| Title: | Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation |
| Author(s): | Song YR; Jeong DY; Baik SH; |
| Address: | "Dept. of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk Natl. Univ, Jeonju, Korea. Microbial Inst. for Fermentation Industry (MIFI), Sunchang, Jeonbuk, Korea" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones" |
| Keywords: | *Fermentation Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Humans Soy Foods/*analysis *Soybeans Species Specificity *Taste Volatile Organic Compounds/*analysis *Yeasts/classification/growth & development/metabolism diversity fermentatio; |
| Notes: | "MedlineSong, Young-Ran Jeong, Do-Youn Baik, Sang-Ho eng Research Support, Non-U.S. Gov't 2015/08/25 J Food Sci. 2015 Sep; 80(9):M2005-14. doi: 10.1111/1750-3841.12995. Epub 2015 Aug 24" |
