FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 212-216.doi: 10.7506/spkx1002-6630-201307044

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Effects of Glycine Betaine and Complex Cellulase on the Fermentation of Soy Sauce

WEI Lu-ning1,LI Fen-fang2,HU Wen-feng1,*, WU Hui-ling3,ZHOU Zhao-hui3,LI Tie-qiao3,HAN Chun3, HUANG Zao-cheng3,CHEN Yong-quan1   

  1. 1. Laboratory of Applied Microbiology, Department of Biological Engineering, College of Food Science, South China Agricultural University, Guangzhou 510642, China;2. Institute of Banana and Plantain of Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China;3. Pearl River Bridge Biotechnology Co. Ltd., Zhongshan 528415, China
  • Received:2012-03-05 Revised:2013-03-04 Online:2013-04-15 Published:2013-03-20
  • Contact: Wen-Feng HU E-mail:wfhu@scau.edu.cn

Abstract: The microorganisms and inherent or exogenous enzymes have very low activity because of high osmotic pressure during the traditional fermentation of high-salt liquid state soy sauce, which results in a low conversion rate of raw materials and a prolonged fermentation period. Glycine betaine is one of the compatible solutes synthesized by microorganisms under high osmotic pressure which protects the microorganisms and enzymes. In this study, glycine betaine was used added at different time points (0 d or 30 d) in the fermentation of high-salt liquid state soy sauce to protect microorganisms and external complex cellulase. The results showed that simultaneous addition of 0.20% or 0.30% glycine betaine and 0.15% complex cellulose (105 EGu/100 g sauce mash) before and after 30 d soy sauce fermentation obviously improved protein conversion rate by 2.26%-7.92%. Glycine betaine improved the quality of soy sauce effectively, and shortened the fermentation period by about15 d. Average protein conversion rate was increased by 3.17% when adding glycine betaine and complex cellulase after 30 d fermentation than before the beginning of fermentation.

Key words: high-salt liquid state soy sauce, compatible solutes, glycine betaine, complex cellulase, protein conversion rate, fermentation period

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