Publication: Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
Issued Date
2017-05-01
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00236438
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2-s2.0-85007125124
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Mahidol University
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SCOPUS
Bibliographic Citation
LWT - Food Science and Technology. Vol.78, (2017), 181-188
Suggested Citation
Pannarat Singracha, Nuttawee Niamsiri, Wonnop Visessanguan, Sittiwat Lertsiri, Apinya Assavanig Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation. LWT - Food Science and Technology. Vol.78, (2017), 181-188. doi:10.1016/j.lwt.2016.12.019 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/41478
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Title
Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
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Abstract
© 2016 The use of starter cultures (Tetragenococcus halophilus TS71, Zygosaccharomyces rouxii A22, and Meyerozyma (Pichia) guilliermondii EM1Y52) in reduced-salt moromi fermentation was investigated. Reduced-salt moromi fermentation (12%NaCl) with starter cultures was monitored for changes of microbiological and biochemical properties including volatile flavor compounds (VFCs) and biogenic amines (BAs) during three months. The inoculation was done after one-month fermentation with two combinations: TS71 and A22 (L2); and TS71, A22 and EM1Y52 (L3). Controls were 12% salt (CL) and 18% salt traditional (CT) without inoculation. Total bacteria counts significantly increased (P < 0.05) in CL. Total lactic acid bacteria and total yeasts in the reduced-salt moromi with inoculation (L2 and L3) were significantly higher than both controls. Key VFCs including ethanol, 2-methyl-1-propanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 3-hydroxy-2-methyl-4H-pyran-4-one (maltol) were detected in L2 and L3 at higher levels than the traditional CT. Lower amount of BAs was accumulated in the reduced-salt moromi fermentation, particularly with lactic acid bacterium (L3) than other fermentations. Hence, the reduced-salt moromi fermentation with using starter cultures was therefore feasible for the soy sauce production without undesirable impact on formation of VFCs and safety levels of BAs.