Application of soy sauce electrodialysis brine in the koji-making of soy sauce

Application of soy sauce electrodialysis brine in the koji-making of soy sauce

Blog Article

Koji of soy sauce was prepared by using the soy sauce electrodialysis brine (SSEB) obtained from the desalination process of soy sauce by electrodialysis as a medium for soaking soybeans.The physicochemical indexes and volatile flavor substances of finished koji and soy sauce mash were determined, and the microbial composition was analyzed.The results showed that when the salt content of soybeans in the koji-making with SSEB process was controlled at 3% (wet mass), the total number of bacterial colonies in QUINOA PUFFS the koji was reduced, while the number of yeasts was not significantly affected under this condition.The neutral protease activity of the finished koji was (941±18) U.

The microbial diversity was higher in samples during both the koji-making and fermentation stages.The dominant bacteria in the finished koji were Staphylococcus, whereas the hr cable dominant bacteria were Tetragenococcus and Staphylococcus, the fungal community was dominated by Millerozyma and Zygosaccharomyces in the later stages of fermentation.The amino acid nitrogen content in the soy sauce made with SSEB reached above 0.8 g/100 ml, the total acid content was reduced by 22.

50%.And the contents of higher alcohols and acids among the volatile flavor substances were relatively high, which contributed to a delightful fermented soybean aroma and bouquet aroma, effectively reducing off-flavors caused by the proliferation of non-beneficial bacteria.The study demonstrated that employing SSEB for koji-making could promote the establishment of beneficial bacterial communities during fermentation, improve the flavor of soy sauce, and maintain fermentation homeostasis and the biological safety of soy sauce.