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Effects of Amino Acid Composition of Yeast Extract on the Microbiota and Aroma Quality of Fermented Soy Sauce by Xinyun Zhou; Ting Guo; Yulin Lu; Hadiatullah Hadiatullah; Pei Li; Kaili Ding; Guozhong Zhao is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effects of Amino Acid Composition of Yeast Extract on the Microbiota and Aroma Quality of Fermented Soy Sauce about?

Yeast extracts, of which amino acids are the main component, can be directly applied to improve the flavor of final soy sauce. In this study, the potential of commercial yeast extracts was explored from amino acid approach to enhance the flavor quality of soy sauce by shaping the core fermentation microbiota. Alkaline and neutral amino acids favored the competitive benefits of flavor-producing bacteria, while acidic amino acids promoted the stress resistance of the fermentation microbiota, especially the abundance of Lactobacillus, which increased to 18.03–23.78% and became the predominant microbiota. The mass ratio of neutral-nonpolar: neutral-polar: acidic: alkaline amino acids was 40: 18: 27: 15, which provided the optimal improvement of soy sauce aroma. The formulation and activated the metabolic pathways of 3-methyl-1-butyraldehyde, 3-methyl-1-butanol and 2-methyl-1-propanol through Leu and Ile, resulting in a 52.6% increase in malt-like aroma. This study provides a new idea for the regulation of soy sauce fermentation.

Who reads Effects of Amino Acid Composition of Yeast Extract on the Microbiota and Aroma Quality of Fermented Soy Sauce?

Author

Xinyun Zhou; Ting Guo; Yulin Lu; Hadiatullah Hadiatullah; Pei Li; Kaili Ding; Guozhong Zhao

Publisher

Elsevier BV

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)