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Biosci Biotechnol Biochem

Title:		Comparative volatile profiles in soy sauce according to inoculated microorganisms
Author(s):		Lee KE; Lee SM; Choi YH; Hurh BS; Kim YS;
Address:		"Department of Food Science and Engineering, Ewha Womans University"
Journal Title:		Biosci Biotechnol Biochem
Year:		2013
Volume:		20131107
Issue:		11
Page Number:		2192 - 2200
DOI:		10.1271/bbb.130362
ISSN/ISBN:		1347-6947 (Electronic) 0916-8451 (Linking)
Abstract:		"We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solid-phase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2-hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy-3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce"
Keywords:		Alcohols/analysis/metabolism Aldehydes/analysis/metabolism Carboxylic Acids/analysis/metabolism Enterococcaceae/*metabolism Fermentation Furans/analysis/metabolism Metabolic Networks and Pathways Phenols/analysis/metabolism Solid Phase Microextraction Sol;
Notes:		"MedlineLee, Kyung Eun Lee, Sang Mi Choi, Yong Ho Hurh, Byung Serk Kim, Young-Suk eng Comparative Study Research Support, Non-U.S. Gov't England 2013/11/10 Biosci Biotechnol Biochem. 2013; 77(11):2192-200. doi: 10.1271/bbb.130362. Epub 2013 Nov 7"