Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce  

作　　者：Weiyu Wu Tao Chen Mouming Zhao Yunzi Feng 

机构地区：[1]School of Food Science and Engineering,South China University of Technology,Guangzhou,510640,China [2]Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center,Guangzhou,510650,China

出　　处：《Food Bioscience》2023年第1期669-675,共7页食品生物科学（英文）

基　　金：the National Natural Science Foundation of China[Nos.31972065,22278154];the Key R&D Program of Guangdong Province,China[Nos.2020B020226009]for their financial supports.

摘　　要：The flavor of soy sauce is closely related to the succession and interaction of the microbial community during fermentation.In this study,the selected potential flavor-producing microorganisms(7 species of bacteria and 4 species of yeast)were applied in the co-culture rapid fermentation model and their growth,physicochemical changes,volatile flavor compounds(VFCs),and sensory characteristics were investigated.Results showed that yeast promoted the growth of bacteria,while bacteria inhibited the growth of yeast in the co-culture model.Based on the results of VFCs and sensory evaluation,the combined fermentation of Zygosaccharomyces rouxii and Lactobacillus fermentum was the best strategy out of the 40 combinations.The effect of this combination was also validated in a 20 L fermentation application of soy sauce,which indeed enhanced the intensity of sauce-like,fruity,smoky,and caramel-like notes,as well as umami and kokumi tastes.These results provide a theoretical basis for the exploration and industrial application of flavor-producing microorganisms in soy sauce fermentation.

关 键 词：Soy sauce FLAVOR CO-INOCULATION INTERACTION Zygosaccharomyces rouxii Lactobacillus fermentum 

分 类 号：O57[理学—粒子物理与原子核物理]