Dynamics of microbial communities, ethyl carbamate, biogenic amines,and major metabolites during fermentation of soy sauce

摘要

In this study, the dynamics of the microbial communities and metabolites for soy sauce were investigated. The succession of microbiota was divided into three phases in process. Dynamics of physicochemical properties coincided with the succession of dominant genera in the first 3 months, hereafter changed slightly. The contents of L-malic acid, pyroglutamic acid, and lactic acid were increased by 11.79, 11.39, and 3.19 times (p 0.05), respectively, compared with that in the initial moromi. The contents of volatiles were changed in the later phase significantly, and dominant constituents were positive correlated with the dominant genera. The ethyl carbamate (EC) and seven kinds of biogenic amines (BAs) reached the maximum in the third month, then their contents decreased. The EC forming involved in two phases, the metabolic pathway was partly shared with that of putrescine biosynthesis. These results laid an important foundation in reducing the endogenous hazards by bioturbating.