Biochemical changes in low-salt solid-state fermented soy sauce

These results suggested that the biochemical changes characters were due to enzyme activities, solution balance and reaction balance, and biochemical changes contributes to improvement of the flavor of low-salt solid-state fermented soy sauce

Yanfang Zhang

2016

Scholarcy highlights

  • Soy sauce is a traditional fermented condiment commonly consumed by the people in China, Korea and Japan
  • During the fermentation of soy sauce, proteins in the raw materials were hydrolyzed into small molecular weight peptides, amino acids and ammonia by the proteases produced by A. oryzae
  • In the process of soy sauce fermentation using A. oryzae, total nitrogen, formol titration nitrogen and amino acid contents, there was hydrolysis of soybean proteins, while the total sugar and reducing sugar contents showed the hydrolysis of polysaccharide
  • Formol titration nitrogen and amino acid contents were increased obviously at the end of the fermentation, though it has some decreases at day 8 of aging period
  • The chemical analysis showed that the quality of low-salt solid-state fermented soy sauce could fulfill the Chinese national standard, it could reach the grade A
  • Free amino acids such as glutamic acid, aspartic acid and alanine were abundant and recognized as being important in the taste of low-salt solid-state fermentation soy sauce. These results suggested that the biochemical changes characters were due to enzyme activities, solution balance and reaction balance, and biochemical changes contributes to improvement of the flavor of low-salt solid-state fermented soy sauce
  • Improving the flavor compound in low-salt solid-state fermented soy sauce is more important in improving the quality when compared to the high-salt liquid-state fermented soy sauce

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