Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure

Background: Ethyl carbamate (EC), a byproduct that naturally forms in fermented foods, can cause tumors and cell death is classified as probable human carcinogen (Group 2A). EC formed through the alcoholysis reaction between ethanol carbamyl compounds. The major precursors dominantly emerging stages of differ with disparate food types, including soy sauce. This work aimed to clarify formation its influence factors throughout sauce production process or without high-pressure (HPP) treatment. Methods: Tetragenococcus halophilus, Pediococcus acidilactici, Zygosaccharomyces rouxii, Candida versatilis were added levels citrulline measured, 16S ITS assay investigated microbiota. Results: L-citrulline was found each group after fermentation for one month. In addition, generated most D (500 MPa treated raw 12% saltwater mixed bacteria, T. halophilus,P. acidilactici,Z. C. versatilis) E (soy HPP treatment) compared F 18% treatment). Conclusions: These results indicated salt concentration bacteria (T. rouxii,C. might not be production.