This study investigated the application of water-oil-water (W₁/O/W₂) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W₁ and external W₂ phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC–MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality.

这项研究调查了水油-水-水（W ₁ / O / W ₂）双乳剂（DE）在酵母包封和相继接种鲁氏合酵母和嗜盐四核球菌在酱油发酵的moromi阶段中的NaCl和/或降低的酱油发酵阶段的应用。用KCl取代。Z. rouxii和嗜盐链球菌分别掺入DE的内部W ₁和外部W ₂相中。NaCl的减少和取代促进嗜盐丁酸杆菌生长到8.88 log CFU / mL，同时糖消耗更快，乳酸产量增加。不用替代就还原NaCl可以提高最终pH（5.49），并减少醇，酸，酯，呋喃和苯酚的含量。然而，DE的应用导致了moromi具有与高盐相似的微生物学和理化特性。GC-MS数据的主成分分析表明，减盐酱油的香气与标准酱油中的香气相同，这表明在不影响酱油质量的前提下生产低盐酱油的可行性。