Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce

From the paper

Abstract

At present, the consumer demand for high-quality soy sauce is growing. Hericium erinaceus, an edible mushroom with many health benefits, was used for soy sauce fermentation. Firmicutes and Proteobacteria were identified as the main phyla, while, Bacillus and Stenotrophomonas as the predominant genera during soy sauce fermentation. H. erinaceus decreased the richness and diversity of bacteria during soy sauce fermentation due to its antimicrobial effect. Especially, Stenotrophomonas, a common opportunistic pathogen, was replaced by Bacillus during soy sauce fermentation by adding H. erinaceus. Moreover, H. erinaceus significantly promoted the esters and alcohols accumulation, and had positively influenced on a sensory constituent. However, pyrazines, ketones, and alkanes were rich in the control samples. Bacillus, Staphylococcus, and Psychrobacter showed a positive correlation to flavor formation with the addition of H. erinaceus. This study provided new insight into regulating the quality and microbial community of soy sauce by changing the raw material ingredients.