Synthetic microbial community SMC-L1 optimizes flavor chemistry in reduced salt soy sauce via targeted metabolic reprogramming.

ABSTRACT: The high sodium content in traditional soy sauce presents significant public health concerns, particularly related to hypertension and cardiovascular diseases. However, reducing salt content often disrupts microbial ecology and impairs flavor formation during fermentation. To overcome this challenge, we developed synthetic microbial communities (SynMCs) for reduced-salt (13% NaCl) moromi fermentation under traditional sun-brewing conditions. Using integrated multi-omics analyses, we identified an optimal consortium (SMC-L1) incorporating Tetragenococcus halophilus T10 as a key lactic acid bacterium alongside functional yeast strains. This defined community maintained fermentation stability while significantly enhancing flavor-relevant biochemical profiles. SMC-L1 inoculation markedl

SUBMITTER: Gao Y 

PROVIDER: S-EPMC12657017 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature