| Summary: | Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by <i>Aspergillus oryzae</i>, the microbiome of the moromi differs to soy moromi, especially in yeast composition due to the absence of <i>Zygosaccharomyces rouxii</i> and <i>Debaryomyces hansenii</i> as the dominant yeast. In this study, we monitored the addition of a carbohydrate source on the microbiome and aroma profile of the resulting sauce. Compared to previous studies, the usage of a yeast starter culture resulted in a sparsely diverse microbiota that was dominated by <i>D. hansenii</i> and <i>T. halophilus</i>. This led to a pH below 5 even after four months of incubation and most of the measured aroma compounds were pyrazines and acids. The addition of wheat and buckwheat resulted in a temporary change in the yeast consortium with the appearance of <i>Z. rouxii</i> and additional bacterial genera. The aroma profile differs in the presence of pyrazines and esters. Since no significant differences in the taste and odour of wheat-added and buckwheat-added sauce was sensed, both substrates influence the lupine sauce in a similar way.
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