| Autor: |
Lülf RH; Chair of Microbiology, Technical University of Munich (TUM), 85354 Freising, Germany., Selg-Mann K; Abteilung Qualität und Forschung, Purvegan GmbH, 67305 Ramsen, Germany., Hoffmann T; Associate Professorship of Biotechnology of Natural Products, Technical University of Munich (TUM), 85354 Freising, Germany., Zheng T; ZIEL-Institute for Food & Health, Technical University of Munich (TUM), 85354 Freising, Germany., Schirmer M; ZIEL-Institute for Food & Health, Technical University of Munich (TUM), 85354 Freising, Germany., Ehrmann MA; Chair of Microbiology, Technical University of Munich (TUM), 85354 Freising, Germany. |
| Abstrakt: |
Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus oryzae, the microbiome of the moromi differs to soy moromi, especially in yeast composition due to the absence of Zygosaccharomyces rouxii and Debaryomyces hansenii as the dominant yeast. In this study, we monitored the addition of a carbohydrate source on the microbiome and aroma profile of the resulting sauce. Compared to previous studies, the usage of a yeast starter culture resulted in a sparsely diverse microbiota that was dominated by D. hansenii and T. halophilus. This led to a pH below 5 even after four months of incubation and most of the measured aroma compounds were pyrazines and acids. The addition of wheat and buckwheat resulted in a temporary change in the yeast consortium with the appearance of Z. rouxii and additional bacterial genera. The aroma profile differs in the presence of pyrazines and esters. Since no significant differences in the taste and odour of wheat-added and buckwheat-added sauce was sensed, both substrates influence the lupine sauce in a similar way. |
