Koji was transferred aseptically into flasks. Brine solution (10% w/v NaCl) was added to the koji with ratio 3:1 (brine:koji) to create mash (Wan, Wu, Wang, Wang, & Hou, 2013; Wu, Kan, Siow, & Palniandy, 2010) . The relatively low salt concentration allows faster fermentation (Muramatsu, Sano, Uzuka, & Company, 1993; Van Der Sluis et al., 2001) and reflects the reduction of salt in the soy sauce industry.
Five types of soy moromi were prepared as follows: (i) uninoculated as control, (ii) inoculated with T. halophilus, (iii) inoculated with Z. rouxii, (iv) co-inoculated with T.
halophilus and Z. rouxii, and (v) inoculated with T. halophilus, followed by sequential inoculation of Z. rouxii when the pH dropped to 5.0 (
SevenCompact S220 pH meter; Mettler Toledo, Switzerland). After inoculation, the mash was homogenised with a vortex and incubated at 30 °C for 30 days. Samples were taken at Day 0, 5, 10, 15, 20, 25, and 30. T.
halophilus was grown on BHI agar supplemented with 7% (w/v) NaCl and natamycin while the cell count of Z. rouxii was done on YM agar with the addition of 5% (w/v) NaCl, and 100 mg/L chloramphenicol.
Devanthi P.V.P., Linforth R., Onyeaka H, & Gkatzionis K. (2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food chemistry, 240.