Cui Rui-ying, Zheng Jia, He Fei, Zhang Li-qiang, Yang Song-zhang, Huang Jun, Wu Chong-de, Zhou Rong-qing,
In the present study,the effect of halophilic LAB(Tetragenococcus halophilus CGMCC 3792) and halophilic yeasts(Zygosaccharomyces rouxii CGMCC 3791 and Candida versatilis CGMCC 3790) added in the fermentation of soy sauce moromi was investigated.The changes in volatile compounds during soy sauce moromi fermentation were monitored based on HS-SPME/GC-MS analysis.The results showed that the relative content of acids,alcohols,ketones,furans,pyrazines and miscellaneous in the T.halophilus CGMCC 3792 inoculated sample were decreased and the relative content of esters,aldehydes and phenols were increased.While the relative contents of alcohols,esters,aldehydes and miscellaneous in the Z.rouxii CGMCC 3791 and C.versatilis CGMCC 3790 inoculated sample were increased and the relative content of acids,phenols,furans and pyrazines were decreased.Meanwhile,in the T.halophilus CGMCC 3792 enhanced soy sauce moromi,the relative contents of phenethyl alcohol,ethyl acetate,ethyl caprylate,ethyl caprate and p-ethylguaiacol were increased significantly.And in the Z.rouxii CGMCC 3791 and C.versatilis CGMCC 3790 enhanced soy sauce moromi,the relative content of phenethyl alcohol and long chain fatty acid ethyl ester(ethyl laurate,ethyl palmitate,ethyl linoleate,etc.) were increased significantly.In addition,it was interesting to note that the relative content of p-ethylguaiacol in T.halophilus CGMCC 3792 enhanced soy sauce moromi increased during the whole fermentation process.Further study was needed to investigate whether T.halophilus CGMCC 3792 had the ability to produce p-ethylguaiacol or cold-warm fermentation technology promoted the formation of p-ethylguaiacol.
