Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment

• Published in: International journal of food science & technology 2012-04, Vol.47 (4), p.689-695
• Main Authors: Hu, Huiping, Hao, Jianxiong, Cheng, Yongqiang, Yin, Lijun, Ma, Yanli, Yu, Zhenwei, Li, Lite
• Format: Article
• Language: English
• Subjects: Amino acids; Bacteria; Biochemistry; Biological and medical sciences; Cereal and baking product industries; Culture; Douchi; fermented rice culture; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; low-salt; Microorganisms; Oryza sativa; Reduction; Rice; soybean; Yeast
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2011.02894.x

Summary A low‐salt (4% NaCl, w/w) douchi supplemented with different concentration of fermented rice culture (FRC) of 0%, 5%, 10%, 15% and 20% (v/w) was produced, and the effect of FRC on microbiology, biochemistry and sensory quantity was investigated. Results indicated that FRC had a significant effect on low‐salt douchi. Compared with the control (added 0% FRC), in the other treatments, the counts of yeast and lactic acid bacteria increased by about 50%, whereas the moulds decreased by about 30%; the pH reduction was close to 4.7; total acid increased to about 1.300 g per 100 g; reducing sugar maintained a decrease to 21.07 mg per g; amino nitrogen increased to about 0.900 g per 100 g, but not above the control (1.013 g per 100 g). In general terms, total free amino acid contents and three organic acids were higher in low‐salt products than four commercial products. Sensory evaluation of products supplemented with 10% and 15% FRC revealed better overall acceptability compared with other treatments and a commercial product.