Citrulline Accumulated by Weissella confusa during Soy Sauce Fermented Process
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Abstract:
Ethyl carbamate (EC), a widespread by-product in fermented food, was classified as a group 2A carcinogenic compound, in addition to the occurrence of alcoholic beverages, EC can be found in fermented soybean products. In this work, the correlations of EC with urea and citrulline in soy sauce during fermentation were analyzed. Furthermore, the effects of Weissella confusa on the citrulline accumulation were discussed. Results showed that EC in soy sauce fermented liquor was formed when the pH was about 4.8, there was a significant correlation of citrulline with EC content. Lactic acid bacteria were isolated from moromi mash during this stage, and weissella confusa was the main lactobacillus, but their citrulline accumulation abilities were different. Citrulline accumulated stages of Weissella confusa in the medium with or without 18% NaCl are after stationary phase and the whole growing time respectively. The ability to accumulated citrulline by Weissella confusa was activated by saline stress, the optimal pH and high concentrate of glucose accelerated the citrulline accumulation.
