1
|
Zhao C, Zhang Y, Li S, Lin J, Lin W, Li W, Luo L. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. Food Chem 2024; 441:138396. [PMID: 38218154 DOI: 10.1016/j.foodchem.2024.138396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/09/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
To investigate the mechanism of flavor formation during the traditional preparation Cantonese soy sauce koji (TP), the changes of microorganisms, physicochemical properties, and flavor compounds in TP were comprehensively and dynamically monitored by absolute quantitative methods. Results demonstrated that inoculating Aspergillus oryzae 3.042 in TP was crucial role in enhancing enzyme activity properties. Absolute quantification of flavor combined with multivariate statistical analysis yielded 5 organic acids, 15 amino acids, and 2 volatiles as significantly different flavors of TP. Amplicon sequencing and RT-qPCR revealed that the dominant genera were Staphylococcus, Weissella, Enterobacter, Lactic streptococci, Lactobacillus, and Aspergillus, which exhibited a increasing trend in TP. Correlation analysis exhibited that Staphylococcus and Aspergillus were the pivotal genera contributing to the enzyme activities and flavor of TP. The flavor formation network involved lipid and protein degradation, carbohydrate metabolism and other pathways. Simultaneously, TP can appropriately increase the fermentation time to improve product quality.
Collapse
Affiliation(s)
- Chi Zhao
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Yuxiang Zhang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Shuangshuang Li
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Jiayi Lin
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Weifeng Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Weixin Li
- Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China
| | - Lixin Luo
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
| |
Collapse
|
2
|
Zhang J, Wang Q, Yu H, Lin L, Zhang Z, Song Y. Metagenomic insights into protein degradation mechanisms in natural fermentation of cassava leaves. BIORESOURCE TECHNOLOGY 2024; 396:130433. [PMID: 38342281 DOI: 10.1016/j.biortech.2024.130433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 02/05/2024] [Accepted: 02/06/2024] [Indexed: 02/13/2024]
Abstract
Cassava (Manihot esculenta Crantz) leaves, the primary by-product of cassava processing, constitute a significant protein source, accounting for 18 to 38 percent on a dry weight basis. Despite their nutritional value, a substantial portion of these leaves is often discarded post-harvest, resulting in notable resource waste. This study employs metagenomic technology to investigate the protein degradation mechanism in cassava leaves, aiming to provide a technical reference for value-added of this by-product. Following a 36-hour period of natural fermentation, the protein degradation rate reached 58%, a phenomenon intricately linked to both the microbial community structure and its functional properties. Notably, Lactococcus and Enterobacter, recognized for their abundant protease activity, were predominant. Metagenomically assembled genomes further revealed Lactococcus's substantial role in producing flavors and active compounds, including amino acids and peptides. This study offers novel perspectives to the foodization and high-value utilization of cassava by-products, emphasizing the sustainable exploitation of biomass resources.
Collapse
Affiliation(s)
- Jinquan Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China; College of Horticulture, Hunan Agricultural University, Hunan Province, Changsha 410000, China
| | - Qinfei Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China
| | - Houmei Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China
| | - Liming Lin
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China
| | - Zhenwen Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China.
| | - Yong Song
- College of Horticulture, Hunan Agricultural University, Hunan Province, Changsha 410000, China.
| |
Collapse
|
3
|
Zhao J, Li L, Zhao J, Dong S, Liu G, Wang Y, Xu Z, Lin H, Lu J, Liu P, Xu M. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:303-314. [PMID: 37582691 DOI: 10.1002/jsfa.12919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 07/16/2023] [Accepted: 08/16/2023] [Indexed: 08/17/2023]
Abstract
BACKGROUND In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban-Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. RESULTS In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two-dimensional gas chromatography mass spectrometry (GC × GC-MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg-1 ), achieving 1283.67, 1113.883, and 1160.19 g.kg-1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish-brown color and a more mellow aroma than the control sample. CONCLUSION In conclusion, the fermentation of G3 resulted in higher quality PXDB-meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jie Zhao
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ling Li
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jianhua Zhao
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Shirong Dong
- Sichuan Fansaoguang Food Grp Co., Ltd, Chengdu, China
| | - Gefei Liu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yin Wang
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zedong Xu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jing Lu
- Sichuan Fansaoguang Food Grp Co., Ltd, Chengdu, China
| | - Ping Liu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Min Xu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| |
Collapse
|
4
|
Rodríguez Valerón N, Mak T, Jahn LJ, Arboleya JC, Sörensen PM. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. Foods 2023; 12:4297. [PMID: 38231764 DOI: 10.3390/foods12234297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/18/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste-around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.
Collapse
Affiliation(s)
- Nabila Rodríguez Valerón
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, 20009 Donostia-San Sebastián, Spain
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Tiffany Mak
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs, 2800 Lyngby, Denmark
| | - Leonie J Jahn
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs, 2800 Lyngby, Denmark
| | - Juan Carlos Arboleya
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, 20009 Donostia-San Sebastián, Spain
- BCC Innovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | - Pia M Sörensen
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| |
Collapse
|
5
|
Yao H, Liu S, Liu T, Ren D, Zhou Z, Yang Q, Mao J. Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review. BIORESOUR BIOPROCESS 2023; 10:82. [PMID: 38647906 PMCID: PMC10992980 DOI: 10.1186/s40643-023-00704-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/31/2023] [Indexed: 04/25/2024] Open
Abstract
Different microorganisms can produce different proteases, which can adapt to different industrial requirements such as pH, temperature, and pressure. Salt-tolerant proteases (STPs) from microorganisms exhibit higher salt tolerance, wider adaptability, and more efficient catalytic ability under extreme conditions compared to conventional proteases. These unique enzymes hold great promise for applications in various industries including food, medicine, environmental protection, agriculture, detergents, dyes, and others. Scientific studies on microbial-derived STPs have been widely reported, but there has been little systematic review of microbial-derived STPs and their application in high-salt conventional soybean fermentable foods. This review presents the STP-producing microbial species and their selection methods, and summarizes and analyzes the salt tolerance mechanisms of the microorganisms. It also outlines various techniques for the isolation and purification of STPs from microorganisms and discusses the salt tolerance mechanisms of STPs. Furthermore, this review demonstrates the contribution of modern biotechnology in the screening of novel microbial-derived STPs and their improvement in salt tolerance. It highlights the potential applications and commercial value of salt-tolerant microorganisms and STPs in high-salt traditional soy fermented foods. The review ends with concluding remarks on the challenges and future directions for microbial-derived STPs. This review provides valuable insights into the separation, purification, performance enhancement, and application of microbial-derived STPs in traditional fermented foods.
Collapse
Affiliation(s)
- Hongli Yao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Department of Biology and Food Engineering, Bozhou University, Bozhou, 236800, Anhui, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, 511458, Guangdong, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, 31200, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, 646000, Zhejiang, China
| | - Tiantian Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, 31200, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, 646000, Zhejiang, China
| | - Dongliang Ren
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, 511458, Guangdong, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, 31200, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, 646000, Zhejiang, China
| | - Qilin Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, 511458, Guangdong, China.
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, 31200, Zhejiang, China.
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, 646000, Zhejiang, China.
| |
Collapse
|
6
|
Luong HQ, Le TN, Lee PH, Hsieh PC. Optimization of nonspecific protease activity fabrication by Bacillus subtilis N30 isolated from Taiwan using different models of response surface methodology. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|