Research progress of flavor bacteria in soy sauce fermentation

Authors

XU Yantao, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
ZHOU Kai, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
JIANG Xuewei, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China; Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China
LIANG Shengnan, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
ZHANG Wei, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
PENG Dong, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
ZHOU Shangting, Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China; Jiajia Food Group Co., Ltd., Changsha, Hunan 410600, China
LUO Xiaoming, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China

Abstract

The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.

Publication Date

4-28-2019

First Page

217

Last Page

222

DOI

10.13652/j.issn.1003-5788.2019.04.040

Recommended Citation

Yantao, XU; Kai, ZHOU; Xuewei, JIANG; Shengnan, LIANG; Wei, ZHANG; Dong, PENG; Shangting, ZHOU; and Xiaoming, LUO (2019) "Research progress of flavor bacteria in soy sauce fermentation," Food and Machinery: Vol. 35: Iss. 4, Article 40.
DOI: 10.13652/j.issn.1003-5788.2019.04.040
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/40

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