By adding yeast starters, the total count of fungi decreased as the
fermentation progressed further similar to those of the controls,
but maintained lower numbers (p < 0.05) (Table 3). However, a
significant change in yeast microflora occurred. The yeast populations
in all inoculated samples were increased, clearly indicating
that the starters can grow successfully in all soy media with three
different salt concentrations. This result is in good agreement with
the DGGE patterns (Fig. 2A), showing only the dominant bands
during fermentation according to the starter; these bands were not
observed in samples of fermented soy sauce without starters.
Moreover, yeast cells in only the ZR group were under 3 log cfu/mL
until 7 days (Table 3).