Abstract: A strain of Pediococcus pentosaceus was screened from fermented soy sauce mash. The growth characteristics such as growth temperature, growth pH and salt resistance of this strain were investigated. Organic acids in culture broth were determined by ion chromatography. In addition, the inoculation of this strain during the second fermentation phase of low-salt solid-state soy sauce was studied by using original broth without lactic acid bacteria as control. Physiochemical properties and economic index of soy sauce samples were analyzed, and volatile aroma components were collected by HS-SPME and analyzed by GC-MS. The results indicated that the growth conditions of this strain were suitable for the fermentation environment of soy sauce mash. The major organic acids fermented by this strain were lactic acid and caproic acid, which were consistent with major organic acids of soy sauce. The inoculation of Pediococcus pentosaceus during the second fermentation phase of low-salt solid-state soy sauce exhibited an important improvement effect on volatile aroma components, physiochemical properties and economic index.

Key words: Pediococcus pentosaceus, low-salt solid-state soy sauce fermentation, application