Salt-reduced Fermentation Method for High-salt Dilute-state Fermented Soy Sauce

Abstract

The present disclosure discloses a salt-reduced fermentation method for high-salt dilute-state fermented soy sauce, and belongs to the technical field of fermentation engineering. The present disclosure separates and screens Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 which inhibit the growth of spoilage bacteria from low-salt soy sauce mash, and by changing the microbial fermentation process of high-salt dilute-state soy sauce, the strains obtained by screening are used for the fermentation of low-salt soy sauce mash. Without changing the flavor and quality of soy sauce, low-salt fermentation of the soy sauce is enabled to proceed normally, and the biogenic amine content is less than 100 mg L−1, and the number of spoilage bacteria in the soy sauce are reduced. The prepared low-salt soy sauce has an amino acid nitrogen content of greater than 1.2 g·100 mL−1, contents of various spoilage bacteria of less than 1.0×103 CFU·g−1, a NaCl concentration of no more than 10 g·100 mL−1, and a sodium content of less than or equal to 420 mg·10 mL−1. Without the addition of preservatives, the quality stability is the same as that of soy sauce without salt reduction.

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