Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter

Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature

“…The acetic acid formation might be related to the enzymatic oxidation of acetaldehyde from pyruvate decarboxylation in yeast or LAB cells [6,9]. The low volatile acid production in this study might be due to the restriction of enzymatic activities under a lower fermentation temperature [23,30]. Benzaldehyde is considered one of the crucial aromatic volatile aldehydes that give soy sauce a characteristic burnt and caramel aroma [5,36].…”

“…The acetic acid formation might be related to the enzymatic oxidation of acetaldehyde from pyruvate decarboxylation in yeast or LAB cells [ 6 , 9 ]. The low volatile acid production in this study might be due to the restriction of enzymatic activities under a lower fermentation temperature [ 23 , 30 ].…”

“…Temperature downshift could affect the growth patterns and metabolic performance of microorganisms in moromi fermentation. In general, longer fermentation time is required when the fermentation is conducted in lower temperatures, which also causes decreases in production efficiency and increases production costs [ 22 , 23 , 24 ]. However, a lower fermentation temperature might be beneficial for the flavour formation of the moromi [ 22 , 23 , 25 , 26 ].…”

“…In general, longer fermentation time is required when the fermentation is conducted in lower temperatures, which also causes decreases in production efficiency and increases production costs [ 22 , 23 , 24 ]. However, a lower fermentation temperature might be beneficial for the flavour formation of the moromi [ 22 , 23 , 25 , 26 ]. Wei et al [ 26 ] reported that a lower starting temperature of 15 °C, then set at 30 °C for the remaining period of moromi fermentation, increased the sensory qualities, including the aroma profiles and the sensory scores of the fermented soy sauce.…”

Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides

“…However, the well-developed peptide transporters on the cytomembrane [9] impels Bacillus to transport peptides of fermented products into the microorganisms' cell as available organic nitrogen source to synthesize bacterioprotein or deamination as carbon source to meet their own growth and proliferation, which results in the substantial consumption of peptides and thus affects peptide yield in the fermentation products [10] . Especially during the fermentation process of some seasonings (such as vinegar and soy sauce), the deamination of peptides seriously affects flavor quality of the products [11] , [12] . If there is a strain which has higher protease-production and higher ability of converting inorganic nitrogen in culture medium into organic nitrogen, accompanied with the reduction of the deamination effect, the peptide yields and product quality would be effectively improved during fermentation.…”