Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation.
OBJECTIVE
To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production.


RESULTS
Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg(-1) when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content.


CONCLUSIONS
B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
Jiran
J
Zhang
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
Guocheng
G
Du
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.|National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.
Jian
J
Chen
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. ffang@jiangnan.edu.cn.|School of Biotechnology, Jiangnan University, Wuxi, 214122, China. ffang@jiangnan.edu.cn.
Fang
F
Fang
D000069977:Bacillus amyloliquefaciens / Q000502:physiology*; D002956:Citrulline / Q000032:analysis*; D005285:Fermentation; D045730:Soy Foods / Q000382:microbiology*; D014520:Urethane / Q000032:analysis
D002956:Citrulline; D014520:Urethane
Arginine deiminase pathway; Bacillus amyloliquefaciens; Citrulline; Ethyl carbamate; Soy sauce