A two‐step inoculation of Candida etchellsii to enhance soy sauce flavour and quality |
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Authors: | Jie Feng Xiao‐Bei Zhan Zhi‐Yong Zheng Dong Wang Li‐Min Zhang Chi‐Chung Lin |
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Affiliation: | The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China |
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Abstract: | 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. |
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Keywords: | Candida etchellsii free amino acid organic acid soy sauce two‐step inoculation volatile flavour compounds |
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