Abstract: In order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community succession and the changes of total acid, moisture, protease, glucoamylase, amylase and volatile flavor substances during the fermentation of soy sauce koji, and the correlation between microbial community succession and volatile flavor substances was investigated. The results showed that 10 bacterial genera with relative abundance greater than 1% including Weissella, Staphylococcus and Lactobacillus, and three fungal genera with relative abundance greater than 1% including Kodamaea, Aspergillus and Candida were identified, with Weissella, Kodamaea and Aspergillus being dominant throughout the whole fermentation period. With the increase in fermentation time, the moisture content decreased, the total acid content and the activities of protease, amylase and glucoamylase increased, and the total content of volatile flavor substances showed an increasing trend, reaching 4 381.31 μg/100 g at the end of fermentation (48 h). Correlation analysis showed that dominant microorganisms, such as Weissella, Lactobacillus and Kodamaea, affected the activities of protease, glucoamylase and amylase, and significantly influenced the formation of various volatile flavor substances, such as alcohols, aldehydes, esters, acids and pyrazines. This study provides a scientific basis and theoretical foundation for the improvement of the quality of soy sauce koji and the development of koji making technology.

Key words: soy sauce koji; bacteria; fungi; enzyme activities; volatile flavor compounds