ArticleFoods (Basel, Switzerland)2024
A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Tartrazine Clears Live Cells while Preserving Viability at High Refractive Indices and Osmolality.Bioconjugate chemistry · 2026Article
- Tartrazine clears live cells while preserving viability at high refractive indices and osmolality.bioRxiv : the preprint server for biology · 2026Article
- From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.Frontiers in nutrition · 2026Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Synthetic microbial community SMC-L1 optimizes flavor chemistry in reduced salt soy sauce via targeted metabolic reprogramming.Frontiers in microbiology · 2025Article
- Solid-State Fermentation Engineering of Traditional Chinese Fermented Food.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
5 authors.
Funding
Abstract
Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce consumers' salt intake. The SR soy sauce was found to have an amino acid nitrogen content of 8.40 g/L and over 80 kinds of flavor substances, which were significantly higher than those of low-salt solid-state fermented soy sauce and approximately equal to HS soy sauce. Compared with HS soy sauce, the salt content of the SR soy sauce was reduced by 59.2%, achieving the salt reduction goal. The proportion of umami amino acids in SR soy sauce reached 32.0% of the total level, enhancing SR soy sauce's quality. Hence, the new fermentation process can decrease salt content and shorten fermentation time.
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Registered trials
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