Microbe participation in aroma production during soy sauce fermentation

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

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant.

Original languageEnglish
Pages (from-to)688-694
Number of pages7
JournalJournal of Bioscience and Bioengineering
Volume125
Issue number6
DOIs
Publication statusPublished - Jun 2018

Fingerprint

Soy Foods
Lactic acid
Fermentation
Lactic Acid
Acetic acid
Acetic Acid
Ethanol
furaneol
Bacteria
Acids
Metabolomics
Aromatic compounds
Organic acids
Metabolites
Gas chromatography
Yeast
Gas Chromatography-Mass Spectrometry
Mass spectrometry
Amino acids
Yeasts

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

Microbe participation in aroma production during soy sauce fermentation. / Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro.

In: Journal of Bioscience and Bioengineering, Vol. 125, No. 6, 06.2018, p. 688-694.

Research output: Contribution to journalArticle

Harada, Risa ; Yuzuki, Masanobu ; Ito, Kotaro ; Shiga, Kazuki ; Bamba, Takeshi ; Fukusaki, Eiichiro. / Microbe participation in aroma production during soy sauce fermentation. In: Journal of Bioscience and Bioengineering. 2018 ; Vol. 125, No. 6. pp. 688-694.
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