Food additives are artificial or natural substances that are added to food to improve the color, aroma, taste, and other qualities, and to meet processing requirements. For the concern of food health and safety, brewed soy sauce without additives has attracted consumers’ attention. Here, only four necessary raw materials including soybean, wheat, salt, and water were added. High-salt soy sauce fermentation was conducted for six months by sequential inoculation of lactic acid bacteria and yeast under different brine content (18%, 20%, and 22%). By analyzing the physicochemical indicators during moromi, three soy sauces (No. 1: 18% salt, inoculated with Tetragenococcus halophilus and Zygosaccharomyces rouxii, No. 5: 20% salt, inoculated with T. halophilus and Z. rouxii, No. 11: 22% salt, inoculated with T. halophilus and Candida versatilis) were selected and sterilized to produce finished products for further comparative investigation. Results showed that the flavor components of these three soy sauces were richer in variety than the commercial soy sauces and No. 11 soy sauce was detected to have the largest total amount of organic acids. Plate count agar analysis revealed that the free amino acid differences of soy sauces were distinct, among which the No. 11 soy sauce had the highest glutamate content of 19.64 g L−1. Besides, it was found that the shelf life of these three soy sauces could reach two years at 4 ℃. This study suggests that the high-salt soy sauce made by rational application of lactic acid bacteria, yeast, and effective sterilization can have high quality and long shelf life without adding any additives.

中文翻译：

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接种乳酸菌和酵母发酵无添加剂高盐液态酱油

食品添加剂是添加到食品中以改善色、香、味等品质，满足加工要求的人工或天然物质。出于对食品健康和安全的关注，不含添加剂的酿造酱油受到了消费者的关注。这里只添加了大豆、小麦、盐和水四种必需的原料。通过在不同卤水含量（18%、20%和22%）下依次接种乳酸菌和酵母进行高盐酱油发酵6个月。通过对醪液理化指标的分析，三种酱油（1号：18%盐，接种嗜盐四联菌和鲁氏接合酵母，5号：20%盐，接种嗜盐杆菌和鲁氏酵母，11号： 22% 盐，接种 T。选择嗜盐菌和通用念珠菌）并进行灭菌以生产成品以进行进一步的比较研究。结果表明，这三种酱油的风味成分比市售酱油种类丰富，11号酱油的有机酸总量最大。平板计数琼脂分析显示，酱油的游离氨基酸差异明显，其中11号酱油的谷氨酸含量最高，为19.64 g L-1。此外，发现这三种酱油在4℃下的保质期可达两年。本研究表明，合理应用乳酸菌、酵母菌，经过有效杀菌制成的高盐酱油，在不添加任何添加剂的情况下，品质优良，保质期长。