Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce

Hoang, Nguyen Xuan; Ferng, Sophia; Ting, Chou‐Chik; Lu, Ying‐Chen; Yeh, Yu-Fong; Lai, Yi‐Ting; Chiou, Robin Y.‐Y.; Hwang, Jean‐Yu; Hsu, Chih-Wei

doi:10.1016/j.lwt.2018.02.043

Cited by 15 publications

(13 citation statements)

References 38 publications

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“…As the salt treatment time was delayed, the population of bacteria with less salt sensitivity increased, which could enrich the taste and flavor of fermented foods by increasing various metabolites related to sensory quality. Therefore, these results indicate that salt treatment time is an important factor contributing to the sensory quality of fermented foods, including other fermentation factors, such as salt concentration and fermentation period [ 7 , 10 , 11 ].…”

Section: Resultsmentioning

confidence: 99%

“…Soy sauce moromi was prepared according to the method described by Hoang et al with modification [ 10 ]. Roasted soybean powder was mixed with water and soy koji prepared with Aspergillus oryzae SRCM102487 (0.3%, w / w ).…”

Section: Methodsmentioning

confidence: 99%

“…Salt is one of the most important factors because it prevents harmful bacterial growth, contributes to sensory taste, and slows down the fermentation process to allow the flavor to develop further [ 8 , 9 ]. However, in recent years, many salt-fermented foods, such as soy sauce, doenjang, and miso, have been commercially produced by starter-added fermentation under controlled fermentation environmental conditions, including salt concentration and type, to quickly mass-produce fermented foods of the same quality [ 10 ]. Most studies on the effect of salt on the quality of fermented foods have been related to salt concentration [ 9 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Among salt-fermented foods, soy sauce is traditionally produced using moromi prepared with koji at 15–30 °C and 18–22% salt content, but commercial soy sauce is manufactured at higher temperature and lower salt content than the traditional method to shorten production time [ 10 ]. Many soy sauce moromi fermentation studies have been conducted to find the optimal fermentation conditions for commercial soy sauce production [ 10 , 15 ], but the effect of salt treatment time on the quality of soy sauce moromi has been rarely studied.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Lee

Kim

Son

et al. 2021

Foods

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Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of Aspergillus oryzae, Lactobacillaceae, and Enterococcaecea in SSME increased, whereas the population of Staphylococcaceae and Bacillaceae decreased, leading to changes in the enzymatic activity and metabolite profiles. In particular, the contents of amino acids, peptides, volatile compounds, acidic compounds, sugars, and secondary metabolites were significantly affected by the salt treatment time, resulting in changes in the sensory quality and appearance of SSME. The correlation data showed that metabolites, bacterial population, and sensory parameters had strong positive or negative correlations with each other. Moreover, based on metabolomics analysis, the salt treatment-time-related SSME metabolomic pathway was proposed. Although further studies are needed to elucidate the salt treatment mechanism in fermented foods, our data can be useful to better understand the effect of salt treatment time on the quality of fermented foods.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Lee

Kim

Son

et al. 2021

Foods

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“…A temperature-controlled environment has demonstrated its superiority in preventing hazardous microbial contamination [10]. This is because the enzymatic conversion of proteins may act rigorously in the first few days under an adequate fermentation temperature [11].…”

Section: Introductionmentioning

confidence: 99%

Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce

Ferng

et al. 2020

Proc. eng. technol. innov.

Self Cite

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Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life. In tradition, a low-salt soya sauce (with salt concentration below 14.4%) is made from a high-salt one (18% salt concentration) through diluting or reducing the sodium content. The post processing deteriorates the quality of the soya sauce produce as some specific, beneficial chemical components are inevitably removed. In production of a native-born low-salt soya sauce, a key problem encountered is possible microbial contamination that easily develops in a low salt environment. In this study, we evaluated the effect of ultra-violet (UVC 254nm) irradiation on soya mash of 12% salt concentration fermented at 35°C. The ultra-violet treatment could effectively prevent the soya mash from microbial contamination.

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Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

Zhang

Sun

et al. 2023

J Sci Food Agric

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BACKGROUND In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low‐salt solid‐state fermentation stages. RESULTS Results of response surface method showed that the optimal fermentation conditions were 460.6 g kg−1 water content, 48.6 h culture time, 31.5 °C culture temperature and ratio 2.1:1 (w/w) of peony seed meal:wheat bran, with the highest neutral protease activity (2193.78 U g−1) of PSSS koji. PSSS had the highest amino acid nitrogen (7.69 g L−1), salt‐free soluble solids (185.26 g L−1), total free amino acids (49.03 g L−1), essential free amino acids (19.58 g L−1) and umami free amino acids (16.64 g L−1) at 20 days of fermentation. The highest total phenolics were 5.414 g gallic acid equivalent L−1 and total flavonoids 0.617 g rutin equivalent L−1, as well as the highest DPPH radical scavenging activity (86.19%) and reducing power (0.8802, A700) of PSSS fermented at 30 days. Sensory evaluation showed that fermentation of 20 days and 25 days could produce a better taste and aroma of PSSS than 15 days and 30 days. CONCLUSION PSSS had the highest quality components in the middle of fermentation (20 days) and the highest antioxidant activity in the late fermentation period (30 days). These results demonstrated that peony seed meal could be used to produce high‐quality soy sauce with high antioxidant activity. © 2023 Society of Chemical Industry.

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Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce

Cited by 15 publications

References 38 publications

Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce

Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

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