Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce
In this study, using Aspergillus oryzae Huniang 3.042 as the main strain for koji-making, and Aspergillus niger 3.350 and Pediococcus pentosaceus WT9 were added for multi-strain collaborative koji production. The effect on the quality of finished koji and soy sauce was explored. The results showed t...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-48.pdf |
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| Summary: | In this study, using Aspergillus oryzae Huniang 3.042 as the main strain for koji-making, and Aspergillus niger 3.350 and Pediococcus pentosaceus WT9 were added for multi-strain collaborative koji production. The effect on the quality of finished koji and soy sauce was explored. The results showed that the comprehensive quality of the finished koji and soy sauce prepared by A. niger 3.350, P. pentosaceus WT9 and A. oryzae Huniang 3.042 was the optimal. Compared with the finished koji prepared by A. oryzae Huniang 3.042, the activities of neutral protease, acidic protease, amylase and cellulase in the finished koji were increased by 27.73%, 27.52%, 79.53% and 7.46%, respectively, and the contents of total phenols and total flavonoids were increased by 9.65% and 11.04%, respectively. In addition, the use of compound strains for koji-making could increase the contents of total acid, amino acid nitrogen and reducing sugar in soy sauce increased by 12.50%, 19.61% and 69.23%, respectively, the contents of organic acid and free amino acid increased by 16.25% and 31.87%, respectively, and the contents of total phenol and total flavonoids increased by 8.12% and 59.09%, respectively. The DPPH radical scavenging rate and reducing power increased by 41.79% and 10.95%, respectively. In conclusion, the use of A. niger 3.350, P. pentosaceus WT9 and A. oryzae Huniang 3.042 to make koji had the potential to enhance the activity of the finished koji enzyme system, improve the quality and flavor of soy sauce, and increase the content of functional components. The research results could provide theoretical references for optimizing the soy sauce production process and improving the quality of soy sauce. |
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| ISSN: | 0254-5071 |