No abstract

Present study was to characterize the physiochemical properties, free amino acids (FAAs), volatiles and microbial communities of various moromi, respectively sampled from different stages of high-salt dilute-state (HSDS) and low-salt solid-state (LSSS) fermentation, using multiphase analyzing methods. Phospholipid fatty acids (PLFA) analysis indicated that Gram-positive bacteria were dominant bacteria and fungi were principal microbes. For DGGE analysis, dominant microbes in moromi were mainly fell into Weissella, Tetragenococcus, Candida, Pichia, and Zygosaccharomyces. During fermentation, the dominant microbes shifted from nonhalophilic and less acid-tolerant species to halophilic and acid-tolerant species. Total of 15 FAAs and 44 volatiles were identified in moromi, mainly Glu, Asp, Tyr, and acids, alcohols, esters, aldehydes, respectively. Odor activity values analysis suggested that the final moromi of LSSS fermentation had more complicated odors than that of HSDS fermentation. Conclusively, technological parameters, microbial communities, raw materials and fermentation process may result in the discrepancy of HSDS and LSSS moromi.

In Table 4, the reference numbers at the first footnote should be "Refs. [29, 32, 33, 41, 42]" and not "Refs. [24-26, 35]". 4. In the second column of page 326, the reference number in fourteenth line should read as "[7]" and not "[7, 25, 26]". 5. In the second column of page 326, the "A1" in line 20 should read as "A2" and "A2" in line 22 should read as "A3". 6. In the first column of page 327, the sentence starting on fourth line should read as "The total amount of volatile compounds increased by 117.66 % in A2, 23.28 % in A3, and 216.88 % in A4". 7. In the first column of page 328, the reference number "[30]" in line 13 should read as "[28]". Further, few references were missed in the references section. The references with the numbers are given below: