Molecular Microbiology Research, 2025, Vol.15, No.2, 45-58 http://microbescipublisher.com/index.php/mmr 58 Kim J., Jeong J., Jang M., Kim J.C., and Lee H., 2023, Comparative analysis of microbial and mycotoxin contamination in korean traditional soybean paste and soy sauce production with and without starter, Fermentation, 9(7): 621. https://doi.org/10.3390/fermentation9070621 Kim S., Kwon J., Kim Y., and Lee K., 2020, Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce, Food Bioscience, 36: 100615. https://doi.org/10.1016/j.fbio.2020.100615 Liu H., Zhou W., Lu J., Wu D., and Ge F., 2025, Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation, Food Microbiology, 128: 104738. https://doi.org/10.1016/j.fm.2025.104738 Liu Y., Sun G., Li J., Cheng P., Song Q., Lü W., and Wang C., 2024, Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: a review, Food Research International, 184: 114273. https://doi.org/10.1016/j.foodres.2024.114273 Mason J., 2024, Microbial warriors: using predatory bacteria to combat pathogens, Molecular Pathogens, 15(4): 170-178. https://doi.org/10.5376/mp.2024.15.0016 O'toole D., 2019, The role of microorganisms in soy sauce production, Advances in Applied Microbiology, 108: 45-113. https://doi.org/10.1016/BS.AAMBS.2019.07.002 Qi Q., Huang J., Zhou R., Yang M., Zhang L., Peng C., Jin Y., and Wu C., 2021, Exploring a degradation strategy for biogenic amines based on the Cantonese soy sauce production method, Food Control, 130: 108281. https://doi.org/10.1016/J.FOODCONT.2021.108281 Shen X.L., Li Y., Dan X., Shen T.T., and Yu Z., 2010, Risk assessment of AFB1 in soy sauce, Chinese Journal of Microecology, 22: 748-753. Wang D., Zhang Z., Li P., Zhang Q., and Zhang W., 2016, Time-resolved fluorescent Immunochromatography of aflatoxin B1 in soybean sauce: a rapid and sensitive quantitative analysis, Sensors (Basel Switzerland), 16(7): 1094. https://doi.org/10.3390/s16071094 Wang Q., Cui R., Liu X., Zheng X., Yao Y., and Zhao G., 2023, Examining the impact of Tetragenococcus halophilus Zygosaccharomyces rouxii and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation, Critical Reviews in Food Science and Nutrition, 64(29): 10873-10884. https://doi.org/10.1080/10408398.2023.2230285 Wang S., Zhang H., Liu X., Tamura T., Kyouno N., and Chen J., 2018, Relationship between chemical characteristics and sensory evaluation of koikuchi soy sauce, Analytical Letters, 51: 2192-2204. https://doi.org/10.1080/00032719.2017.1419252 Wu J.Y., and Yan S.D., 2024, Natural nitrogen boosters: the symbiotic relationship between legumes and rhizobia, Molecular Soil Biology, 15(2): 74-86. https://doi.org/10.5376/msb.2024.15.0009 Wu W., Chen T., Zhao M., and Feng Y., 2022, Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce, Food Bioscience, 51: 102292. https://doi.org/10.1016/j.fbio.2022.102292 Yang Y., Deng Y., Jin Y., Liu Y., Xia B., and Sun Q., 2017, Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce, Journal of the Science of Food and Agriculture, 97(10): 3220-3227. https://doi.org/10.1002/jsfa.8169 Zhang L., Xiong S., Du T., Xu Y., Madjirebaye P., Huang G., Guan Q., and Xiong T., 2023, Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation, Food Bioscience, 54: 102883. https://doi.org/10.1016/j.fbio.2023.102883
RkJQdWJsaXNoZXIy MjQ4ODYzNA==