Food and Fermentation Industries >

2026 , Vol. 52 >Issue 15: 281 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044648

Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones

  • HUANG Di ,
  • WANG Jingxian ,
  • YU Yunqi ,
  • DAI Ziru ,
  • CAI Hongying ,
  • ZHONG Saiyi
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Engineering Laboratory of Marine Biological Products, Guangdong Research Center for Marine Food Engineering Technology,Zhanjiang 524088, China)
    2(Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China)
    3(School of Food Engineering, Beibu Gulf University, Laboratory of Marine Health Breeding and Green Processing of Beibu Gulf Aquatic Products, Qinzhou 535011, China)
    4(Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China)

Received date: 2025-09-28

  Revised date: 2025-12-17

  Online published: 2026-08-20

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Abstract

This study developed high-calcium koji from tilapia bone by-products to enhance their value.Optimal fermentation conditions were optimized by response surface methodology:a substrate of 33.5% bone powder and 20% wheat flour was first fermented with Bacillus subtilis var natto (1.4%, 37 ℃, 50.5 h), then with Aspergillus oryzae (1.3%, 32 ℃, 36.5 h).The resulting koji exhibited an acidic protease activity of 2 077.64 U/g and a soluble calcium content of 2 253.2 mg/L, meeting the high-calcium standard.Compared to traditional soy sauce koji, the bone koji showed superior performance in spore count, reducing sugar, and amino acid nitrogen, alongside distinct enzyme activities, physicochemical properties, and volatile compounds.Gas chromatography-ion mobility spectrometry identified 39 volatiles, primarily flavor-contributing esters, ketones, and alcohols.This work provides a practical strategy for the high-value utilization of tilapia bone by-products.

Key words： tilapia bone; high-calcium; soy sauce koji; flavor; quality characteristics

Cite this article

HUANG Di , WANG Jingxian , YU Yunqi , DAI Ziru , CAI Hongying , ZHONG Saiyi . Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones[J]. Food and Fermentation Industries, 2026 , 52(15) : 281 -290 . DOI: 10.13995/j.cnki.11-1802/ts.044648

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