌属和嗜盐魏斯氏菌属的数量减少，导致酶活性和代谢物谱发生变化。特别是，氨基酸、肽、挥发性化合物、酸性化合物、糖类和次生代谢物的含量受盐处理时间的显著影响，导致SSME的感官品质和外观发生变化。相关数据表明，代谢物、细菌数量和感官参数之间存在强正相关或负相关。此外，基于代谢组学分析，提出了与盐处理时间相关的SSME代谢途径。尽管需要进一步研究来阐明发酵食品中的盐处理机制，但我们的数据有助于更好地理解盐处理时间对发酵食品品质的影响。
