The Effect On The Flavor Of Soy Sauce By Adding Salt-Tolerant Lactic Acid Bacteria

At present, there are many reports on the effect on the flavor by adding yeasts in soy sauce, but less study on the addition of lactic acid bacteria. It has not been reported that effect in the co-fermentation by adding salt-tolerant yeasts and salt-tolerant lactic acid bacteria in soy sauce fermentation.Using dialysis training technology, we found that the synergy between salt-tolerant lactic acid bacteria and yeasts in mash of soy sauce. The effect on the main flavor in soy sauce by adding the salt-tolerant lactic acid bacteria in the fermentation process was also investigated. We found that adding the salt-tolerant lactic acid bacteria in the mash of soy sauce could significantly promote the growth of T (Tetragenococcus halophila) yeast and the S(Zygosaccharomyces rouxii) yeast, which increased the number of salt-tolerant lactic acid bacteria. The results showed that the addition104/ml salt-tolerant lactic acid bacteria in the early stage of fermentation in the mash of soy sauce could stabilize the pH value, the total acid and increase the production speed of reducing sugar, resulting in the improvement of the main soy-sauce flavor.Detection of the chemical indicators during fermentation on process in the high-salt mash of soy sauce showed that the addition of salt-tolerant lactic acid bacteria can effectively control the changes of chemical indicators in the mash of soy sauce, which would not cause too higher total acid content in mash of soy sauce and also increased the amino nitrogen content, enhancing the flavor of soy sauce.Detection of organic acids showed that the addition of salt-tolerant lactic acid bacteria increased eight of nine kinds of the main organic acids in mash of sauce, which greatly improve the taste of soy sauce.Detection of the15kinds of major aroma components in mash of soy sauce showed that11kinds of aroma components including HEMF, ethyl lactate had been improved by adding salt-tolerant lactic acid bacteria, the type of aroma components of test group is the highest in five samples. There are37kinds of aroma types in the test group more than those that in the blank sample. Therefore, it is beneficial to improve the flavor of traditional soy sauce by adding salt-tolerant lactic acid bacteria.