Zhou Rebecca Yinglan, Huang Xin, Liu Zhihao, Chua Jian-Yong, Liu Shao-Quan
Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215213, China.
Curr Res Food Sci. 2022 Oct 7;5:1826-1836. doi: 10.1016/j.crfs.2022.10.004. eCollection 2022.
There were two main objectives of this study: (1) to understand the effect of salt concentration on the growth of four lactic acid bacteria (LAB) in soy whey and determine the non-volatile and volatile profiles generated after fermentation; (2) to evaluate the potential of using salted soy whey to develop a sauce-like condiment through LAB fermentation. The four LAB included non-halophilic ML Prime, PCC, Enoferm Beta and halophilic DSM20337. At 2% salt, all LAB grew remarkably from day 0 to day 1, except for , while at 6% salt, the growth of , and was suppressed. Conversely, the higher salt concentration enhanced the growth of . in soy whey as the cell count only increased from 6.36 to 6.60 log CFU/mL at 2% salt but it elevated from 6.61 to 7.55 log CFU/mL at 6% salt. Similarly, the higher salt content negatively affected the sugar and amino acids metabolism and organic acids production by non-halophilic LAB. and generated significantly ( < 0.05) more lactic acid (3.83 g/L and 4.17 g/L, respectively) than and (2.02 g/L and 0 g/L, respectively) at 2% salt. In contrast, a higher amount of acetic acid was generated by (0.72 g/L at 2% salt) and (0.51 g/L at 6% salt). LAB could remove the green and beany off-flavours in soy whey by metabolizing C6 and C7 aldehydes. However, to develop a novel soy sauce-like condiment, yeast fermentation and Maillard reaction may be required to generate more characteristic soy sauce-associated aroma compounds.
（1）了解盐浓度对大豆乳清中四种乳酸菌（LAB）生长的影响，并确定发酵后产生的非挥发性和挥发性成分；（2）评估通过乳酸菌发酵利用盐渍大豆乳清开发类似酱汁调味品的潜力。这四种乳酸菌包括非嗜盐菌ML Prime、PCC、Enoferm Beta和嗜盐菌DSM20337。在2%盐浓度下，除了[此处原文缺失具体菌株]外，所有乳酸菌从第0天到第1天均显著生长；而在6%盐浓度下，[此处原文缺失具体菌株]、[此处原文缺失具体菌株]和[此处原文缺失具体菌株]的生长受到抑制。相反，较高的盐浓度促进了[此处原文缺失具体菌株]的生长。[此处原文缺失具体菌株]在大豆乳清中的生长情况是，在2%盐浓度下细胞计数仅从6.36 log CFU/mL增加到6.60 log CFU/mL，但在6%盐浓度下从6.61 log CFU/mL升高到7.55 log CFU/mL。同样，较高的盐含量对非嗜盐乳酸菌的糖和氨基酸代谢以及有机酸产生有负面影响。在2%盐浓度下，[此处原文缺失具体菌株]和[此处原文缺失具体菌株]产生的乳酸显著更多（分别为3.83 g/L和4.17 g/L），而[此处原文缺失具体菌株]和[此处原文缺失具体菌株]分别为2.02 g/L和0 g/L。相比之下，[此处原文缺失具体菌株]（2%盐浓度下为0.72 g/L）和[此处原文缺失具体菌株]（6%盐浓度下为0.51 g/L）产生的乙酸量更高。乳酸菌可以通过代谢C6和C7醛类去除大豆乳清中的青草味和豆腥味。然而，要开发一种新型的类似酱油的调味品，可能需要酵母发酵和美拉德反应来产生更多具有酱油特征的香气化合物。
