Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure. (September 2019)

• Record Type: Journal Article
• Authors: Liang, Ru; Huang, Jun; Wu, Xueming; Xu, Yi; Fan, Jun; Wu, Chongde; Jin, Yao; Zhou, Rongqing
• Is Part Of: Food research international. Volume 123(2019)
• Page Start: 801
• Page End: 808
• Publication Date: 2019-09
• Subjects: Soy sauce -- Hydrostatic pressure fermentation -- Orthogonal-partial least square regression analysis -- Microbial community -- Metabolite; HSP Hydrostatic pressure -- CTF Constant temperature fermentation -- YG Soy sauce inoculated with yeasts -- MYG Soy sauce inoculated with a mixture of yeasts and bacteria -- MYGH Soy sauce inoculated with a mixture of yeasts and bacteria and fermented at ambient temperature and HSP -- YGH Soy sauce inoculated with yeasts and fermented at ambient temperature and HSP -- MYGC Soy sauce inoculated with a mixture of yeasts and bacteria and fermented at ambient temperature and atmospheric pressure -- YGC Soy sauce inoculated with yeasts and fermented at ambient temperature and atmospheric pressure -- MYGT Soy sauce inoculated with a mixture of yeasts and bacteria and fermented at CTF and atmospheric pressure -- YGT Soy sauce inoculated with yeasts and fermented at CTF and atmospheric pressure -- TA Total acid -- AN Amino acid nitrogen -- RS Reducing sugars -- GC–MS Gas Chromatography-Mass Spectrometer -- OTUs Operational taxonomic units -- OPLS Orthogonal-partial least square -- FMH Mashes fermented under HSP at ambient temperature (MYGH and YGH) -- FMA Mashes fermented under atmospheric pressure at ambient temperature (MYGC and YGC) -- FMT Mashes fermented under atmospheric pressure at CTF (MYGT and YGT); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.06.002
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The effect of hydrostatic pressure (HSP) and constant temperature fermentation (CTF) on the microbial community of soy sauce mash and metabolites (volatile and non-volatile) in raw soy sauce were investigated by multiphase methods. Soy sauce inoculated with yeasts (YG) or a mixture of yeasts and bacteria (MYG) were used in the present research. The results suggested that the effect of HSP resulted in decreasing of fungal community diversity, while CTF caused changes of the evenness of fungi species, which were also confirmed by alpha/beta diversity and clustering analysis. The volatile compounds analysis indicated that the total volatiles decreased by 47.53% in the raw soy sauce fortified by MYG under HSP, while that of organic acids and free amino acids were increased. The effect of CTF on volatile compounds depended on the fortified pattern. The community diversity and metabolite features between fortified and conventional soy sauce were also different. Graphical abstract: Unlabelled Image Highlights: Effect of HSP on microbial community and metabolites of soy sauce was first studied. Microbial community and metabolites were more sensitive to temperature than HSP. Higher RS and lower Esters levels were observed in MYGH. Fermentation conditions affect microbial interaction relationship. Volatile compounds closely related to domain microbes.