| Title: | Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing |
| Author(s): | Zhang W; Xiao Z; Gu Z; Deng X; Liu J; Luo X; Song C; Jiang X; |
| Address: | "School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China. School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China. School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China. Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China. School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China. Electronic address: xwjiang@csust.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.137245 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Staphylococcus is the dominant genus in the fermentation process of soy sauce, but its effect on the flavor of soy sauce has not been clearly established. In order to investigate the role of this genus in soy sauce fermentation, individual fermentation with Staphylococcus spp. screened from the moromi and their co-fermentation with an ester-producing yeast of Zygosaccharomyces rouxii were designed. Through the analysis of physicochemical properties, organic acid composition, volatile flavor compounds (VFCs) and sensory characteristics during fermentation, Staphylococcus was confirmed as a contributor to the acidity, ester aroma and alcohol aroma of soy sauce. In their co-fermentation with yeast, the ester aroma of soy sauce was further enhanced. Moreover, pathway enrichment analysis and network construction of key VFCs also revealed potential metabolic networks for formation of characteristic flavor compounds in co-fermentation. This work will help optimize the fermentation functional microbiota to obtain better soy sauce flavor" |
| Keywords: | Fermentation *Saccharomyces cerevisiae *Soy Foods Esters Staphylococcus Co-fermentation Metabolic pathway Soy sauce Volatile flavor compounds Zygosaccharomyces rouxii; |
| Notes: | "MedlineZhang, Wei Xiao, Zhangchi Gu, Zimeng Deng, Xiang Liu, Jun Luo, Xiaoming Song, Chunxiang Jiang, Xuewei eng England 2023/09/02 Food Chem. 2024 Jan 30; 432:137245. doi: 10.1016/j.foodchem.2023.137245. Epub 2023 Aug 23" |
