Effect of temperature on moromi fermentation of soy sauce with intermittent aeration

Ta, Yeong Wu; Mun, Seng Kan; Lee, Fong Siow; Lithnes, Kalaivani Palni; y,

doi:10.5897/ajb09.1548

Cited by 17 publications

(1 citation statement)

References 16 publications

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“…This may be due to enzymatic denaturation caused by high brine content, and the spatial structure of the enzyme was changed, with low activity of proteases and peptidases. Besides, the decrease metabolism of microorganisms especially molds and yeasts, the enzyme activity was reduced and prolonged the fermentation time, thereby reduced protein decomposition and consequently exhibited low ANC (Wu, Kan, Siow, & Palniandy, ). Figure b shows that the ANC of WSS increased gradually as the temperature increased, and the highest value was obtained when the fermentation temperature was 44°C.…”

Section: Resultsmentioning

confidence: 99%

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

Jin

Hao

et al. 2020

Food Science & Nutrition

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Remaining walnut meal after oil extraction still contains many nutrients. However, these by‐products have not been effectively used. In this study, walnut meal and Aspergillus oryzae (3.042) were used in combination to prepare a soy sauce‐like material with high amino nitrogen content (ANC). The optimal conditions for the preparation of walnut soy sauce (ratio of brine:koji of 1.7:1 for 6 days at 45°C) were determined using response surface experiments (RSE), which showed maximum ANC of 855 mg/100 ml. The results of amino acid analysis indicated that walnut soy sauce had a similar amino acid composition compared with three commercial soy sauces. It contained all the essential amino acids and had a high content of umami amino acids such as Glu and Asp, which may give it a stronger umami taste. Moreover, the crude walnut soy sauce was extracted sequentially using ethyl acetate, n‐butanol, acetone and water, and the total phenols, total flavonoids, reducing sugars, and the peptides of different solvent extracts were measured. Results showed that the total phenolic and flavonoid contents were highest in the ethyl acetate extracts. However, water residue had the highest levels of reducing sugars and peptides. In vitro, the water residue showed the highest antioxidant capacity and angiotensin‐converting enzyme (ACE) inhibitory activity, due to more reducing sugars and peptides. These results indicated that walnut soy sauce may have significant antioxidant and ACE inhibitory activity. The findings provide a scientific basis for developing a replacement for soy sauce and broaden the beneficial application of walnut meal.

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Section: Resultsmentioning

confidence: 99%

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

Jin

Hao

et al. 2020

Food Science & Nutrition

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Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis

Tian

Chen

Tong³

et al. 2022

J Sci Food Agric

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BACKGROUND Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important prerequisite for improving the flavor of defatted soybean soy sauce. To this goal, the aroma characteristics of two soy sauces and their volatile profiles were compared by sensory evaluation and gas chromatography‐mass spectrometry, and eight enzyme activities and volatile profiles of matured koji were determined. RESULTS Sensory results showed that the acids, fruity and cooked potato‐like attributes were higher in whole soybean fermented soy sauce, whereas defatted soybean soy sauce exhibited higher smoky and malty attributes, closely related to the contents of aroma‐active compounds in soy sauce, such as isobutyl acetate, 2/3‐methylbutanal, acetic acid and 2/3‐methylbutanoic acid. The content of most volatiles in the matured kojis showed a consistent trend with that of soy sauce: alcohols, acids, furan(one)s and ketones. Interestingly, acid protease and cellulase activities were 3.3 and 1.6 times higher in the whole soybean koji than in defatted soybean koji, respectively, whereas neutral protease, aminopeptidase, glucoamylase and β‐glucosidase were approximately 2.0 times higher in defatted soybean koji. CONCLUSION In summary, the flavor differences between soybean and defatted soybean fermented soy sauce were not only caused by the differences in the content of flavor precursors in the materials, but also closely related to the differences in the enzymatic profiles accumulated during the koji‐making process. © 2022 Society of Chemical Industry.

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Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

Wan‐Mohtar

Kadir

Lim

et al. 2019

Food Sci Biotechnol

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In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30°C (194 mg/ L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-tonitrogen ratio (C8:N3) produced the highest cell (24.01 g/ L) and GABA at a minimal time of 216 h. The key parameters of 30°C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABArich soy sauce. Keywords Aspergillus oryzae Á Gamma-aminobutyric acid (GABA) Á Soy sauce koji Á Glutamic acid Á GABA-enriched foods List of symbols P max Maximum GABA concentration (mg/L) t Fermentation time (h-1) X Maximum cell concentration (g/L) X m Maximum cell concentration (g/L) Y p/s Yield factor for product on cell (mg/g) l m Maximum specific growth rate (h-1

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Effect of temperature on moromi fermentation of soy sauce with intermittent aeration

Cited by 17 publications

References 16 publications

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis

Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

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