Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

Tan, Guiliang; Hu, Min; Li, Xiangli; Li, Xueyan; Pan, Ziqiang; Li, Mei; Lin, Li; Wang, Yi; Zheng, Zi-Yi

doi:10.3389/fmicb.2022.841529

Cited by 20 publications

(8 citation statements)

References 51 publications

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“…After 1 month of fermentation, an aging process will occur, which causes the color change in the soy sauce to become darker and gives rise to a distinctive aroma. The aging process is dominated by the role of Bacillus via amylase and protease activities [19]. Moreover, the longer the fermentation process, the darker the color of the soy sauce due to the formation of melanoidin's resulting from the amino-carbonyl reaction ween amino compounds and reducing sugars during the fermentation process [20].…”

Section: Resultsmentioning

confidence: 99%

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Tempeh is an indigenous traditional fermented food from Indonesia that is rich in protein and phenolics. Unfortunately, tempeh is highly perishable, with a shelf life of 36-48 hours at room temperature. Making soy sauce from tempeh can increase tempeh’s functional value and shelf life. However, tempeh-based soy sauce has different sensory characteristics than koji-based soy sauce. Therefore, molasses can be used to increase consumer preferences. Molasses is a sweetener that has a unique aroma of caramels and dark color. This research aims to determine the effect of molasses addition on the physicochemical and sensory characteristics of tempeh soy sauce based on consumer preferences. Four different concentrations of molasses (0%, 2%, 4% and 6%) in tempeh soy sauce were used in this research, with commercial soy sauce as a benchmark. After soy sauce was fermented for 2 months, L*, a* and b* values, total dissolved solids (TDS), hedonic and just about right (JAR) tests were analyzed. Results showed that adding molasses significantly increased L*, a*, b* and TDS values. Commercial soy sauce and tempeh-based soy sauce with 4% molasses and 6% molasses additions were not significantly different and were the most preferred. Based on the penalty test, commercial soy sauce and the addition of 4% molasses do not have the characteristics of entering the critical corner.

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Section: Resultsmentioning

confidence: 99%

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Staphylococcus, Bacillus, Weissella, Aspergillus , and Zygosaccharomyces were closely related to the formation of the flavor of BBP because of their abundance and their involvement in the flavor biosynthesis during fermentation (Jia et al, 2021 ). Tan et al ( 2022 ) reported that the abundances of Aspergillus, Kocuria, Enterococcus, Lactococcus , and Corynebacterium were all positively correlated with the concentrations of all amino acids.…”

Section: Resultsmentioning

confidence: 99%

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

Lü

Deng

et al. 2023

Front. Microbiol.

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Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji.

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“…In Hainan tobacco leaves, Kocuria showed a positive correlation with 2-acetylfuran, isophorone, 2, 6-nonadienal, and β-damascenone. Similarly, Kocuria has been reported to be the functional microbe responsible for the production of amino acids and flavor compounds (i.e., phenylethanol, acetic acid) in many fermented foods, such as Suanyu, cheese, and soy sauce (Centeno et al 2017 ; Tan et al 2022 ; Zang et al 2022 ). Staphylococcus displayed a low correlation coefficient with aromatic substances, potentially indicating that it is not directly involved in the synthesis and metabolism of aromatic substances.…”

Section: Resultsmentioning

confidence: 99%

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

Si,

Zhou,

Zhao

et al. 2023

Bioresour. Bioprocess.

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Fermentation is the key process required for developing the characteristic properties of cigar tobacco leaves, complex microorganisms are involved in this process. However, the microbial fermentation mechanisms during the fermentation process have not been well-characterized. This study investigated the dynamic changes in conventional chemical composition, flavor compounds, and bacterial community during the fermentation of cigar tobacco leaves from Hainan and Sichuan provinces in China, as well as the potential roles of bacteria. Fermentation resulted in a reduction of conventional chemical components in tobacco leaves, with the exception of a noteworthy increase in insoluble protein content. Furthermore, the levels of 10 organic acids and 19 amino acids showed a significant decrease, whereas the concentration of 30 aromatic substances exhibited a unimodal trend. Before fermentation, the bacterial community structures and dominant bacteria in Hainan and Sichuan tobacco leaves differed significantly. As fermentation progressed, the community structures in the two regions became relatively similar, with Delftia, Ochrobactrum, Rhodococcus, and Stenotrophomonas being dominant. Furthermore, a total of 12 functional bacterial genera were identified in Hainan and Sichuan tobacco leaves using bidirectional orthogonal partial least squares (O2PLS) analysis. Delftia, Ochrobactrum, and Rhodococcus demonstrated a significant negative correlation with oleic acid and linoleic acid, while Stenotrophomonas and Delftia showed a significant negative correlation with undesirable amino acids, such as Ala and Glu. In addition, Bacillus showed a positive correlation with benzaldehyde, while Kocuria displayed a positive correlation with 2-acetylfuran, isophorone, 2, 6-nonadienal, and β-damascenone. The co-occurrence network analysis of microorganisms revealed a prevalence of positive correlations within the bacterial network, with non-abundant bacteria potentially contributing to the stabilization of the bacterial community. These findings can improve the overall tobacco quality and provide a novel perspective on the utilization of microorganisms in the fermentation of cigar tobacco leaves. Graphical Abstract

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Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

Cited by 20 publications

References 51 publications

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

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