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 screensJL-5 andJDF-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, 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, contents of various spoilage bacteria of less than 1.0×10CFU·g, a NaCl concentration of no more than 10 g·100 mL, and a sodium content of less than or equal to 420 mg·10 mL. Without the addition of preservatives, the quality stability is the same as that of soy sauce without salt reduction.