State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China.
Crit Rev Food Sci Nutr. 2024;64(29):10873-10884. doi: 10.1080/10408398.2023.2230285. Epub 2023 Jul 3.
Soy sauce is a popular fermented seasoning due to its distinct flavor and rich umami taste. Its traditional production involves two stages: solid-state fermentation and moromi (brine fermentation). During moromi, the dominant microbial population in the soy sauce mash changes, which is called microbial succession and is essential for the formation of soy sauce flavor compounds. Research has identified the sequence of succession, starting with , then , and lastly, . Factors such as the environment, microbial diversity, and interspecies relationships drive this process. Salt and ethanol tolerance influence microbial survival, while nutrients in the soy sauce mash support the cells in resisting external stress. Different microbial strains have varying abilities to survive and respond to external factors during fermentation, which impacts soy sauce quality. In this review, we would examine the factors behind the succession of common microbial populations in the soy sauce mash and explore how microbial succession affects soy sauce quality. The insights gained can help better manage the dynamic changes in microbes during fermentation, leading to improved production efficiency.
酱油因其独特的风味和浓郁的鲜味而成为一种受欢迎的发酵调味品。其传统生产包括两个阶段:固态发酵和醪发酵。在醪发酵过程中,酱油醪中的优势微生物种群发生变化,这被称为微生物演替,对酱油风味化合物的形成至关重要。研究已经确定了演替的顺序,从开始,然后是,最后是。环境、微生物多样性和种间关系等因素推动了这一过程。盐和乙醇的耐受性影响微生物的存活,而酱油醪中的营养物质支持细胞抵抗外部压力。不同的微生物菌株在发酵过程中对外部因素的生存和反应能力不同,这会影响酱油的质量。在这篇综述中,我们将探讨酱油醪中常见微生物种群演替的背后因素,并探讨微生物演替如何影响酱油的质量。获得的见解可以帮助更好地管理发酵过程中微生物的动态变化,从而提高生产效率。