@article{LIU2025, 
author = {Xueli LIU and Rongrong CUI and Yulin LU and Pei LI and Guozhong ZHAO},
title = {Effect of amino acid composition of yeast extract on the microbial indicators and quality of brewed soy sauce},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {8},
pages = {89-94},
keywords = {soy sauce, yeast extract, amino acid, microbial community, flavor},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.08.014},
doi = {10.11882/j.issn.0254-5071.2025.08.014},
abstract = {In this experiment, the effects of adding five types of yeast extracts (Y1-Y5) on the microbial community and quality of brewed soy sauce (SY1-SY5) were studied. The results indicated that Proteobacteria and Frimicutes dominated the microbial community of brewed soy sauce. After adding 5 kinds of yeast extracts, the contents of reducing sugar, total acid, amino acid nitrogen, soluble salt-free solids and volatile flavor components in the soy sauce fermented for 90 d were all increased compared with the brewed soy sauce without adding yeast extracts (CK). Soy sauce with Y1 addition (SY1) (neutral-non-polar, neutral-polar, acidic and basic amino acid mass ratio 40:18:27:15) had the highest intensity of caramel aroma, malt aroma and smoky aroma, and the highest overall aroma score. This research provided new ideas for the regulation of soy sauce fermentation.}
}