Zhao, Guozhong; Li, Jingjing; Zheng, Fuping; Yao, Yunping published the artcile< The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean>, Related Products of 112-63-0, the main research area is soy sauce fermentation germinated soybean microbial diversity; antioxidant activity; flavor components; gamma-aminobutyric acid; germinated soybean sauce; microbial diversity.
The quality of com. soy sauce is variable at present. Tech. work is needed to improve the quality and flavor of soy sauce, especially in China. Material is a factor for influencing soy sauce characters in fermentation Germinated soybean sauce (fermented by germinated soybean) had a gamma aminobutyric acid (GABA) concentration of 6.83μg mL-1, whereas a control (a soy sauce fermented by soybean) had a GABA concentration of less than 2.42μg mL-1. Germinated soybean sauce also contained significantly higher levels of isoflavones, total polyphenol, and amino acid nitrogen than the control soy sauce. Microbial diversity results showed that Bacillus was the dominant bacteria in germinated soy sauce compared with the control. Aldehydes, alcs., esters, and phenols were the major flavor components of germinated soybean sauce. A soy sauce with high levels of GABA, isoflavones, and total polyphenol was developed using germinated soybean. Stenotrophomonas, the typical pathogen found in the control, was reduced dramatically and replaced by Bacillus during fermentation with the germinated soybean. The germinated soybean sauce exhibited a better aroma and taste than the control. Soy sauce fermented by soybeans that germinated for 48 h exhibited greater advantages than soy sauce that germinated for 24 and 72 h. 2020 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Related Products of 112-63-0.
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