Application of Pediococcus halophilus on Removing Secondary Precipitate and Biogenic Amine of Soy Sauce
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Abstract:
In this work, a strain of Pediococcus halophilus was isolated from soy sauce moromi and amplified, which was inoculated into the moromi of soy sauce on its early fermentation stage in the amount of 1×106 CFU/g moromi, then the resulting moromi was managed according to the protocol of high-salt and diluted-state soy sauce. The end product was subjected to destructive test under 50 ℃ with shaking of 200 rpm. Then the formation time and content of secondary precipitate were determined using naked eye observation/refrigerated centrifugation, the level of biogenic amine was detected with high efficiency liquid chromatography, the physicochemical indices and flavor were evaluated using titration method and quantitative descriptive analysis (QDA). It was found that Pediococcus halophilus deferred the occurrence of the secondary precipitation for 15 d and reduced 89.12% (p<0.01) of the secondary precipitate and 55.21% of the biogenic amine content (p<0.01), in which tryptamine and tyramine reduced 100% and 77.00%, respectively. The carbohydrate (total sugar and reducing sugar decreased by 56.32% and 64.56%, respectively) in moromi was converted into organic acids (increased by 29.80%) by Pediococcus halophilus, which enhanced the taste of sourness and the notes of sourness and caramel, lowered the taste of sweetness of soy sauce. The changes of taste and aroma of soy sauce caused by inoculating Pediococcus halophilus can be easily adjusted by blending procedure. Therefore, it is a potential method to solve the problems of secondary precipitation and biogenic amine in Chinese-type soy sauce by inoculating Pediococcus halophilus during its early moromi fermentation.
