期刊
JOURNAL OF FOOD SCIENCE
卷 81, 期 11, 页码 C2639-C2646出版社
WILEY
DOI: 10.1111/1750-3841.13516
关键词
headspace solid-phase microextraction-gas chromatography/mass spectrum; microbial communities; PLFA and DGGE; soy sauce moromi; volatiles
资金
- National Science Foundation of China [31171742]
Present study was to characterize the physiochemical properties, free amino acids (FAAs), volatiles and microbial communities of various moromi, respectively sampled from different stages of high-salt dilute-state (HSDS) and low-salt solid-state (LSSS) fermentation, using multiphase analyzing methods. Phospholipid fatty acids (PLFA) analysis indicated that Gram-positive bacteria were dominant bacteria and fungi were principal microbes. For DGGE analysis, dominant microbes in moromi were mainly fell into Weissella, Tetragenococcus, Candida, Pichia, and Zygosaccharomyces. During fermentation, the dominant microbes shifted from nonhalophilic and less acid-tolerant species to halophilic and acid-tolerant species. Total of 15 FAAs and 44 volatileswere identified in moromi, mainly Glu, Asp, Tyr, and acids, alcohols, esters, aldehydes, respectively. Odor activity values analysis suggested that the final moromi of LSSS fermentation had more complicated odors than that of HSDS fermentation. Conclusively, technological parameters, microbial communities, raw materials and fermentation process may result in the discrepancy of HSDS and LSSS moromi.
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