Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 86 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031727

Breeding of salt-tolerant Lactobacillus plantarum and their effects on the quality of high-salt liquid-state fermented soy sauce

  • ZHANG Wei ,
  • YANG Junwen ,
  • YU Bingyan ,
  • LIN Chen ,
  • XIE Mengxue ,
  • LUO Xiaoming ,
  • ZHOU Shangting ,
  • JIANG Xuewei
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  • 1(School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China)
    2(School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China)
    3(Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha 410600, China)
    4(Jiajia Food Group Co. Ltd., Changsha 410600, China)

Received date: 2022-03-28

  Revised date: 2022-04-21

  Online published: 2023-02-14

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Abstract

In order to obtain salt-tolerant lactic acid bacteria with excellent fermentation performance and suitable for high-salt liquid-state soy sauce brewing, salt-tolerant Lactobacillus plantarum L04, isolated from fermented kimchi, was treated by ultraviolet mutagenesis. And two mutants (L04-1, L04-2) with stronger lactic acid production were obtained by primary screening in Man Rogosa Sharp (MRS) plates with KMnO4 and KBr, and secondary screening with MRS liquid fermentation. They could accumulate 3.69 and 3.49 g/L lactic acid in MRS liquid medium with 160 g/L NaCl, respectively, which were 16.03% and 9.75% higher than L04. On the 45th day of high-salt liquid-state fermentation, L04-1 and L04-2 were added in moromi for 120 d of fermentation. Results showed that the addition of salt-tolerant L. plantarum could increase the lactic acid bacteria counts while inhibit the growth of other bacteria in the moromi. Two mutants could promote the accumulation of lactic acid, total acid and ammonia nitrogen. The highest lactic acid content in soy sauce fermented with L04-1 was 4.31 g/L. The volatile flavor compounds of soy sauce fermented with L04-1 and L04-2 were analyzed by GC-MS. The ester content of soy sauce fermented with two mutants was 36.60% and 16.46% higher than the original L04 strain, and the alcohol content was 23.24% and 10.58% higher than L04, respectively. The ester and alcohol content were also higher than the control, which indicated that the two mutants can promote the formation of top and main aromas of soy sauce. Aroma and taste scores of soy sauce fermented by the two mutants were better than soy sauce fermented with L04 and the control. The two strains of salt-tolerant L. plantarum bred by ultraviolet mutagenesis could accumulate lactic acid and promote the production of esters and alcohols in soy sauce fermentation, which can be applied in soy sauce brewing to enhance the palatable acidity and enrich its taste and aroma.

Key words： salt-tolerant Lactobacillus plantarum; breeding; high-salt liquid-state fermented soy sauce; lactic acid; volatile flavour compounds

Cite this article

ZHANG Wei , YANG Junwen , YU Bingyan , LIN Chen , XIE Mengxue , LUO Xiaoming , ZHOU Shangting , JIANG Xuewei . Breeding of salt-tolerant Lactobacillus plantarum and their effects on the quality of high-salt liquid-state fermented soy sauce[J]. Food and Fermentation Industries, 2023 , 49(1) : 86 -94 . DOI: 10.13995/j.cnki.11-1802/ts.031727

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