Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 137 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038624

Comparison of fermentation performance of different Aspergillus Oryzae in high-salt liquid-state fermented soy sauce

  • ZHANG Linjing ,
  • LIU Gongliang ,
  • PENG Bo ,
  • GAO Sujuan ,
  • QU Chunyun ,
  • HOU Sha
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  • 1(Guangdong Haitian Innovation Technology Co.Ltd., Guangdong Provincial Research Center of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China)
    2(College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Modern Agricultural Engineering Innovation Research Institute, Guangzhou 510225, China)
    3(Foshan Haitian (Gaoming) Flavouring & Food Co.Ltd., Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China)

Received date: 2024-01-18

  Revised date: 2024-03-12

  Online published: 2025-02-21

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Abstract

Three strains of Aspergillus oryzae were selected for high-salt liquid-state fermentation to study their differences in fermentation performance.The main indicators of comparative analysis included morphological analysis, enzyme activity determination of koji, physicochemical indiced of fermented soy sauce, molecular weight of peptides, sensory evaluation, content of free amino acids and organic acids, etc.Results showed that A. oryzae D3 had better protease secretion ability, and the activity of five protease enzymes was higher than that of A. oryzae D1 and D2, especially neutral protease, aminopeptidase, and carboxypeptidase.The high-salt liquid-state soy sauce brewed by A. oryzae D3 reached the standard for superfine soy sauce through analysis of changes in physicochemical parameters.In addition, A. oryzae D3 could better hydrolyze proteins and produce more small molecule peptides of 500-3 000 Da based on the distribution analysis of peptide molecular weight.In terms of organic acids, the concentration of lactic acid and acetic acid in soy sauce brewed by A. oryzae D3 showed a suitable proportion, which was conducive to the formation of a good flavor in soy sauce.Not only that, the high-salt liquid-state soy sauce brewed by A. oryzae D3 had the highest sensory evaluation and was more popular among consumers.In summary, A. oryzae D3 has better fermentation performance, and this study provides a data basis for selecting strains more suitable for producing high-salt liquid-state soy sauce.

Key words： soy sauce; high-salt liquid-state; Aspergillus oryzae; fermentation performance

Cite this article

ZHANG Linjing , LIU Gongliang , PENG Bo , GAO Sujuan , QU Chunyun , HOU Sha . Comparison of fermentation performance of different Aspergillus Oryzae in high-salt liquid-state fermented soy sauce[J]. Food and Fermentation Industries, 2025 , 51(3) : 137 -146 . DOI: 10.13995/j.cnki.11-1802/ts.038624

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