Erratum to: Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Abstract

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:

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China

“…The concentration of reducing sugar increased initially and decreased afterward. The result was in accordance with the result of Cui et al (2015). Starch in soybean raw materials was hydrolyzed to produce reducing sugar in the first 10 days.…”

“…The unique flavor of soybean paste is attributed to microbes involved in fermentation and heir metabolites (Cui et al, 2015; Jung et al, 2016). In the process of soybean paste fermentation, the ingredients of raw materials are decomposed and recombined under the action of various microbial enzymes to produce various active substances, such as functional peptides generated by protein degradation, furanones, and melanoids generated by the Maillard reaction between amino groups in protein decomposition products and carbonyl groups in reducing sugars.…”

“…Zhao et al (2020) used Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as the starter cultures to ferment soybean paste, which not only reduced the generation of biogenic amines but also produced more ideal flavor compounds. Cui et al (2015) reported that the co-culture of halophilic LAB (Tetragenococcus halophilus) and yeasts (Zygosaccharomyces rouxii and Candida verslis) was conducive to the improvement of soy sauce flavor during the fermentation. Zhang et al (2012) reported that adding a compound starter culture including Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Candida to broad bean paste not only maintained the traditional characteristics but also reduced the aflatoxin B1 content and improved the aroma components compared with the traditional process, and the production cycle was shortened by 1/3.…”

Recent progress and advances in soy sauce production technologies: A review

“…The co-culture also generated more abundant alcohols, furanone, esters, maltol, and benzoic acid than the single culture of Z. rouxii (Wah et al, 2013), similarly, for the use of T. halophilus TS71, Z. rouxii A22, and Meyerozyma (Pichia) guilliermondii EM1Y52 as starter cultures in moromi fermentation with low salt content (Devanthi & Gkatzionis, 2019). Also, the inoculation of T. halophilus, Z. rouxii, and C. versatilis revealed an increase from 70.86% to 255.48% of nine volatile compounds, 245.51%, 222.26%, and 255.48% of alcohols, esters, and pyrazines, respectively, through the co-culture of the three strains (Cui et al, 2015). Combining Torulaspora delbrueckii with P. guilliermondii, high fuel alcohol-generating strain exhibited complex and more decadent soy sauce flavors.…”

Isolation and Antibiotic Resistant Research of Tetragenococcus halophilus from Xuanwei Ham, A China High-Salt-Fermented Meat Products

“…The content of volatile substances, such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde, which have a positive influence on the flavor, is also significantly increased in the fish sauce to which the T. halophilus is added [11]. The yeast-derived fermentation metabolites combined with the metabolites of the T. halophilus can significantly increase the content of esters in the product and improve the flavor of the product [12]. Combining of T. halophilus and yeast as a starter fermented soybean meal can reduce the fermentation cycle in addition to the volatile flavor component [13].…”