The latest advances on soy sauce research in the past decade: Emphasis on the advances in China

X Gao, X Zhao, F Hu, J Fu, Z Zhang, Z Liu… - Food Research …, 2023 - Elsevier
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in
catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming …

Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review

Y Liu, G Sun, J Li, P Cheng, Q Song, W Lv… - Food Research …, 2024 - Elsevier
Soy sauce is a traditional fermented food produced from soybean and wheat under the
action of microorganisms. The soy sauce brewing process mainly involves two steps …

Insight into the formation mechanism of algal biofilm in soy sauce wastewater

J Qian, T Wan, Y Ye, J Li, T Toda, H Li, M Sekine… - Journal of Cleaner …, 2023 - Elsevier
Microalgal-biofilm-based wastewater treatment refers to a microalgae-dominated biofilm
community in non-axenic systems, in which co-existing bacteria and microbial extracellular …

Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy …

X Kuang, H Su, W Li, L Lin, W Lin, L Luo - Food Research International, 2022 - Elsevier
The soy sauce produced by Cantonese fermentation has a unique flavor, among which
brine fermentation plays an important role. In this fermentation process, 61 volatile …

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making

L Zhang, S Xiong, T Du, M Xiao, Z Peng, M Xie, Q Guan… - Food Bioscience, 2023 - Elsevier
Koji making is a crucial stage of soy sauce production that affects the later fermentation
efficiency and final product quality. However, little is understood about the dynamics and …

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

G Tan, Y Wang, M Hu, X Li, X Li, Z Pan, M Li… - Frontiers in …, 2022 - frontiersin.org
Microorganisms play essential roles in flavor formation during soy sauce fermentation.
Different soy sauce fermentation types significantly affect flavor formation. However …

Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active …

H Liu, X Chen, J Lu, D Wu - Journal of the Science of Food and …, 2024 - Wiley Online Library
BACKGROUND The present study aimed to determine the components related to sensory
properties in soy sauce and to characterize the differences between low‐salt solid‐state …

[HTML][HTML] Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce

Y Zhang, Y Feng, H Shi, K Ding, X Zhou, G Zhao… - Lwt, 2022 - Elsevier
Steam explosion (SE) can improve the degradation efficiency of macromolecules such as
defatted soybean meal (DSM). In this study, the physicochemical properties and the …

Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality

J Wang, Z Xie, Y Feng, M Huang, M Zhao - Food Control, 2024 - Elsevier
Salt-tolerant yeast is very important for the formation of soy sauce flavor. In this work, the
optimal ratios of Zygosaccharomyces rouxii (Z. rouxii) and Wickerhamiella versatilis (W …

Microbial consortia and up-to-date technologies in global soy sauce production: A review.

SY Chong, Z Ilham, NIP Samsudin… - International Food …, 2023 - search.ebscohost.com
Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines.
As consumers around the world are becoming more adventurous with their eating choices …