Changes in microflora and biochemical composition during the Baceman stage of traditional indonesian Kecap (soy sauce) production

Röling, Wilfred F. M.; Timotius, Kris Herawan; Prasetyo, Aris; Stouthamer, A. H.; Verseveld, Henk W. van

doi:10.1016/0922-338x(94)90210-0

Cited by 38 publications

(35 citation statements)

References 13 publications

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“…(ii) Tulungagung is located in the lowlands of Java, 30 m above sea level, while Payung is located in a mountainous area, 750 m above sea level, resulting in differences in temperature and the number of hours of sunlight. Large differences in microbial abundance and populations between different batches and between different producers have also been observed for Indonesian soy sauce production (26)(27)(28).…”

Section: Discussionmentioning

confidence: 99%

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Röling

Kerler²,

Braster

et al. 2001

Appl Environ Microbiol

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The microbial ecology of traditional postharvesting processing of vanilla beans (curing) was examined using a polyphasic approach consisting of conventional cultivation, substrate utilization-based and molecular identification of isolates, and cultivation-independent community profiling by 16S ribosomal DNA based PCRdenaturing gradient gel electrophoresis. At two different locations, a batch of curing beans was monitored. In both batches a major shift in microbial communities occurred after short-term scalding of the beans in hot water. Fungi and yeast disappeared, although regrowth of fungi occurred in one batch during a period in which process conditions were temporarily not optimal. Conventional plating showed that microbial communities consisting of thermophilic and thermotolerant bacilli (mainly closely related to Bacillus subtilis, B. licheniformis,, and B. smithii) developed under the high temperatures (up to 65°C) that were maintained for over a week after scalding. Only small changes in the communities of culturable bacteria occurred after this period. Molecular analysis revealed that a proportion of the microbial communities could not be cultured on conventional agar medium, especially during the high-temperature period. Large differences between both batches were observed in the numbers of microorganisms, in species composition, and in the enzymatic abilities of isolated bacteria. These large differences indicate that the effects of microbial activities on the development of vanilla flavor could be different for each batch of cured vanilla beans.Natural vanilla is the second most valuable flavoring in the food industry ($4,000/kg of natural vanillin [21]) and is derived from the fruits of the tropical orchid Vanilla planifolia. The mature green vanilla beans have no characteristic aroma. Flavor develops during the postharvest processing of the beans (curing). Curing processes differ from country to country, consist of several steps, and are still rather traditional (25). Indonesia is the second largest producer of natural cured vanilla in the world after Madagascar (25). Indonesian curing (see Fig. 1) starts with scalding the beans in hot water (65 to 70°C) for 2 min. After the scalding steps which stops vegetative development and disrupts the cell structures, the drained beans are put in an isolated box for 24 h. During this step, called autoclaving, the beans slowly cool. Subsequently, beans undergo cycles of so-called sunning and sweating, during which beans are exposed to the sun during the daytime and then put in isolated boxes overnight to retain their warmth. A significant part of the aroma, which is thought to be due to bean-derived enzyme activities, is formed during this stage. After 5 to 10 days, depending on weather conditions, the beans are put on racks and dried for a month in a windy, sheltered place to diminish the risk of fungal spoilage. Finally, the beans are put in plastic bags and left to complete the overall vanilla flavor development. This conditioning lasts at least 2 months.Th...

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Section: Discussionmentioning

confidence: 99%

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Röling

Kerler²,

Braster

et al. 2001

Appl Environ Microbiol

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“…1). As fructose, glucose and galactose are sequentially utilized in soy mash and their concentrations are low (Röling et al 1994a), mixed acid fermentation might be expected to occur in soy mash. During growth in soy mash, the pH drops from 6·5-7·0 to 4·5 and lactate concentration increases up to 120 mmol l −1 (Röling et al 1994a,c).…”

Section: Resultsmentioning

confidence: 99%

“…Glucose and other carbon sources are present at low concentrations in soy mash; they are quickly utilized in a sequential manner while growth is slow (Röling et al 1994a). These conditions appear to be advantageous for mixed acid fermentation and thus, acetate production.…”

Section: Introductionmentioning

confidence: 94%

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Note: Physiological aspects of the growth of the lactic acid bacterium Tetragenococcus halophila during Indonesian soy sauce (kecap) production

Röling¹,

Prasetyo²,

Stouthamer³

et al. 1999

J Appl Microbiol

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“…On the other hand, some Chinese style is made from only soybeans. Others are added caramelized sugar to the products after the brewing process (1). Each soy sauce differs in terms of the components (alcohols, amino acids, organic acids and sugars) it contains (2e5).…”

mentioning

confidence: 99%

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis

Yamamoto

Bamba

Sano

et al. 2012

Journal of Bioscience and Bioengineering

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Changes in microflora and biochemical composition during the Baceman stage of traditional indonesian Kecap (soy sauce) production

Cited by 38 publications

References 13 publications

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Note: Physiological aspects of the growth of the lactic acid bacterium Tetragenococcus halophila during Indonesian soy sauce (kecap) production

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis

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