Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

Risa Harada, Masanobu Yuzuki, Kotaro Ito, Kazuki Shiga, Takeshi Bamba, Eiichiro Fukusaki

Research output: Contribution to journalArticlepeer-review

50 Citations (Scopus)


Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process.

Original languageEnglish
Pages (from-to)203-208
Number of pages6
JournalJournal of Bioscience and Bioengineering
Issue number2
Publication statusPublished - Feb 1 2017

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology


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