Progress on Microorganisms and Biological Enzymes during Soy Sauce Fermentation
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Abstract:
Soy sauce is a liquid condiment produced by microbial fermentation using soybean/soybean meal and wheat flour/bran. During fermentation, the proteins, starch, and other nutrients in the raw materials are degraded by microorganisms, and the biological enzymes secreted by these microorganisms play a dominant role in this process. Currently, soy sauce manufacturers in China usually use Aspergillus oryzae 3.042 as a brewing starter. It produces alkaline and neutral proteases that decompose the proteins in the raw materials into amino acids and peptides, lending soy sauce a complex, predominantly umami flavor. However, soy sauce fermented solely by A. oryzae has limitations, such as inefficient raw material utilization and a relatively poor flavor. With increasing consumer demand for high-quality soy sauce, academia and production enterprises are improving the types and activity levels of the biological enzymes used in the fermentation process through microbial mutagenesis, multi-bacterial fermentation, and biological enzyme preparations, among other methods, to further enhance soy sauce quality. This review focuses on the key microorganisms and biological enzymes involved, and their research progress and application in soy sauce fermentation. It is hoped that this review can provide theoretical guidance for the use of microorganisms and biological enzyme preparations to improve soy sauce quality.
