Biochemical changes in low-salt fermentation of solidstate soy sauce

Abstract

Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results show that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However pH was decreased during the fermentation period. Furthermore contents of free amino acids in low-salt solid-state fermentation soy sauce fluctuated during the fermentation period with most of the free amino acids increased. The analysis of free amino acid composition shows that the contents of glutamic acid, aspartic acid, alanine and leucine were higher than other amino acids. Therefore it means that these amino acids may contribute to the taste and flavor of low-salt solid-state fermentation soy sauce. Analyzing the biochemical change in the fermented process of soy sauce is helpful to find out the shortcoming of lowsalt solid-state fermented soy sauce. It is of benefit in improving the quality of low-salt solid-state fermented soy sauce.