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Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Devanthi, Putu Virgina Partha; Linforth, Robert; Onyeaka, Helen; Gkatzionis, Konstantinos

Authors

Putu Virgina Partha Devanthi

Robert Linforth

Helen Onyeaka

Konstantinos Gkatzionis



Abstract

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.

Citation

Devanthi, P. V. P., Linforth, R., Onyeaka, H., & Gkatzionis, K. (2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chemistry, 240, https://doi.org/10.1016/j.foodchem.2017.07.094

Journal Article Type Article
Acceptance Date Jul 18, 2017
Online Publication Date Jul 19, 2017
Publication Date Feb 1, 2018
Deposit Date Aug 30, 2017
Publicly Available Date Mar 28, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 240
DOI https://doi.org/10.1016/j.foodchem.2017.07.094
Keywords Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC–MS
Public URL https://nottingham-repository.worktribe.com/output/908960
Publisher URL http://www.sciencedirect.com/science/article/pii/S0308814617312475

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