期刊
FOOD CHEMISTRY
卷 257, 期 -, 页码 243-251出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.022
关键词
Soy sauce; Moromi fermentation; Salt reduction; W-1/O/W-2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC-MS
资金
- Indonesia Endowment Funds for Education (LPDP), Ministry of Finance
This study investigated the application of water-oil-water (W-1/O/W-2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W-1 and external W-2 phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC-MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality.
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