Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

•First study to utilize W1/O/W2 double emulsion (DE) in low-salt moromi fermentation.•DE stability was dependent on but not proportional to moromi viscosity.•DE was utilized to control the inoculation of soy sauce starter cultures.•Volatile profile of low-salt moromi fermented with DE resembled that of high-salt sample.•Sequential inoculation affected fermentation and volatile compounds formation.