Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the flavour formation of e...
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3509 |
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| author | Xinzhi Li Xinyu Xu Changzheng Wu Xing Tong Shiyi Ou |
| author_facet | Xinzhi Li Xinyu Xu Changzheng Wu Xing Tong Shiyi Ou |
| author_sort | Xinzhi Li |
| collection | DOAJ |
| description | Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of <i>T. halophilus</i> and <i>W. anomalus</i> produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of <i>T. halophilus</i> and <i>W. anomalus</i> could be a choice for the future production of moromi with good flavour and quality under a lower temperature. |
| first_indexed | 2024-03-10T22:45:48Z |
| format | Article |
| id | doaj.art-e79a7a9a58fd4a538073cb72137ae465 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:48Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e79a7a9a58fd4a538073cb72137ae4652023-11-19T10:44:10ZengMDPI AGFoods2304-81582023-09-011218350910.3390/foods12183509Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower TemperatureXinzhi Li0Xinyu Xu1Changzheng Wu2Xing Tong3Shiyi Ou4Department of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaGuangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, ChinaGuangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, ChinaGuangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, ChinaDepartment of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaMicrobial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of <i>T. halophilus</i> and <i>W. anomalus</i> produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of <i>T. halophilus</i> and <i>W. anomalus</i> could be a choice for the future production of moromi with good flavour and quality under a lower temperature.https://www.mdpi.com/2304-8158/12/18/3509moromi fermentationsequential inoculation<i>Tetragenococcus halophilus</i><i>Wickerhamomyces anomalus</i>synergismflavour compounds |
| spellingShingle | Xinzhi Li Xinyu Xu Changzheng Wu Xing Tong Shiyi Ou Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature Foods moromi fermentation sequential inoculation <i>Tetragenococcus halophilus</i> <i>Wickerhamomyces anomalus</i> synergism flavour compounds |
| title | Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature |
| title_full | Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature |
| title_fullStr | Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature |
| title_full_unstemmed | Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature |
| title_short | Effect of Sequential Inoculation of <i>Tetragenococcus halophilus</i> and <i>Wickerhamomyces anomalus</i> on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature |
| title_sort | effect of sequential inoculation of i tetragenococcus halophilus i and i wickerhamomyces anomalus i on the flavour formation of early stage moromi fermented at a lower temperature |
| topic | moromi fermentation sequential inoculation <i>Tetragenococcus halophilus</i> <i>Wickerhamomyces anomalus</i> synergism flavour compounds |
| url | https://www.mdpi.com/2304-8158/12/18/3509 |
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