Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce.

ABSTRACT: Walnut, the world's most cultivated oilseed tree, produces protein-rich meal after oil extraction, offering a promising plant protein source, though its efficient utilization remains challenging. This study employed high throughput sequencing and flavoromics to evaluate the effects of high temperature steam pretreatment (HTSP) on the flavor and microbial composition of walnut meal soy sauce (WMSS). HTSP increased the total nitrogen (1.10 g/100 g), amino acid nitrogen (1.46 g/100 g), and titratable acidity (0.77 g/100 g) in WMSS. During fermentation, Aspergillus and Enterobacter were the dominant microorganisms, while Weissella, Acinetobacter, Lactobacillus, and Rhodotorula showed substantial growth after HTSP. A total of 383 non-volatile compounds

SUBMITTER: Tan C 

PROVIDER: S-EPMC12524581 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature