Health concerns related to excessive salt consumption have increased the demand for foods with reduced salt content. However, it is a challenge to perform low salt fermentation of high salt liquid-state (HSL) soy sauce due to the interplay between salt and microorganisms. In this study, ≤12 % (w/v) NaCl led to failed fermentation of HSL soy sauce. At 9 % (w/v) NaCl, amino acid nitrogen decreased to 0.31 g/100 mL, total acid increased to 10.1 g/L, and biogenic amines increased to 904.49 mg/L. With reduced salt, the total number of bacteria (1–2 orders of magnitude) and spoilage bacteria (Bacillus, Kurthia, Staphylococcus saprophyticus, and Lactobacillus pobuzihii) increased, and the total number of functional microorganisms (Weissella, Zygosaccharomyces, and Candida) decreased. Unacceptable volatiles contents were higher in reduced-salt soy sauce than in normal salt soy sauce. Most of the unacceptable volatiles were positively correlated with spoilage bacteria.

与过量食盐相关的健康问题增加了对低盐食品的需求。然而，由于盐和微生物之间的相互作用，对高盐液态 (HSL) 酱油进行低盐发酵是一项挑战。在这项研究中，≤12% (w/v) NaCl 导致 HSL 酱油发酵失败。在 9% (w/v) NaCl 下，氨基酸氮降低至 0.31 g/100 mL，总酸增加至 10.1 g/L，生物胺增加至 904.49 mg/L。随着盐分减少，细菌总数（1-2 个数量级）和腐败菌（芽孢杆菌、Kurthia、Staphylococcus saprophyticus和Lactobacillus pobuzihii）增加，功能微生物总数（Weissella、Zygosaccharomyces和Candida ) 减少。减盐酱油中不可接受的挥发物含量高于普通盐酱油。大多数不可接受的挥发物与腐败菌呈正相关。