Thesis

Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on Low-Salt Soy Sauce Fermentation

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Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage
microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops
soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been
associated with hypertension. Previous attempts has been made by lowering or substituting NaCl
during soy sauce fermentation, however, it resulted in taste alteration. In other food fermentation,
addition of starter cultures has been known for ages in aroma development during fermentation. This
study aim to select potential starter cultures to compensate the altering soy sauce flavor in low-salt
fermentation through analyzing the physicochemical properties and the aroma profile of moromi.
This study used three microorganisms, Staphylococcus condiment (SC), Clavispora lusitaniae
(CL), and Yamadazyma triangularis (YT). The microorganisms were compared to the commonly used
model Tetragenoccocus sp. (TS) and Zygosaccharomyces rouxii (ZR) in high and low-salt concentration,
HSC (18% NaCl, TS-ZR) and LSC (6% NaCl, TS-ZR). The microorganisms were further combined as five
different combinations of starter cultures, CM-1 (6% NaCl, TS-CL), CM-2 (6% NaCl, TS-YT), CM-3 (6%
NaCl, SC-ZR), CM-4 (6% NaCl, SC-CL), and CM-5 (6% NaCl, SC-YT), in low-salt concentration. Soy sauce
was prepared through a two-step fermentation process: koji and moromi. The moromi was fermented
for a month and analyzed for its physicochemical characteristic, including pH, residual reducing sugar,
protein content, and volatile aroma compounds.
The pH of low-salt moromi reached ~5.0 at day 4 while it took 21 days for the high-salt control.
The final pH was between 4.62 to 4.97 for all samples. The highest amount of residual sugar and protein
content were measured in CM-4 at 0.46 mg.mL-1 and CM-1 at 9% w/w respectively. Volatile aroma
compounds analysis showed that both salt and starter cultures affect the composition of the volatile
compounds in moromi, with acid as the prominent compound in low-salt samples and alcohol in the
high-salt sample.

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Detail Information

Series Title

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Call Number

BT-21-019

Publisher

i3L, Jakarta : i3L, Jakarta., 2021

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Soy Sauce
Low-Salt Moromi Fermentation
Starter Cultures
Indigenous Lactic Acid Bacteria and Yeast
Volatile Aromatic Compounds

Specific Detail Info

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Statement of Responsibility

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