Changes in Microorganisms and Quality of Low Salt Soy Sauce during Fermentation at Different Temperatures
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Abstract:
To investigate the effects of different fermentation temperatures on the microorganisms and product quality of low-salt soy sauce fermentation process, this study fermented low salt soy sauce at 45, 35, 25 ℃, and natural conditions, and analyzed the microbial quantity, physicochemical indicators, and quality indicators of mature sauce mash during the fermentation process. The results indicated that different temperatures had varying degrees of impact on the fermentation of low salt soy sauce. Among them, yeast rapidly dies out during the high-temperature fermentation process at 45 ℃; However, the yeast count remained at a relatively high level (6.00 lg CFU/g) throughout the entire fermentation process at other temperatures, resulting in significant differences in the total number of microorganisms during fermentation at different temperatures. Relatively speaking, high-temperature fermentation at 45 ℃ was beneficial for improving fermentation speed, with significantly higher levels of reducing sugars（2.52 g/100g）and sweet amino acids（11.92 g/kg）compared to other temperatures, and lower levels of biogenic amines（78.88 mg/kg）. However, fermentation at 45 ℃ was not conducive to the formation and accumulation of volatile flavor compounds in low salt soy sauce, especially phenolic and ester compounds; The lower the fermentation temperature, the more favorable it was for the accumulation of phenols, esters, and other compounds. The sensory evaluation results showed that the sensory quality of soy sauce fermented at 35 °C was the best, followed by soy sauce fermented at 45 °C. The color and aroma of soy sauce fermented at 25 °C and under natural conditions were both poor. Additionally, at medium to low temperatures (35, 25 ℃, and room temperature), a serious "film production" occurs on the surface of the fermented liquor at the end of fermentation. In summary, 45 °C can ensure the normal dilute state fermentation of low-salt soy sauce, but its flavor and color still have some shortcomings. The results can provide reference for the optimization and regulation of low-salt soy sauce fermentation process in the future.
