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首页> 外文期刊>African Journal of Biotechnology >Biochemical changes in low-salt solid-state fermented soy sauce
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Biochemical changes in low-salt solid-state fermented soy sauce

机译：低盐固态酱油的生化变化

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摘要

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 showed 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 total free amino acids in low-salt solid-state fermentation soy sauce fluctuated during the fermentation period, and in most periods, it was 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. The biochemical changes characters were due to enzyme activities, solution balance and reaction balance, and biochemical changes contributed to the improvement of the?flavor?of?low-salt solid-state fermented soy sauce. Analyzing the biochemical change in the fermented process of soy sauce is helpful in finding out the shortcoming of low-salt solid-state fermented soy sauce.
机译：用脱脂大豆和麦麸制备低盐固态发酵酱油。研究了酱油熟化过程中的生化变化。结果表明，经过15天的老化后，总氮，福尔莫尔滴定氮，游离氨基酸，还原糖，总糖和棕色的含量均增加了。然而，在发酵期间pH降低。此外，低盐固态发酵酱油中的总游离氨基酸含量在发酵期间波动，并且在大多数时期中增加。游离氨基酸组成的分析表明，谷氨酸，天冬氨酸，丙氨酸和亮氨酸的含量均高于其他氨基酸。因此，这意味着这些氨基酸可能有助于低盐固态发酵酱油的味道和风味。生化变化特征归因于酶活性，溶液平衡和反应平衡，而生化变化有助于改善低盐固态发酵酱油的风味。分析酱油发酵过程中的生化变化有助于发现低盐固态发酵酱油的缺点。

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