期刊
JOURNAL OF FOOD SCIENCE
卷 87, 期 2, 页码 714-727出版社
WILEY
DOI: 10.1111/1750-3841.16035
关键词
Aspergillus oryzae; co-inoculation; non-salt-tolerant lactic acid bacteria; soy sauce
资金
- Major technological innovation program in Hubei Province of China [2019ABA092, 2019ABA095]
The co-inoculation of Aspergillus oryzae with Lactobacillus plantarum or Enterococcus faecalis effectively promotes the production of active substances in soy sauce.
Soy sauce fermentation is largely mediated by bacteria, including several non-salt-tolerant bacterial species. The present study aimed to compare the use of Aspergillus oryzae alone or in co-inoculation with Lactobacillus plantarum or Enterococcus faecalis on the resulting enzymatic activity, content of phenolic compounds, free amino acids, organic acids, and antioxidant capacity of soy sauce. Co-inoculation significantly increased acid protease, beta-glucosidase, and pectinase activities during koji making. Additionally, the contents of total phenols, total flavonoids, organic acids, amino acids, isoflavones, as well as the antioxidant capacity were higher during moromi fermentation using co-inoculants compared to those obtained when A. oryzae was used as single inoculant. Overall, co-inoculation of A. oryzae with L. plantarum or E. faecalis during koji making was shown to effectively promote the production of active substances in soy sauce. Practical Application In this study, Aspergillus oryzae in mixed inoculation with Lactobacillus plantarum or Enterococcus faecalis could be effectively used in koji making for soy sauce. The use of co-inoculants in koji making effectively promoted the production of active substances in soy sauce, hence it is improving health benefits, whilst diversifying the use of raw materials and the application value of soybean meal.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据