Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

2020 ◽  
Vol 100 (6) ◽  
pp. 2782-2790 ◽  
Author(s):  
Lijie Zhang ◽  
Ling Zhang ◽  
Yan Xu
Keyword(s):  
Soy Sauce ◽  
Umami Taste ◽  
Tetragenococcus Halophilus ◽  
Candida Versatilis

scholarly journals Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Metabolites ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 137 ◽  
Author(s):  
Tomoyuki Yamana ◽  
Moyu Taniguchi ◽  
Takeharu Nakahara ◽  
Yusuke Ito ◽  
Natsuki Okochi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Raw Materials ◽  
Paired Comparison ◽  
Salt Water ◽  
Amino Acid Content ◽  
Principal Component ◽  
Soy Sauce ◽  
Umami Taste ◽  
Metabolomics Study ◽  
Saccharide Content

Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

scholarly journals Isolation and identification of halophilic microorganisms in soy sauce

Food Research ◽  
2020 ◽  
Vol 4 (S2) ◽  
pp. 84-87
Author(s):  
N.A.K. Khairil Anwar ◽  
A. Idris ◽  
N. Hassan
Keyword(s):  
Ribosomal Rna ◽  
Starter Culture ◽  
Soy Sauce ◽  
Isolation And Identification ◽  
Internal Transcribed Spacer Region ◽  
Second Stage ◽  
Halophilic Microorganisms ◽  
Candida Versatilis ◽  
Local Company

Microorganisms play an important role in the fermentation of soy sauce as they produce flavoring compounds which contribute to the desired taste and quality of soy sauce. The aim of this study was to isolate and identify halophilic microorganisms that are involved in the first stage (Koji) and second stage (Moromi) of soy sauce fermentation. In this study, soy sauce samples were collected from a local company located in Johor Bahru. The microorganisms were identified using Analytical Profile Identification (API) system and 16s ribosomal RNA (bacteria)/Internal Transcribed Spacer region (fungi and yeast) sequencing. In the koji fermentation, one fungus was isolated and identified as Aspergillus oryzae. During the moromi fermentation, one lactic acid bacteria and two yeasts were identified, including Tetragenococcus halophilus, Candida versatilis and Candida etchellsii. These halophilic microorganisms can be used as starter culture in moromi stage to shorten the fermentation period.

scholarly journals Kokumi Taste Active Peptides Modulate Salt and Umami Taste

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1198 ◽  
Author(s):  
Mee-Ra Rhyu ◽  
Ah-Young Song ◽  
Eun-Young Kim ◽  
Hee-Jin Son ◽  
Yiseul Kim ◽  
...  
Keyword(s):  
Synergistic Effects ◽  
Human Subjects ◽  
Underlying Mechanism ◽  
Soy Sauce ◽  
Na Channel ◽  
Taste Intensity ◽  
Maximum Increase ◽  
Salt Taste ◽  
Umami Taste ◽  
Peptide Fraction

Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specific epithelial Na+ channel blocker. Both elevated temperature (42 °C) and FIIm produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FIIm produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FIIm enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FIIm produced enhancement of umami taste. These results suggest that FIIm modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans.

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

2018 ◽  
Vol 240 ◽  
pp. 1-8 ◽  
Author(s):  
Putu Virgina Partha Devanthi ◽  
Robert Linforth ◽  
Helen Onyeaka ◽  
Konstantinos Gkatzionis
Keyword(s):  
Soy Sauce ◽  
Zygosaccharomyces Rouxii ◽  
Tetragenococcus Halophilus ◽  
Sequential Inoculation

scholarly journals Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Thao Van Ho ◽  
Hideyuki Suzuki
Keyword(s):  
Amino Acids ◽  
Bacillus Subtilis ◽  
Soy Sauce ◽  
Salt Tolerant ◽  
Umami Taste ◽  
Glutamate Concentration ◽  
Semi Solid ◽  
Solid Fermentation

γ-Glutamyltranspeptidase (GGT) hydrolyzes γ-glutamyl compounds and transfers their γ-glutamyl moieties to amino acids and peptides.  We previously showed that the “umami” taste of soy sauce could be improved by the addition of salt-tolerant Bacillus subtilis GGT to the fermentation mixture, “moromi”.  Although miso fermentation is a semi-solid fermentation, unlike soy sauce fermentation, this was also the case. When 15 units of purified B. subtilis GGT were added to 418 g miso “moromi” (fermentation mixture), the glutamate concentration in “moromi” became 20 mM higher and the “umami” taste became stronger than without the addition of GGT after 2 to 6 months of fermentation.  In addition, γ-Glu-Val and γ-Glu-Val-Gly, which are known as “kokumi” peptides, were identified in “tamari”, and the concentrations of these γ-glutamyl peptides in “tamari" fermented by the addition of GGT were significantly higher than those of “moromi” without the addition of GGT.  These results indicate that B. subtilis GGT is able to improve the taste of miso.

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