Abstract
Objectives
To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production.
Results
Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg−1 when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content.
Conclusions
B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.
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Acknowledgments
This work was supported by the National Natural Science Foundation of China (31371821) and the Technology Research Program of Guangdong, China (2015B020205002).
Supporting information
Supplementary Fig. 1—Identification of strain JY06 as Bacillus amyloliquefaciens by phylogenetic analysis based on 16S rDNA and partial arcA sequences.
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Zhang, J., Du, G., Chen, J. et al. Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation. Biotechnol Lett 38, 1723–1731 (2016). https://doi.org/10.1007/s10529-016-2147-7
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DOI: https://doi.org/10.1007/s10529-016-2147-7