Food and Fermentation Industries >

2022 , Vol. 48 >Issue 1: 45 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028826

Effect of salt on the microbial community structure of Cantonese-style high-salt dilute soy sauce fermentation

  • TIN Hoe Seng ,
  • ZHOU Bin ,
  • HOU Sha ,
  • WU Changzheng ,
  • HUANG Lei ,
  • ZHOU Qiyang
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  • 1(Guangdong Haitian Innovation Technology Co.Ltd.,Foshan 528000,China)
    2(Foshan Haitian(Gaoming) Flavouring & Food Co.Ltd.,Foshan 528500,China)

Received date: 2021-07-31

  Revised date: 2021-08-31

  Online published: 2022-01-27

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Abstract

Microbial community structure and physiochemical changes of soy sauce fermentation with different salt concentration and fermentation stages were monitored. The results showed that the total acid, amino acid nitrogen and reducing sugars accumulated rapidly in the low-salt group with the lowest pH. With the concentration of salt decreased, Staphylococcus, Lactococcus and Lactobacillus continued to grow. While the content of Candida and Millerozyma were significantly higher in the low-salt group. The content of lactic acid bacteria and total acid in the low-salt mash formed quickly in the early stage of fermentation and significantly higher value than that of the medium-salt and high-salt mash. The results provide basis for the evolution of the microbial flora structure for the promotion of salt reducing fermentation technology, and an effective way for the microbial regulation technology of soy sauce low-salt fermentation.

Key words： soy sauce; low salt; high-throughput; next generation sequencing; community structure; microbial diversity

Cite this article

TIN Hoe Seng , ZHOU Bin , HOU Sha , WU Changzheng , HUANG Lei , ZHOU Qiyang . Effect of salt on the microbial community structure of Cantonese-style high-salt dilute soy sauce fermentation[J]. Food and Fermentation Industries, 2022 , 48(1) : 45 -54 . DOI: 10.13995/j.cnki.11-1802/ts.028826

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