Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation of cultures in moromi fermentation models, with r...
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Elsevier
2018
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| Online Access: | https://eprints.nottingham.ac.uk/45230/ |
| _version_ | 1848797092658544640 |
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| author | Devanthi, Putu Virgina Partha Linforth, Robert Onyeaka, Helen Gkatzionis, Konstantinos |
| author_facet | Devanthi, Putu Virgina Partha Linforth, Robert Onyeaka, Helen Gkatzionis, Konstantinos |
| author_sort | Devanthi, Putu Virgina Partha |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicochemical changes, and volatiles formation (using SPME-GC/MS) was investigated. Interestingly, an antagonism was observed as T. halophilus only proliferated (3 log increase) in the presence of Z. rouxii, while Z. rouxii growth was suppressed by 4 log in concurrence with pH increase to 7.31. Final content of reducing sugars, ethanol, acetic acid, and amino nitrogen did not differ significantly (p < 0.05) between co-inoculation and sequential inoculation. However, Z. rouxii promoted alcohols formation and produced a more complex aroma profile under suppression. According to Principal Component Analysis (PCA), the inoculation sequence (co-inoculation and sequential) has impacts on volatile compound profiles during moromi fermentation. |
| first_indexed | 2025-11-14T19:58:23Z |
| format | Article |
| id | nottingham-45230 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:58:23Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-452302020-05-04T19:29:59Z https://eprints.nottingham.ac.uk/45230/ Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation Devanthi, Putu Virgina Partha Linforth, Robert Onyeaka, Helen Gkatzionis, Konstantinos The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicochemical changes, and volatiles formation (using SPME-GC/MS) was investigated. Interestingly, an antagonism was observed as T. halophilus only proliferated (3 log increase) in the presence of Z. rouxii, while Z. rouxii growth was suppressed by 4 log in concurrence with pH increase to 7.31. Final content of reducing sugars, ethanol, acetic acid, and amino nitrogen did not differ significantly (p < 0.05) between co-inoculation and sequential inoculation. However, Z. rouxii promoted alcohols formation and produced a more complex aroma profile under suppression. According to Principal Component Analysis (PCA), the inoculation sequence (co-inoculation and sequential) has impacts on volatile compound profiles during moromi fermentation. Elsevier 2018-02-01 Article PeerReviewed Devanthi, Putu Virgina Partha, Linforth, Robert, Onyeaka, Helen and Gkatzionis, Konstantinos (2018) Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chemistry, 240 . pp. 1-8. ISSN 0308-8146 Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC–MS http://www.sciencedirect.com/science/article/pii/S0308814617312475 doi:10.1016/j.foodchem.2017.07.094 doi:10.1016/j.foodchem.2017.07.094 |
| spellingShingle | Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC–MS Devanthi, Putu Virgina Partha Linforth, Robert Onyeaka, Helen Gkatzionis, Konstantinos Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation |
| title | Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation |
| title_full | Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation |
| title_fullStr | Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation |
| title_full_unstemmed | Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation |
| title_short | Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation |
| title_sort | effects of co-inoculation and sequential inoculation of tetragenococcus halophilus and zygosaccharomyces rouxii on soy sauce fermentation |
| topic | Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC–MS |
| url | https://eprints.nottingham.ac.uk/45230/ https://eprints.nottingham.ac.uk/45230/ https://eprints.nottingham.ac.uk/45230/ |