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Food Res Int

Title:		Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure
Author(s):		Liang R; Huang J; Wu X; Xu Y; Fan J; Wu C; Jin Y; Zhou R;
Address:		"College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China. National Research Center of Solid-state Brewing, Luzhou 646000, China. Qianhe Condiment Co., Ltd, Meishan City 620110, China. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China; National Research Center of Solid-state Brewing, Luzhou 646000, China; National Engineering Laboratory for Clean Technology of Leather Production, Chengdu 610065, China. Electronic address: zhourqing@scu.edu.cn"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190604
Issue:
Page Number:		801 - 808
DOI:		10.1016/j.foodres.2019.06.002
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The effect of hydrostatic pressure (HSP) and constant temperature fermentation (CTF) on the microbial community of soy sauce mash and metabolites (volatile and non-volatile) in raw soy sauce were investigated by multiphase methods. Soy sauce inoculated with yeasts (YG) or a mixture of yeasts and bacteria (MYG) were used in the present research. The results suggested that the effect of HSP resulted in decreasing of fungal community diversity, while CTF caused changes of the evenness of fungi species, which were also confirmed by alpha/beta diversity and clustering analysis. The volatile compounds analysis indicated that the total volatiles decreased by 47.53% in the raw soy sauce fortified by MYG under HSP, while that of organic acids and free amino acids were increased. The effect of CTF on volatile compounds depended on the fortified pattern. The community diversity and metabolite features between fortified and conventional soy sauce were also different"
Keywords:		"Adult Chemical Phenomena Colony Count, Microbial Enterococcaceae/isolation & purification/metabolism Fatty Acids, Volatile/analysis Female Fermentation Food Contamination Food Handling Food Microbiology Humans *Hydrostatic Pressure Lactobacillales/isolati;"
Notes:		"MedlineLiang, Ru Huang, Jun Wu, Xueming Xu, Yi Fan, Jun Wu, Chongde Jin, Yao Zhou, Rongqing eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:801-808. doi: 10.1016/j.foodres.2019.06.002. Epub 2019 Jun 4"