Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 149 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040290

Inoculation with ester-producing yeast and combination of gradient heating process to improve flavor of low-salt liquid fermented soy sauce

  • XU Xinyu ,
  • LI Xinzhi ,
  • WU Changzheng ,
  • TONG Xing ,
  • HE Liping
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  • 1(College of Food Science, South China Agricultural University, Guangzhou 510642, China)
    2(Guangdong Haitian Innovation Tech Co.Ltd., Foshan 528000, China)
    3(Foshan Haitian(Gaoming)Flavoring Food Co.Ltd., Foshan 528511, China)
    4(Instrumental Analysis & Research Center, South China Agricultural University, Guangzhou 510642, China)

Received date: 2024-06-25

  Revised date: 2024-07-24

  Online published: 2025-07-11

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Abstract

This study delved into the flavor enhancement of low-salt (120 g/L) sparse fermentation soy sauce.The study was conduccted by employing pre-inoculation with Zygosaccharomyces rouxii (5 days) followed by subsequent inoculation with Wickerhamomyces anomalus (15 days), alongside a gradient heating fermentation process.Results indicated that the sequential addition of the two yeasts during the fermentation of low-salt liquid soy sauce combined with the gradient heating process enhanced the microbial activity, reduced the rate of pH decrease, and slowed down the rancidity process in the low-salt fermentation.At the same time, fermentation process enhanced the aroma and flavor of the soy sauce, as evidenced by an increase in the content of acetic acid, lactic acid, and free amino acids.In addition, by increasing the content of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF), ethyl acetate, and ethyl palmitate, the flavor of the soy sauce was enriched, and it had a stronger soy sauce and fruity-floral aroma.The sensory evaluation results indicated that the test sample possessed superior overall flavor when compared to the control sample that underwent gradient heating fermentation.Therefore, this study showed that the sequential addition of the original ester-producing yeast strains screened from fermented soy sauce was beneficial to the flavor enhancement of low-salt liquid fermented soy sauce, providing a new process idea for the development of healthy reduced-salt soy sauce products.

Key words： low-salt soy sauce fermentation; Zygosaccharomyces rouxii; Wickerhamomyces anomalus; gradient heating process; volatile compounds; sensory scores

Cite this article

XU Xinyu , LI Xinzhi , WU Changzheng , TONG Xing , HE Liping . Inoculation with ester-producing yeast and combination of gradient heating process to improve flavor of low-salt liquid fermented soy sauce[J]. Food and Fermentation Industries, 2025 , 51(12) : 149 -157 . DOI: 10.13995/j.cnki.11-1802/ts.040290

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