Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis-Reference-Cited by-同舟云学术

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Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis

Published:2023 Issue:2 Volume:42 Page:104-113
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

NGUYEN Nguyen Thanh Hai¹,HUANG Ming Ban¹,LIU Fa Yong²,HUANG Wei-Ling¹,TRAN Huyen-Trang³,HSU Tsai-Wen⁴,HUANG Chao-Li⁵,CHIANG Tzen-Yuh⁵

Affiliation:

1. Department of Life Sciences, National Cheng Kung University, No.1 University Road East District, Tainan 701, Taiwan

2. Department of Food Processing, National Tseng-Wen Agricultural and Industrial High School, Madou, Tainan 721, Taiwan

3. Department of Biology, Institute of Natural Science Education, Vinh University, Vinh, Nghe An 461010, Vietnam

4. Endemic Species Research Institute, Chi-Chi, Nantou 552, Taiwan

5. Institute of Tropical Plant Sciences and Microbiology, National Cheng Kung University, No.1 University Road East District Tainan 701, Taiwan

Publisher

BMFH Press

Subject

Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science

Link

https://www.jstage.jst.go.jp/article/bmfh/42/2/42_2022-012/_pdf

Reference56 articles.

1. 1. Xu N, Liu Y, Hu Y, Zhou M, Wang C, Li D. 2016. Autolysis of Aspergillus oryzae mycelium and effect on volatile flavor compounds of soy sauce. J Food Sci 81: C1883–C1890.

2. 2. Wei Q, Wang H, Chen Z, Lv Z, Xie Y, Lu F. 2013. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process. Appl Microbiol Biotechnol 97: 9111–9119.

3. 3. Zhou W, Sun-Waterhouse D, Xiong J, Cui C, Wang W, Dong K. 2019. Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation. J Food Sci Technol 56: 2888–2898.

4. 4. Su NW, Wang ML, Kwok KF, Lee MH. 2005. Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji. J Agric Food Chem 53: 1521–1525.

5. 5. Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. 2017. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation. J Biosci Bioeng 123: 203–208.

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