Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce
This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii...
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| Format: | Article |
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Elsevier
2018
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| Online Access: | https://eprints.nottingham.ac.uk/50437/ |
| _version_ | 1848798250956488704 |
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| author | Devanthi, Putu Virgina Partha Linforth, Robert El Kadri, Hani Gkatzionis, Konstantinos |
| author_facet | Devanthi, Putu Virgina Partha Linforth, Robert El Kadri, Hani Gkatzionis, Konstantinos |
| author_sort | Devanthi, Putu Virgina Partha |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W1 and external W2 phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC–MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality. |
| first_indexed | 2025-11-14T20:16:48Z |
| format | Article |
| id | nottingham-50437 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:16:48Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-504372020-05-04T19:48:25Z https://eprints.nottingham.ac.uk/50437/ Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce Devanthi, Putu Virgina Partha Linforth, Robert El Kadri, Hani Gkatzionis, Konstantinos This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W1 and external W2 phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC–MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality. Elsevier 2018-08-15 Article PeerReviewed Devanthi, Putu Virgina Partha, Linforth, Robert, El Kadri, Hani and Gkatzionis, Konstantinos (2018) Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chemistry, 257 . pp. 243-251. ISSN 0308-8146 Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC–MS https://doi.org/10.1016/j.foodchem.2018.03.022 10.1016/j.foodchem.2018.03.022 10.1016/j.foodchem.2018.03.022 10.1016/j.foodchem.2018.03.022 |
| spellingShingle | Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC–MS Devanthi, Putu Virgina Partha Linforth, Robert El Kadri, Hani Gkatzionis, Konstantinos Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| title | Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| title_full | Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| title_fullStr | Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| title_full_unstemmed | Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| title_short | Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| title_sort | water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce |
| topic | Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC–MS |
| url | https://eprints.nottingham.ac.uk/50437/ https://eprints.nottingham.ac.uk/50437/ https://eprints.nottingham.ac.uk/50437/ |