TY - JOUR
T1 - Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
AU - Devanthi, Putu Virgina
AU - Linford, Robert
AU - Onyeaka, Helen
AU - Gkatzionis, Konstantinos
PY - 2018/2/1
Y1 - 2018/2/1
N2 - The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable
volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and
sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicochemical
changes, and volatiles formation (using SPME-GC/MS) was investigated. Interestingly, an antagonism was observed
as T. halophilus only proliferated (3 log increase) in the presence of Z. rouxii, while Z. rouxii growth was
suppressed by 4 log in concurrence with pH increase to 7.31. Final content of reducing sugars, ethanol, acetic
acid, and amino nitrogen did not differ significantly (p < 0.05) between co-inoculation and sequential inoculation.
However, Z. rouxii promoted alcohols formation and produced a more complex aroma profile under
suppression. According to Principal Component Analysis (PCA), the inoculation sequence (co-inoculation and
sequential) has impacts on volatile compound profiles during moromi fermentation.
AB - The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable
volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and
sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicochemical
changes, and volatiles formation (using SPME-GC/MS) was investigated. Interestingly, an antagonism was observed
as T. halophilus only proliferated (3 log increase) in the presence of Z. rouxii, while Z. rouxii growth was
suppressed by 4 log in concurrence with pH increase to 7.31. Final content of reducing sugars, ethanol, acetic
acid, and amino nitrogen did not differ significantly (p < 0.05) between co-inoculation and sequential inoculation.
However, Z. rouxii promoted alcohols formation and produced a more complex aroma profile under
suppression. According to Principal Component Analysis (PCA), the inoculation sequence (co-inoculation and
sequential) has impacts on volatile compound profiles during moromi fermentation.
U2 - 10.1016/j.foodchem.2017.07.094
DO - 10.1016/j.foodchem.2017.07.094
M3 - Article
SN - 0308-8146
VL - 240
SP - 1
EP - 8
JO - Food Chemistry
JF - Food Chemistry
ER -