Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters

Abstract

Fermentation with excellent aroma-producing yeasts can enhance the flavour of soy sauce. In this work, Millerozyma farinosa CS2.23, Zygosaccharomyces rouxii CS2.42, and Candida parapsilosis CS2.53 were added to the high-salt liquid-state moromi to promote soy sauce fermentation. All three yeasts improved the TE of soy sauce, the highest of which reached 1.03 g/L with added CS2.42. Other quality indexes of soy sauce, including RS, TA, and AN, were not greatly affected. The volatile esters of soy sauce added to the three yeasts increased by 108.85%, 166.71%, and 113.61% compared with the control through GC-MS analysis. Obviously, CS2.42 had an excellent ability to produce esters. Studying the biosynthesis pathway of esters, CS2.42 has the best esterification ability, while CS2.53 has the advantage of alcoholysis ability. The exploration of the biosynthetic pathway of acetate and ethyl esters has laid a foundation for regulating esters in soy sauce fermentation.

Keywords: 2-methyl-3-heptanone (PubChem CID: 25611); Acetic (PubChem CID: 176); Aroma-producing yeasts; Biosynthesis pathway of esters; Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); High-salt liquid-state fermentation; Isoamyl acetate (PubChem CID: 31276); Isoamylol (PubChem CID: 31260); Soy sauce; Triacetin (PubChem CID: 5541); Volatile esters.