Science Center for Future Foods, Jiangnan University, Jiangsu, Wuxi 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Jiangsu, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Jiangsu, Wuxi 214122, China.
Science Center for Future Foods, Jiangnan University, Jiangsu, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Jiangsu, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Jiangsu, Wuxi 214122, China.
Food Chem. 2023 Apr 16;406:135064. doi: 10.1016/j.foodchem.2022.135064. Epub 2022 Nov 28.
Health concerns related to excessive salt consumption have increased the demand for foods with reduced salt content. However, it is a challenge to perform low salt fermentation of high salt liquid-state (HSL) soy sauce due to the interplay between salt and microorganisms. In this study, ≤12 % (w/v) NaCl led to failed fermentation of HSL soy sauce. At 9 % (w/v) NaCl, amino acid nitrogen decreased to 0.31 g/100 mL, total acid increased to 10.1 g/L, and biogenic amines increased to 904.49 mg/L. With reduced salt, the total number of bacteria (1-2 orders of magnitude) and spoilage bacteria (Bacillus, Kurthia, Staphylococcus saprophyticus, and Lactobacillus pobuzihii) increased, and the total number of functional microorganisms (Weissella, Zygosaccharomyces, and Candida) decreased. Unacceptable volatiles contents were higher in reduced-salt soy sauce than in normal salt soy sauce. Most of the unacceptable volatiles were positively correlated with spoilage bacteria.
由于盐和微生物之间的相互作用，高盐液态（HSL）酱油低盐发酵一直是一个挑战。过量摄入盐会对健康造成影响，因此人们对低钠食品的需求不断增加，这也包括低盐含量的酱油。在这项研究中，当盐浓度 ≤12%（w/v）时，HSL 酱油的发酵会失败。当盐浓度为 9%（w/v）时，氨基酸态氮下降到 0.31g/100mL，总酸增加到 10.1g/L，生物胺增加到 904.49mg/L。低盐会导致细菌总数（1-2 个数量级）和腐败菌（芽孢杆菌、短小芽孢杆菌、腐生葡萄球菌和植物乳杆菌）增加，而功能性微生物（魏斯氏菌、酿酒酵母和假丝酵母）总数减少。低盐酱油中的挥发性物质含量比正常盐酱油高，且大部分不可接受的挥发性物质与腐败菌呈正相关。
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