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Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling.

Wanying Song1, Xinyue Zhang1, Huiyi Yang1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

Foods (Basel, Switzerland)
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Summary

This study developed a functional soy sauce using Cordyceps militaris (C. militaris), a medicinal fungus. The optimized fermentation process enhanced nutritional value and bioactive compounds, creating a novel, high-quality condiment.

Keywords:
Cordyceps militarisbioactive compoundscordycepinfermentation optimizationfunctional soy sauce

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Area of Science:

  • Food Science and Technology
  • Mycology
  • Biotechnology

Background:

  • Soy sauce is a popular fermented condiment with a long history.
  • Medicinal mushrooms like Cordyceps militaris (C. militaris) are known for their bioactive compounds.
  • Enhancing the nutritional and functional properties of soy sauce is of significant interest.

Purpose of the Study:

  • To develop and optimize a functional soy sauce fermented with Cordyceps militaris (C. militaris).
  • To improve the nutritional and functional properties of soy sauce using C. militaris as the sole starter culture.
  • To investigate the impact of C. militaris fermentation on sensory attributes and bioactive compound content.

Main Methods:

  • Response surface methodology was used to optimize fermentation parameters.
  • Koji fermentation conditions (temperature, aeration, inoculum concentration) were optimized for protease activity and cordycepin production.
  • Main fermentation conditions (temperature, brine concentration, water-to-material ratio) were optimized for amino acid nitrogen and bioactive compounds.

Main Results:

  • Optimal conditions yielded soy sauce with 1.14 g/100 mL amino acid nitrogen and 16.88 mg/100 mL cordycepin.
  • The C. militaris-fermented soy sauce showed a darker color and enhanced umami taste compared to traditional soy sauce.
  • A distinct volatile profile was observed, including linoleic acid, methyl palmitate, and niacinamide.

Conclusions:

  • Cordyceps militaris (C. militaris) can be successfully used as a starter culture for soy sauce fermentation.
  • This novel fermentation process improves the nutritional value, bioactive compound content, and sensory quality of soy sauce.
  • The resulting functional soy sauce has potential as a valuable health-promoting condiment.