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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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2
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Nguyen PT, Nguyen-Thi TU, Nguyen HT, Pham MN, Nguyen TT. Halophilic lactic acid bacteria - Play a vital role in the fermented food industry. Folia Microbiol (Praha) 2024; 69:305-321. [PMID: 38372951 DOI: 10.1007/s12223-024-01149-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/06/2024] [Indexed: 02/20/2024]
Abstract
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product's flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
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Affiliation(s)
- Phu-Tho Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | | | - Huu-Thanh Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | - Minh-Nhut Pham
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam
| | - Thi-Tho Nguyen
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam.
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3
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Guo Q, Peng J, He Y. A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods. Foods 2024; 13:415. [PMID: 38338550 PMCID: PMC10855112 DOI: 10.3390/foods13030415] [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: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.
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Affiliation(s)
- Qingyan Guo
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (Y.H.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jiabao Peng
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (Y.H.)
| | - Yujie He
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (Y.H.)
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4
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Ren F, Liu M, Liu Y, Tian X, Jiang P, Tan B. Core microbes closely related with the nutrients and flavor of sweet fermented oats (whole grain food) from China. World J Microbiol Biotechnol 2023; 39:236. [PMID: 37369859 DOI: 10.1007/s11274-023-03680-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023]
Abstract
Increased attention has been given to whole grain and plant-based foods due to health concerns. Sweet fermented oats (SFOs) are such traditional fermented food from China. However, reports on their microbiota and relations with the nutrients and flavor were scarcely few, hindering their wider application. The comprehensive microbial composition, metabolic compounds and their correlations of representative SFOs from northwestern China were firstly investigated. Firmicutes predominated the microbial communities, followed by Proteobacteria. Weissella, Bacillus and Lactobacillus were dominant bacterial genera, biomarkers and core bacteria as well. GC-MS (Gas Chromatography-Mass Spectrometer) identified the metabolic compounds, among which the categories fatty acids and carboxylic acids most abundant. Eighteen chemicals showed significant differences among the five SFOs, including ethyl octanoate, neryl acetate, L-sorbose, diglycerol, cellotetraose etc. Fatty acids, carboxylic acids, amino acids, peptides, oligosaccharides, and monosaccharides were the key substances responsible for the unique flavor and rich nutrients in SFOs. The core bacteria were closely related to chemical acids, esters, flavone and alcohol. Pediococcus showed a negative correlation with 2,3-butanediol. SFOs were made in the laboratory with the core bacterial strains, obtaining a high abundance of nutrient chemicals and sensory evaluation value. The research provided a foundation for the improvement, further application and industrialization of SFOs.
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Affiliation(s)
- Fei Ren
- Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, Beijing, 100037, China.
| | - Ming Liu
- Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, Beijing, 100037, China
| | - Yanxiang Liu
- Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, Beijing, 100037, China
| | - Xiaohong Tian
- Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, Beijing, 100037, China
| | - Ping Jiang
- Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, Beijing, 100037, China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, Beijing, 100037, China.
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5
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Pinillos-Miñano RM, Rodriguez-Portilla LMI, Hatta-Sakoda BA, Estela-Escalante WD. Isolation of Lactic Acid Bacteria from the Feces of Ring-tailed Coati (Nasua nasua), Biochemical and Fermentative Aspects Related to Coffee Fermentation. APPL BIOCHEM MICRO+ 2022. [DOI: 10.1134/s0003683822100180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/28/2023]
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6
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Salinity plays a dual role in broad bean paste-meju fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kim DH, Kim SA, Jo YM, Seo H, Kim GY, Cheon SW, Yang SH, Jeon CO, Han NS. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju. BMC Microbiol 2022; 22:149. [PMID: 35668352 PMCID: PMC9169274 DOI: 10.1186/s12866-022-02561-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation. RESULTS EFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0-18% NaCl showing maximum cell densities in 6% or 12% NaCl. CONCLUSIONS T. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.
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Affiliation(s)
- Da Hye Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Hee Seo
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Su Hwi Yang
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 156-756, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea.
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8
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Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8. Int J Biol Macromol 2022; 208:288-298. [PMID: 35248612 DOI: 10.1016/j.ijbiomac.2022.02.186] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/20/2022] [Accepted: 02/27/2022] [Indexed: 01/14/2023]
Abstract
Tetragenococcus halophilus exopolysaccharides (THPS) are metabolites released by T. halophilus SNTH-8 to resist a high-salt environment. Although many studies have investigated the mechanisms underlying salt tolerance shown by T. halophilus, structural characteristics as well as antioxidant and emulsifying capacities of THPS remain unclear. In this study, we isolated and purified two components, THPS-1 and THPS-2, from T. halophilus SNTH-8. Purified THPS-1 and THPS-2 were composed of arabinose, xylose, fucose, galactose, glucose, and glucuronic acid at a molar ratio of 1.66:38.95:2.11:26.12:29.73:1.43 and 0.46:40.3:0.54:30.8:1.36:25.54, respectively. The average molecular weights of THPS-1 and THPS-2 were 14.98 kDa and 21.03 kDa, respectively. Moreover, the structures of THPS-1 and THPS-2 were investigated via fourier-transform infrared spectroscopy(FT-IR), nuclear magnetic resonance spectroscopy(NMR), scanning electron microscopy(SEM), and methylation analysis. THPS-1 was a highly branched polysaccharide with a backbone of α-D-(1,4)-Xyl, α-D-(1,6)-Glc and α-D-Xyl as the terminal, while THPS-2 was a highly branched polysaccharide with a backbone of α-D-(1,4)-Xyl and β-D-GlcA as the terminal. The branches were identified as β-D-(1,4,6)-Gal and β-D-(1,6)-Gal. Both THPS-1 and THPS-2 exhibited high antioxidant and emulsifying capacities. Overall, our structural analysis of THPS may further enhance research on natural emulsifiers and antioxidants.
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9
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Ling H, Shi H, Chen X, Cheng K. Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage. Food Chem 2022; 374:131686. [PMID: 34906801 DOI: 10.1016/j.foodchem.2021.131686] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 11/05/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022]
Abstract
A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the microbial communities of the soybean paste at the phylum level, bacterial profiles of different samples were different at genus level. Fifty-one VOCs were identified from soybean paste, most of which existed in the early storage stage. Most esters and alcohols decreased with the extension of the storage time, while acids and pyrazines accumulated in the later period of storage. Esters, alcohols, acids and aldehyde compounds are the key substances in the volatile components of soybean paste, which give the soybean paste the sour, sweet, rose, mushroom and smoky flavor characteristics. The biomarker Bacillus-velezensis in soybean paste is directly related to ester features; Kroppenstedtia, Sporolactobacillus-nakayamae, and Corynebacterium-stationis are positively associated with the biosynthesis of aldehydes.
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Affiliation(s)
- Hongzhi Ling
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China
| | - Huiling Shi
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China
| | - Xiaochun Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Keke Cheng
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
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10
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Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation. Food Res Int 2022; 153:110932. [DOI: 10.1016/j.foodres.2021.110932] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/19/2021] [Accepted: 12/28/2021] [Indexed: 11/20/2022]
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11
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Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Crit Rev Food Sci Nutr 2020; 62:1971-1989. [PMID: 33226273 DOI: 10.1080/10408398.2020.1848792] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
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Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Xiaoqian Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Linlin Hao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Yuzhuo Yang
- Heilongjiang Green Food Research Institute, Harbin, China
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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12
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Muhialdin BJ, Kadum H, Fathallah S, Meor Hussin AS. Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Niu T, Li X, Guo Y, Ma Y. Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism. Foods 2019; 8:E312. [PMID: 31382407 PMCID: PMC6724028 DOI: 10.3390/foods8080312] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/26/2019] [Accepted: 07/31/2019] [Indexed: 11/17/2022] Open
Abstract
A L. plantarum, CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 106 cfu/mL of selected strain into the fermentation broth to decrease the BAs while keeping the character and quality of CRW. Nine amine oxidases were identified from the strain and separated using Sephadex column followed by LC-MS/MS analysis. The purified amine oxidase mixture showed a high monoamine oxidase activity of 19.8 U/mg, and more than 40% of BAs could be degraded. The biochemical characters of the amine oxidases were also studied. This work seeks to provide a better solution to degrade BAs in CRW prior to keeping the character and quality of CRW and a better understanding of the degradability of the strain to the BAs.
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Affiliation(s)
- Tianjiao Niu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China
- Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Xing Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China
| | - Yongjie Guo
- Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
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14
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Chen Y, Li Q, Xia C, Yang F, Xu N, Wu Q, Hu Y, Xia L, Wang C, Zhou M. Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria. World J Microbiol Biotechnol 2019; 35:61. [PMID: 30919142 DOI: 10.1007/s11274-019-2609-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 01/29/2019] [Indexed: 11/24/2022]
Abstract
Selenium (Se) is one of the essential trace elements in the human body, and Se-enriched lactic acid bacteria (LAB) can improve the biological utilization value of inorganic Se. The aim of this study was to isolate Se-enriched LAB and study their effects on antioxidant activity and nitrite degradation. The Se-enriched LAB L.P2, which was nitrite-tolerant and could grow in 30 µg/mL sodium selenite (Na2SeO3) medium, was isolated from the traditional fermented Chinese sauerkraut. L.P2 belonged to Lactobacillus plantarum according to the 16S rDNA analysis. The biomass and lactic acid production of L.P2 reached to a maximum (9.52 log CFU/mL and 16.99 mg/mL) when 2.0 µg/mL Na2SeO3 was supplemented in the medium. Additionally, the nitrite degradation rate reached 85.76% when the initial concentration of Na2SeO3 was 2.0 µg/mL. The Se-enriched LAB enhanced the scavenging capacity of hydroxyl radical and superoxide free radical of L.P2 and improved the lipid peroxidation and ion-chelating abilities. Moreover, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in Se 4 group (4.0 µg/mL Na2SeO3 was added) reached 48.49 and 50.35 U/mg, respectively. Thus, Se 4 concentration was significantly higher than that of Se 0 group (with no Se added). In particular, SOD and GSH-Px enzymes correlated with nitrite degradation (P < 0.01). Collectively, our results indicate that Se supplementation can enhance the antioxidant capacity of LAB, contribute to its nitrite degradation, and thus may have potential applications in functional foods.
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Affiliation(s)
- Yang Chen
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Qin Li
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Chengcheng Xia
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Fan Yang
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Ning Xu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Qian Wu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Yong Hu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Lusha Xia
- Department of gastroenterology, Renmin Hospital of Wuhan University, Wuhan, 430068, China
| | - Chao Wang
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China.
| | - Mengzhou Zhou
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China.
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15
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Technological properties assessment and two component systems distribution of Streptococcus thermophilus strains isolated from fermented milk. Arch Microbiol 2017; 200:567-580. [PMID: 29236144 DOI: 10.1007/s00203-017-1468-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 11/25/2017] [Accepted: 12/06/2017] [Indexed: 10/18/2022]
Abstract
Streptococcus thermophilus is one of the economically most representatives of lactic acid bacteria, which is widely used as a starter to produce fermented milk products. In this study, 22 S. thermophilus strains were isolated from 26 fermented milk samples. Most isolates showed the ability to ferment a broad range of carbohydrates. Interestingly, eight strains are galactose positive, which is a desirable property in various industrial dairy fermentations. Four different nucleotide sequences were found in the galR-galK intergenic regions. The 16S-23S intergenic spacer region sequences of most isolates were determined as ITS-St-II type, which are related with protease positive and fast acidification. CS18 presented excellent technological performances, and showed potential as a promising starter candidate. To gain a comprehensive view of stress response mechanisms of strains, the distribution of all the two-component systems (TCSs) in strains were investigated. TCS analysis indicated that the nucleotide sequence of TCSs have obvious differences in different strains. And the strains with the special nucleotide sequences of TCS have distinctive traits. Therefore, it was speculated that there is a certain connection between the traits' difference and the TCS difference of strains.
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Lee MH, Li FZ, Lee J, Kang J, Lim SI, Nam YD. Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China. J Food Sci 2017; 82:960-968. [PMID: 28253439 DOI: 10.1111/1750-3841.13665] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 01/07/2017] [Accepted: 01/25/2017] [Indexed: 12/11/2022]
Abstract
Fermented soybean foods contain nutritional components including easily digestible peptides, cholesterol-free oils, minerals, and vitamins. Various fermented soybean foods have been developed and are consumed as flavoring condiments in Asian regions. While the quality of fermented soybean foods is largely affected by microorganisms that participate in the fermentation process, our knowledge about the microorganisms in soybean pastes manufactured in Northeast China is limited. The current study used a culture-independent barcoded pyrosequencing method targeting hypervariable V1/V2 regions of the 16S rRNA gene to evaluate Korean doenjang and soybean pastes prepared by the Hun Chinese (SPHC) and Korean minority (SPKM) populations in Northeast China. In total, 63399 high-quality sequences were derived from 16 soybean paste samples collected in Northeast China. Each bacterial species-level taxon of SPHC, SPKM, and Korean doenjang was clustered separately. Each paste contained representative bacterial species that could be distinguished from each other: Bacillus subtilis in SPKM, Tetragenococcus halophilus in SPHC, and Enterococcus durans in Korean doenjang. This is the 1st massive sequencing-based study analyzing microbial communities in soybean pastes manufactured in Northeast China, compared to Korean doenjang. Our results clearly showed that each soybean paste contained unique microbial communities that varied depending on the manufacturing process and location.
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Affiliation(s)
- Mi-Hwa Lee
- Gut Microbiome Research Group, Korea Food Research Inst., Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do, 463-746, Republic of Korea
- Nakdonggang Natl. Inst. of Biological Resources, 137, Donam2-gil, Sangju-si, Gyeongsangbuk-do, 742-350, Republic of Korea
| | - Fan-Zhu Li
- Dept. of Food Science and Technology, Agricultural College of Yanbian Univ., Yanji, Jilin, 133002, P. R. China
| | - Jiyeon Lee
- Gut Microbiome Research Group, Korea Food Research Inst., Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do, 463-746, Republic of Korea
| | - Jisu Kang
- Gut Microbiome Research Group, Korea Food Research Inst., Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do, 463-746, Republic of Korea
- Korea Univ. of Science and Technology, Daejeon, 305-350, Republic of Korea
| | - Seong-Il Lim
- Gut Microbiome Research Group, Korea Food Research Inst., Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do, 463-746, Republic of Korea
| | - Young-Do Nam
- Gut Microbiome Research Group, Korea Food Research Inst., Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do, 463-746, Republic of Korea
- Korea Univ. of Science and Technology, Daejeon, 305-350, Republic of Korea
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Ma X, Deng J, Feng J, Shanaiah N, Smiley E, Dietrich AM. Identification and characterization of phenylacetonitrile as a nitrogenous disinfection byproduct derived from chlorination of phenylalanine in drinking water. WATER RESEARCH 2016; 102:202-210. [PMID: 27344251 DOI: 10.1016/j.watres.2016.06.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 06/01/2016] [Accepted: 06/13/2016] [Indexed: 06/06/2023]
Abstract
Unregulated disinfection byproducts (DBPs), including nitrogenous disinfection byproducts (N-DBPs), originating from chlorination of the precursor amino acid phenylalanine in aqueous systems, were identified in laboratory reactions and distributed tap. The major N-DBP identified was phenylacetonitrile, and minor DBPs of benzyl chloride, phenylacetaldehyde, 2-chlorobenzyl cyanide, and 2, 6-diphenylpyridine were also formed. Phenylacetonitrile was generated through decarboxylation, dechlorination and/or hydrolysis processes. With an aromatic structure, phenylacetonitrile has an unpleasant odor of various descriptors and an odor threshold concentration of 0.2 ppt-v as measured through gas chromatography-olfactometry. The half-life of phenylacetonitrile in reagent water and chlorinated water at 19 °C were 121 h and 792 h, respectively. The occurrence of phenylacetonitrile as an N-DBP in tap water was investigated for the first time; the results revealed that μg/L concentrations were present in nine different distributed drinking waters in China and the United States. Phenylacetonitrile deteriorates the aesthetic quality of drinking water and may present risk due to its prolonged existence in drinking water, especially in the presence of residual chlorine.
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Affiliation(s)
- Xiaoyan Ma
- College of Civil Engineering and Architecture, Zhejiang University of Technology, Hangzhou, 310014, China.
| | - Jing Deng
- College of Civil Engineering and Architecture, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Jiao Feng
- College of Civil Engineering and Architecture, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Narasimhamurthy Shanaiah
- Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Elizabeth Smiley
- Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Andrea M Dietrich
- Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
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Park YC, Park DH. Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process. Food Sci Biotechnol 2016; 25:777-784. [PMID: 30263336 DOI: 10.1007/s10068-016-0132-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 01/15/2016] [Accepted: 01/15/2016] [Indexed: 11/28/2022] Open
Abstract
Soy sauce prepared via direct fermentation of defatted soybean meal (DFSM) using halophiles without addition of dried, fermented soybeans or meju was evaluated. DFSM was fermented using single and mixed cultures of Oceanobacillus kimchii and Bacillus pumilus under 18% salinity conditions. Amounts of total organic nitrogen, free amino acids, and organic acids in soy sauce prepared with the mixed culture were slightly higher than sauces prepared with single culture. The ingredient content was higher in soy sauce prepared via direct fermentation of DFSM than soy sauce prepared with meju. Microorganisms detected in DFSM fermentation were not detected in the meju culture, except for the 2 halophiles, based on metagenomic analysis. Direct fermentation of DFSM is better than using meju for preparation of soy sauce.
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Affiliation(s)
- Young Chan Park
- 2Department of Physiology, College of Medicine, Hanyang University, Seoul, 04763 Korea
| | - Doo Hyun Park
- 1Department of Nano Convergence Engineering, Seokyeong University, Seoul, 02713 Korea
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Ng’ong’ola-Manani TA, Wicklund T, Mwangwela AM, Østlie HM. Identification and Characterization of Lactic Acid Bacteria Involved in Natural and Lactic Acid Bacterial Fermentations of Pastes of Soybeans and Soybean-Maize Blends Using Culture-Dependent Techniques and Denaturing Gradient Gel Electrophoresis. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2014.996894] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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WU C, LIU C, HE G, HUANG J, ZHOU R. Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.855] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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