Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Food Microbiology

Volumn 51, Issue , 2015, Pages 171-178

  Song, Young Ran ^a   Jeong, Do Youn ^b   Baik, Sang Ho ^a  

^a Chonbuk National University   (South Korea)

^b Microbial Institute for Fermentation Industry (MIFI)   (South Korea)

Author keywords

Indigenous yeast; Pathogenic bacteria; Salt reduction; Soy sauce fermentation; Starter culture; Volatile flavor

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; PICHIA GUILLIERMONDII; STAPHYLOCOCCUS; TORULASPORA DELBRUECKII;

ALCOHOL; ISOPENTYL ALCOHOL; PENTANOL; SODIUM CHLORIDE;

ANALYSIS; ENTEROCOCCUS; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; NORTH KOREA; PATHOGENICITY; PH; PICHIA; SOY FOOD; STAPHYLOCOCCUS; TASTE; TORULASPORA; YEAST;

DEMOCRATIC PEOPLE'S REPUBLIC OF KOREA; ENTEROCOCCUS; ETHANOL; FERMENTATION; HYDROGEN-ION CONCENTRATION; PENTANOLS; PICHIA; SODIUM CHLORIDE; SOY FOODS; STAPHYLOCOCCUS; TASTE; TORULASPORA; YEASTS;

EID: 84936760561     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.06.001     Document Type: Article

References (41)

1. Ardö Y. Flavour formation by amino acid catabolism. Biotechnol. Adv. 2006, 24:238-242.
2. Baba H., Baba K., Shimizu T., Kimura E. Studies on the moromi mash of soy sauce (part 4): fermentation of Exwb-40 as raw material under the condition of low NaCl concentration on the producing soy sauce containing high nitrogen. J.Jpn. Soy Sauce Res. Inst. 1983, 9:24-28.
3. Brown I.J., Tzoulaki I., Candeias V., Elliott P. Salt intakes around the world: implications for public health. Int. J. Epidemiol. 2009, 38:791-813.
4. Chiou R.Y.Y. Salt-free miso fermentation using ethanol, sugars, and polyols. Food Sci. 1999, 64:918-920.
5. Chiou R.Y.Y., Ferng S., Beuchat L.R. Fermentation of low-salt miso as affected by supplementation with ethanol. Int. J. Food Microbiol. 1999, 48:11-20.
6. Choi K.K., Cui C.B., Ham S.S., Lee D.S. Isolation, identification and growth characteristics of main strain related to meju fermentation. J.Kor. Soc. Food Sci. Nutr. 2003, 32:818-824.
7. Chung Y.J., Lee S.K., Han S.H., Zhao C., Kim M.K., Park S.C., Park J.K. Harmful gases including carcinogens produced during transurethral resection of the prostate and vaporization. Int. J. Urol. 2010, 17:944-949.
8. Corral S., Salvador A., Belloch C., Flores M. Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast. Food Contol 2014, 45:1-7.
9. Even S., Leroy S., Charlier C., Zakour N.B., Charcornac J.P., Lebert I., Jamet E., Desmonts M.H., Coton E., Pochet S., Donnio P.Y., Gautier M., Talon R., Le Loir Y. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs. Int. J. Food Microbiol. 2010, 139:87-95.
10. Feng J., Zhan X.B., Wang D., Zhang L.M., Lin C.C. Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production. World J. Microbiol. Biotechnol. 2012, 28:1451-1458.
11. Feng Y., Cai Y., Su G., Zhao H., Wang C., Zhao M. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chem. 2014, 145:126-134.
12. Feng Y., Cui C., Zhao H., Gao X., Zhao M., Sun W. Effect of koji fermentation on generation of volatile compounds in soy sauce production. Int. J. Food Sci. Technol. 2013, 48:609-619.
13. Guan L., Cho K.H., Lee J.H. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol. 2011, 28:101-113.
14. He F.J., MacGregor G.A. Reducing population salt intake worldwide: from evidence to implementation. Prog. Cardiovasc. Dis. 2010, 52:363-382.
15. Huang S.L., Weng Y.M., Chiou R.Y.Y. Survival of Staphylococcus aureus and Escherichia coli as affected by ethanol and NaCl. J.Food Prot. 2001, 64:546-550.
16. Kim J.S., Lee Y.S. Astudy of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce. Eur. Food Res. Technol. 2008, 227:933-944.
17. Kim T.W., Lee J.H., Kim S.E., Park M.H., Chang H.C., Kim H.Y. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 2009, 131:265-271.
18. Kim Y.S., Kim M.C., Kwon S.W., Kim S.J., Park I.C., Ka J.O., Weon H.Y. Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J.Microbiol. 2011, 49:340-348.
19. Kim Y.S., Oh B.H., Shin D.H. Quality characteristic of Kochujang prepared with different meju fermented with Aspergillus sp. and Bacillus subtilis. Food Sci. Biotechnol. 2008, 17:527-533.
20. Kremer S., Mojet J., Shimojo R. Salt reduction in foods using naturally brewed soy sauce. J.Food Sci. 2009, 74:S255-S262.
21. Kwon G.H., Lee H.A., Park J.Y., Kim J.S., Lim J., Park C.S., Kwon D.Y., Kim Y.S., Kim J.H. Development of a RAPD-PCR method for identification of Bacillus species isolated from Cheonggukjang. Int. J. Food Microbiol. 2009, 129:282-287.
22. Lee K.S., Lee Y.B., Lee D.S., Chung S.K. Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes. Int. J. Food Sci. Tech. 2006, 41:1158-1163.
23. Lee S.M., Seo B.C., Kim Y.S. Volatile compounds in fermented and acid-hydrolyzed soy sauces. J.Food Sci. 2006, 71:C146-C156.
24. Lock S.L. Flavor Characteristics of Soy Products Modified by Proteases and Alphagalactosidase 2007, [MSc thesis], Iowa State University, Ames, IA, 95 pages. Available from: Iowa State Park Library, Ames, IA.
25. Luh B.S. Industrial production of soy sauce. J.Ind. Microbiol. Biot. 1995, 14:467-471.
26. Mills D.A., Johannsen E.A., Cocolin C. Yeast diversity and persistence in botrytis-affected wine fermentations. Appl. Environ. Microbiol. 2002, 68:4884-4893.
27. Nam Y.D., Yi S.H., Lim S.I. Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing. Food Control 2012, 28:135-142.
28. Renault P., Miot-Sertier C., Marullo P., Hernández-Orte P., Lagarrigue L., Lonvaud-Funel A., Bely M. Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry. Int. J. Food Microbiol. 2009, 134:201-210.
29. Song Y.R., Shin N.S., Baik S.H. Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar. Int. J. Food Sci. Tech. 2014, 49:2491-2498.
30. Stute R., Petridis K., Steinhart H., Biernoth G. Biogenic amines in fish and soy sauces. Eur. Food Res. Technol. 2002, 225:101-107.
31. Su N.W., Wang M.L., Kwok K.F., Lee M.H. Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji. J.Agric. Food Chem. 2005, 53:1521-1525.
32. Suezawa Y., Suzuki M. Bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol and of 4-vinylguaiacol to 4-ethylguaiacol by halotolerant yeasts belonging to the genus Candida. Biosci. Biotechnol. Biochem. 2007, 71:1058-1062.
33. Tanaka Y., Watanabe J., Mogi Y. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis. Food Microbiol. 2012, 31:100-106.
34. van der Sluis C., Tramper J., Wijffels R.H. Enhancing and accelerating flavor formation by salt-tolerant yeasts in Japanese soy-sauce processes. Trends Food Sci. Tech. 2001, 12:322-327.
35. Wah T.T., Walaisri S., Assavanig A., Niamsiri N., Lertsiri S. Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. Int. J. Food Microbiol. 2013, 160:282-289.
36. Wei Q., Wang H., Chen Z., Lv Z., Xie Y., Lu F. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process. Appl. Microbiol. Biotechnol. 2013, 97:9111-9119.
37. World Health Organization Guideline: Sodium Intake for Adults and Children 2012, World Health Organization, Geneva.
38. Yanfang Z., Wenyi T. Flavor and taste compounds analysis in Chinese solid fermented soy sauce. Afr. J. Biotechnol. 2009, 8:673-681.
39. Yongmei L., Xiaohong C., Mei J., Xin L., Rahman N., Mingsheng D., Yan G. Biogenic amines in Chinese soy sauce. Food Control 2009, 20:593-597.
40. Yoon M.Y., Kim Y.J., Hwang H.J. Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product. Food Sci. Technol. 2008, 41:925-933.
41. Zeng X., Xia W., Jiang Q., Yang F. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control 2013, 33:344-351.