Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce

Yunzi Feng; Ziming Xie; Mingtao Huang; Xing Tong; Sha Hou; Hoeseng Tin; Mouming Zhao

doi:10.1016/j.foodres.2023.113756

Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce

Food Res Int. 2024 Feb:177:113756. doi: 10.1016/j.foodres.2023.113756. Epub 2023 Nov 27.

Authors

Yunzi Feng¹, Ziming Xie¹, Mingtao Huang², Xing Tong³, Sha Hou⁴, Hoeseng Tin⁵, Mouming Zhao⁶

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
³ Guangdong Haitian Innovation Tech Co., Ltd., Foshan, Guangdong 528000, China.
⁴ Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China.
⁵ Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China. Electronic address: tinhoeseng@haday.cn.
⁶ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China. Electronic address: femmzhao@scut.edu.cn.

PMID: 38225154
DOI: 10.1016/j.foodres.2023.113756

Abstract

The flavor regulation of soy sauce fermented in winter is imminent challenge for the industry, while fermentation temperature is considered as an effective method to fortify soy sauce flavor. Thus, industrial-level fermentation systems with controlled temperature at 30°C (SSCT) and regular temperature (SSRT) in winter were designed to elucidate molecular basis and microbial regulatory mechanism of temperature-controlled flavor enhancement of soy sauce. Sensory evaluation suggested 30°C fermentation enhanced caramel-like, floral, fruity, roasted nut and smoky aroma. A total of 160 volatiles were identified, of which 39 components were evaluated for odor activity value (OAV). Eleven volatiles were determined as the odor markers distinguishing the aroma profiles of SSRT and SSCT, among which 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, caramel-like), β-damascenone (floral), ethyl 2-methylpropanoate (fruity), ethyl acetate (fruity) and 2/3-methyl-1-butanol (malty, alcoholic) were largely responsible for the flavor enhancement. Moreover, high-throughput sequencing results demonstrated the temperature intervention induced more differential bacterial structure (R = 0.324, P = 0.001) than fungal structure (R = 0.069, P = 0.058). Correlation analysis revealed dominant and low-abundance genus together drove the formation and variation of volatile profile, particularly Weissella, Tetragenococcus, Starmerella and Pediococcus. Representatively, the formation pathways of key aroma substances HDMF and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) were elaborated. Both temperature-mediated abiotic reactions and gene functions of microbiota were proposed to favor the yields of HDMF and C₅ precursor of HEMF, whereas the small populations of Zygosaccharomyces and insufficient acetaldehyde limited the elevation of the HEMF level through the biosynthesis pathway. This study provided the practical and theoretical basis for the industrial applications of temperature control in soy sauce fermentation.

Keywords: Flavor regulatory mechanism; Microbial community; Soy sauce; Temperature-driven; Winter.

MeSH terms

Fermentation
Microbiota*
Odorants / analysis
Soy Foods* / analysis
Temperature