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A two‐step inoculation of Candida etchellsii to enhance soy sauce flavour and quality
Author(s) -
Feng Jie,
Zhan XiaoBei,
Zheng ZhiYong,
Wang Dong,
Zhang LiMin,
Lin ChiChung
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03071.x
Subject(s) - flavour , food science , inoculation , yield (engineering) , chemistry , yeast , biology , horticulture , biochemistry , materials science , metallurgy
Summary 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 °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. 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.