Li Xinzhi, Xu Xinyu, Wu Changzheng, Tong Xing, Ou Shiyi
Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China.
Foods. 2023 Sep 21;12(18):3509. doi: 10.3390/foods12183509.
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating and on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of and produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of and could be a choice for the future production of moromi with good flavour and quality under a lower temperature.
酱醪发酵中的微生物接种对酱油的理化性质和风味特性有很大影响。本研究通过测定低温（22℃）发酵30天的前期酱醪的理化变化和香气变化，研究了接种[具体菌种1]和[具体菌种2]对其风味形成的影响。结果表明，单独接种酵母或乳酸菌可提高氨基氮、乳酸和乙酸以及游离氨基酸和关键风味成分的产量。特别是，[具体菌种1]和[具体菌种2]的顺序接种产生了更多的游离氨基酸和芳香化合物，这两种菌株之间可能存在协同作用。在顺序接种的酱醪中检测到更多具有特征性的酱油风味化合物，如苯甲醛、4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮、愈创木酚和麦芽酚，并且该样品在鲜味、烤香和焦糖强度方面得分更高。这些结果证实，在较低温度下，[具体菌种1]和[具体菌种2]的顺序接种可能是未来生产风味和品质良好的酱醪的一种选择。
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