A two-step inoculation of Candida etchellsii to enhance soy sauce flavour and quality

作者：Feng, Jie; Zhan, Xiao-Bei^*; Zheng, Zhi-Yong; Wang, Dong; Zhang, Li-Min; Lin, Chi-Chung

来源：International Journal of Food Science and Technology, 2012, 47(10): 2072-2078.

DOI：10.1111/j.1365-2621.2012.03071.x

• Candida etchellsii
• free amino acid
• organic acid
• soy sauce
• two-step inoculation
• volatile flavour compounds

Effects of novel two-step inoculation to enhance soy sauce special flavour in Candida etchellsii were investigated at the cell growth phase. The first-stage consists of a 5% culture inoculum of log phase cells at 30-day. Subsequently, a 20% culture inoculum of stationary phase cells was added at 60-day. The resulting amino nitrogen and soluble salt-free solid yield reached 9.15 +/- 0.12 and 269.60 +/- 3.15 mg L-1 in 30 degrees C incubator experiments, increased by 23.1% and 17.6%, respectively, as compared to the control without culture inoculation. Maximal free amino acid yield of 58.21 +/- 1.77 g L-1 was achieved, and 39 types of volatile flavour compounds content was 17.81 +/- 0.45 g L-1, which were 1.76% and 178.7% higher than the control. A novel two-step inoculation using the C.similar to etchellsii yeast was developed and optimised. It was proven to be a feasible reproducible process for industrial application for the improvement of the flavour and quality of soy sauce production.

• 出版日期2012-10
• 单位江南大学