Citrulline Accumulation Mechanism of and in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation.

Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of and were isolated from soy sauce , and the regularity of citrulline formation was studied.