Simulate the natural four-season fermentation system for high-salt diluted-state soy sauce brewing: Application in flavor promotion regulation.

ABSTRACT: The seasonal temperature dependency of soy sauce fermentation poses significant challenges to flavor consistency, particularly under low-temperature conditions (e.g., 15°C in winter), where diminished aroma arises from microbial metabolic constraints. Traditional multi-year field studies to decipher these mechanisms are impractical for rapid industrial optimization. In this study, we present an innovative laboratory-based seasonal temperature simulation fermentation system that precisely replicates climatic conditions (15-37°C) of the Lingnan region, enabling accelerated investigation of microbial dynamics and targeted strain interventions. Our findings revealed that, compared to the 30°C (simulating the autumn season) fermented soy sauce, which exhibits optimal flavor, 15°C (simulating th

SUBMITTER: Wu C 

PROVIDER: S-EPMC12530599 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature