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Chin XH, Elhalis H, Chow Y, Liu SQ. Enhancing food safety in soybean fermentation through strategic implementation of starter cultures. Heliyon 2024; 10:e25007. [PMID: 38312583 PMCID: PMC10835011 DOI: 10.1016/j.heliyon.2024.e25007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 02/06/2024] Open
Abstract
Fermented soybean products have played a significant role in Asian diets for a long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they have gained a huge popularity globally in recent years. Traditionally, soybean fermentation is conducted spontaneously, using microorganisms naturally present in the environment, or inoculating with traditional starter cultures. However, many potential health risks are associated with consumption of these traditionally fermented soybean products due to the presence of food pathogens, high levels of biogenic amines and mycotoxins. The use of starter culture technology in fermentation has been well-studied in recent years and confers significant advantages over traditional fermentation methods due to strict control of the microorganisms inoculated. This review provides a comprehensive review of microbial safety and health risks associated with consumption of traditional fermented soybean products, and how adopting starter culture technology can help mitigate these risks to ensure the safety of these products.
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Affiliation(s)
- Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, 117543, Singapore
| | - Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore
- Research School of Biology, The Australian National University, Canberra, ACT, 2600, Australia
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, 117543, Singapore
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2
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Yang Z, Li W, Yuan Y, Liang Z, Yan Y, Chen Y, Ni L, Lv X. Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine. Foods 2023; 12:3075. [PMID: 37628073 PMCID: PMC10453061 DOI: 10.3390/foods12163075] [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: 06/30/2023] [Revised: 07/31/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation of the flavor quality and drinking safety of Hongqu rice wine. Previous studies have shown that high biogenic amine (BA) content in rice wine has potential physiological toxicity and has become a bottleneck problem restricting the development of the rice wine industry. This study aimed to evaluate the regulatory effects of the microbial community on the formation of BAs and volatile flavor components during the brewing of Hongqu rice wine. The results demonstrated that histamine, putrescine, cadaverine, tyramine, tryptamine, spermine, and spermidine were the main BAs in Hongqu rice wine. The contents of putrescine, cadaverine, histamine, tyramine, and spermidine in Hongqu rice wine of HBAs (with higher BAs content) were significantly higher than those in LBAs (with lower BAs content). GC-MS testing results showed that there were significant differences in the composition of volatile organic compounds (VOCs) between HBAs and LBAs. Among them, VOCs such as 2-methoxy-4-vinylphenol, ethyl caprate, phenethyl acetate, ethyl lactate, ethyl myristate, ethyl palmitate, ethyl n-octadecanoate, ethyl oleate, and ethyl linoleate were identified as the characteristic volatile components with significant differences between HBAs and LBAs. Microbiome analysis based on metagenomic sequencing revealed that unclassified_g_Pantoea, Klebsiella pneumoniae, Panobacter disperse, unclassified_f_Enterobacteriaceae, Leuconostoc mesenteroides, and Saccharomyces cerevisiae were the dominant microbial species in the HBA brewing process, while Weissella confuse, Pediococcus acidilactici, Saccharomyces cerevisiae, and Aspergillus niger were the dominant microbial species in the LBA brewing process. Furthermore, correlation heatmap analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis based on the KEGG database revealed that the microbial genes encoding enzymes involved in BAs' synthesis were more abundant in HBAs, and the abundances of microbial genes encoding enzymes related to BAs' degradation and the metabolism of characteristic volatile components were higher in LBAs. Overall, this work provides important scientific data for enhancing the flavor quality of Hongqu rice wine and lays a solid foundation for the healthy development of the Hongqu rice wine industry.
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Affiliation(s)
| | | | | | | | | | | | | | - Xucong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Z.Y.); (W.L.); (Y.Y.); (Z.L.); (Y.Y.); (Y.C.); (L.N.)
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3
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Li S, Guo L, Gu J, Mu G, Tuo Y. Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China. Food Sci Nutr 2023; 11:4502-4515. [PMID: 37576040 PMCID: PMC10420762 DOI: 10.1002/fsn3.3372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 08/15/2023] Open
Abstract
Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were evaluated, and the dynamic changes of biogenic amines, aflatoxin, total acids, amino acid nitrogen, and volatile compounds were investigated during the fermentation of the traditional soybean paste. Among the tested strains, Lactiplantibacillus plantarum DPUL-J8 could decompose putrescine by 100%, and no biogenic amine was produced by Pichia kudriavzevii DPUY-J8. Lactiplantibacillus plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 with strong biogenic amine degrading capacities were inoculated into the soybean paste. After 30 days of fermentation, the content of biogenic amines and aflatoxin in the fermented soybean paste declined by more than 60% and 50%, respectively. At the same time, compared with the control group without inoculation, the contents of total acid (1.29 ± 0.05 g/100 g), amino acid nitrogen (0.82 ± 0.01 g/100 g), and volatile compounds in soybean paste fermented by L. plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 were significantly increased, which had a good flavor. These results indicated that the use of L. plantarum DPUL-J8 and P. kudriavzevii DPUY-J8 as starter cultures for soybean paste might be a good strategy to improve the safety and flavor of traditional Chinese soybean paste.
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Affiliation(s)
- Siyi Li
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Linjie Guo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Jinhong Gu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Guangqing Mu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- Dalian Probiotics Function Research Key LaboratoryDalian Polytechnic UniversityDalianChina
| | - Yanfeng Tuo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
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Anand Singh T, Nongthombam G, Goksen G, Singh HB, Rajauria G, Kumar Sarangi P. Hawaijar - An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review. Food Res Int 2023; 170:112983. [PMID: 37316061 DOI: 10.1016/j.foodres.2023.112983] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/26/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Hawaijar, ethnic vegan fermented soybean food of Manipur, India is culturally and gastronomically important indigenously produced food. It is alkaline, sticky, mucilaginous and slightly pungent and bears similar properties with many fermented soybean foods of Southeast Asia like natto of Japan, douchi of China, thua nao of Thailand, choongkook jang of Korea. The functional microorganism is Bacillus and has numerous health benefits like fibrinolytic enzyme, antioxidant, antidiabetic, and ACE inhibitory activities. It is also very rich in nutrients but unscrupulous production method and sale lead to food safety issues. Huge potential pathogen population upto the level of 107-10 cfu/g Bacillus cereus and Proteus mirabilis were detected. Recent studies revealed presence of enterotoxic and urease gene in microorganisms originated from hawaijar. Improved and regulated food chain will result in hygienic and safe hawaijar. It has scope for functional food and nutraceutical global market and hold potential to provide employment to enhance the overall socioeconomic status of the region. Scientific production of fermented soybean over the traditional methods is summarized in this paper along with food safety and health benefits. Microbiological aspects on fermented soybean along with nutritive values are critically explained inside the paper.
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Affiliation(s)
| | | | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Harikesh B Singh
- Department of Biotechnology, GLA University, Mathura 281406, Uttar Pradesh, India
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Tralee V92CX88, Ireland
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Zhao L, Liu Y, Xu Q, Yu Y, Zheng G, Wang Y, Zhang Q, Xu X, Zhang N, Chu J, Zhang Y, Sun Y, Zhao Q, Zhang Y, Qu Q, Zhong J. Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation. Foods 2023; 12:2767. [PMID: 37509859 PMCID: PMC10379170 DOI: 10.3390/foods12142767] [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: 05/31/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at different phases of fermentation, 143 bacterial genera and 84 fungal genera involved in the process were identified. Among these, Chishuiella, Enterococcus, Lactococcus, and Weissella emerged as the predominant bacterial communities. After seven days of ripening fermentation, Trichosporon supplanted Diutina as the predominant fungus, accounting for more than 84% of all fungi. Using redundancy analysis, significant correlations between microbiota and physicochemical properties were uncovered. Chishuiella and Empedobacter displayed positive relationships with pH, soluble protein, and amino nitrogen content. In addition, five biogenic amines were detected, and it was determined that tyramine accounted for more than 75% of the total biogenic amines in the final gray sufu products. Spearman correlation analysis revealed significant positive relationships between Lactococcus, Enterococcus, Tetragenococcus, Halanaerobium, and Trichosporon and the five biogenic amines examined. These findings shed light on the complex interactions between microorganisms and biogenic amines during the fermentation of gray sufu, thereby facilitating the development of microbial regulation strategies for better quality control.
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Affiliation(s)
- Lei Zhao
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
- Department of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Yang Liu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
- Department of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Qiong Xu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yi Yu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Guojian Zheng
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yue Wang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Qingping Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Xiaoqian Xu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Nana Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Jiayue Chu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yuzhu Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yingyi Sun
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Qin Zhao
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Yinan Zhang
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Qinfeng Qu
- Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
| | - Jiang Zhong
- Department of Microbiology and Microbial Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China
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Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Bartkevics V, Bartkiene E. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils ( Lens culinaris L.) properties including gamma-aminobutyric acid formation. Front Nutr 2023; 10:1118710. [PMID: 37125035 PMCID: PMC10133501 DOI: 10.3389/fnut.2023.1118710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = -0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho, Porto, Portugal
| | - Vadims Bartkevics
- Animal Health and Environment “BIOR”, Institute of Food Safety, Riga, Latvia
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Ding S, Tian M, Yang L, Pan Y, Suo L, Zhu X, Ren D, Yu H. Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114711] [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]
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Li L, Liu D, Li X, Zhang B, Li C, Xiao Z, Liu M, Fang F, Deng N, Wang J. The dynamic changes of microbial diversity and biogenic amines in different parts of bighead carp (Aristichthys nobilis) head during storage at -2℃. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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Wei G, Chitrakar B, Regenstein JM, Sang Y, Zhou P. Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review. Food Res Int 2023; 163:112183. [PMID: 36596125 DOI: 10.1016/j.foodres.2022.112183] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive flavors. This review first classifies furu products on the basis of various factors; then, the microorganisms involved in its fermentation and their various functions are discussed. The mechanisms for the formation of aroma and taste compounds during fermentation are also discussed; and the microbial metabolites and their bioactivities are analyzed. Finally, future prospects and challenges are introduced and further research is proposed. This information is needed to protect the regional characteristics of furu and to regulate its consistent quality. The current information suggests that more in vivo experiments and further clinical trials are needed to confirm its safety and the microbial community needs to be optimized and standardized for each type of furu to improve the production process.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
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Bhuiyan MHR, Hossain MA, Yeasmen N. Local-traditional foods of Bangladesh: A treasure to be preserved. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review. Foods 2022; 11:foods11131867. [PMID: 35804683 PMCID: PMC9265860 DOI: 10.3390/foods11131867] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 01/27/2023] Open
Abstract
With the dramatic increase in mortality of cardiovascular diseases (CVDs) caused by thrombus, this has sparked an interest in seeking more effective thrombolytic drugs or dietary nutriments. The dietary consumption of natto, a traditional Bacillus-fermented food (BFF), can reduce the risk of CVDs. Nattokinase (NK), a natural, safe, efficient and cost-effective thrombolytic enzyme, is the most bioactive ingredient in natto. NK has progressively been considered to have potentially beneficial cardiovascular effects. Microbial synthesis is a cost-effective method of producing NK. Bacillus spp. are the main production strains. While microbial synthesis of NK has been thoroughly explored, NK yield, activity and stability are the critical restrictions. Multiple optimization strategies are an attempt to tackle the current problems to meet commercial demands. We focus on the recent advances in NK, including fermented soybean foods, production strains, optimization strategies, extraction and purification, activity maintenance, biological functions, and safety assessment of NK. In addition, this review systematically discussed the challenges and prospects of NK in actual application. Due to the continuous exploration and rapid progress of NK, NK is expected to be a natural future alternative to CVDs.
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WANG Y, XING L, LUO R, LI X, ZHANG F, LU S. Modified QuEChERS combined with UPLC-MS/MS to determine eight biogenic amines in Xinjiang smoked horsemeat sausages. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yuan WANG
- Shihezi University, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Lijie XING
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Ruifeng LUO
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Xianyi LI
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Fei ZHANG
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
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Li S, Du X, Feng L, Mu G, Tuo Y. The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24. Food Sci Nutr 2021; 9:6458-6470. [PMID: 34925777 PMCID: PMC8645731 DOI: 10.1002/fsn3.2528] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 04/13/2021] [Accepted: 04/19/2021] [Indexed: 11/11/2022] Open
Abstract
Soybean paste was a traditional fermented product in Northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. This study investigated the dynamic changes of the microbial community and biogenic amine content during the fermentation of the traditional soybean paste. The microbial diversity of soybean paste in different regions was analyzed by MiSeq sequencing technology. The results showed that Penicillium and Tetragenococcus were the dominant microorganisms responsible for the fermentation of soybean paste. Biogenic amine was found in the traditional soybean paste at different fermentation stages, putrescine, and tyramine were the mainly biogenic amines and their content increased with the extension of fermentation time. Serratia in the soybean paste was positively correlated with the formation of spermine, cadaverine (p < .01), and β-phenethylamine (p < .05), Leuconostoc was negatively correlated with tyramine formation (p < .05), and Enterococcus was positively correlated with the formation of histamine, tryptamine and cadaverine (p < .01). Lactobacillus fermentum HM22, Lactobacillus plantarum HM24, and Enterococcus faecalis YF10042 with strong biogenic amine degrading capacity were inoculated into the koji. After 20 days of fermentation, the degradation rates of tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, and tyramine in soybean paste inoculated with L. plantarum HM24 were 35.31%, 43.14%, 30.18%, 33.44%, 32.74%, and 39.91%, respectively, indicating that the use of L. plantarum HM24 as a starter culture in soybean paste fermentation might be a good strategy for biogenic amines reduction.
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Affiliation(s)
- Siyi Li
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Xue Du
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Lu Feng
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Guangqing Mu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- Dalian Probiotics Function Research Key LaboratoryDalian Polytechnic UniversityDalianChina
| | - Yanfeng Tuo
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- Dalian Probiotics Function Research Key LaboratoryDalian Polytechnic UniversityDalianChina
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14
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15
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Zhang L, Zhang M, Mujumdar AS. New technology to overcome defects in production of fermented plant products- a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Hu M, Dong J, Tan G, Li X, Zheng Z, Li M. Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu. Food Microbiol 2021; 98:103762. [PMID: 33875200 DOI: 10.1016/j.fm.2021.103762] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/25/2020] [Accepted: 02/07/2021] [Indexed: 11/29/2022]
Abstract
Harmful levels of biogenic amines (BAs) are frequently identified in sufu. The microorganisms and mechanisms responsible for BA production in sufu, however, are not well documented. In this study, sufu samples were randomly obtained from various regions of China. Putrescine, tyramine, and histamine were quantitated as the most abundant BAs. According to the metagenome sequencing, the abundances and diversities of genes encoding the critical enzymes in BA production were acquired. The results showed that genes encoding arginine-, ornithine-, tryptophan-, and histidine decarboxylases were the predominant amino acid decarboxylase genes. Furthermore, 34 metagenome-assembled genomes (MAGs) were generated, of which 23 encoded at least one gene involved in BA production. Genetic analysis of MAGs indicated genera affiliated with Enterococcus, Lactobacillus-related, and Lactococcus were the major histamine-synthesizing bacteria, and tyrosine may be utilized by Bacillus, Chryseobacterium, Kurthia, Lysinibacillus, Macrococcus, and Streptococcus to product tyramine. The critical species involved in two putrescine-producing pathways were also explored. In the ornithine decarboxylase pathway, Lactobacillus-related and Veillonella were predicted to be the main performers, whereas Sphingobacterium and unclassified Flavobacteriaceae were the dominant executors in the agmatine deiminase pathway. The present study not only explained the BAs formation mechanism in sufu but also identified specific bacteria used to control BAs in fermented soybean products.
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Affiliation(s)
- Min Hu
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China; Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou, 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou, 510650, China.
| | - Jun Dong
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Guiliang Tan
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China.
| | - Xueyan Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Ziyi Zheng
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Mei Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
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17
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Yue CS, Selvi C, Tang AN, Chee KN, Ng HY. Determination of Biogenic Amines in Malaysian Traditional Wine by High-Performance Liquid Chromatography (HPLC). ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1831008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Chen Son Yue
- Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
| | - Chellappan Selvi
- Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
| | - Aun Nah Tang
- Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
| | - Keh Niang Chee
- Faculty of Computing and Information Technology, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
| | - Hon Yeong Ng
- Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
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18
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Li X, He Y, Yang W, Mu D, Zhang M, Dai Y, Zheng Z, Jiang S, Wu X. Comparative analysis of the microbial community and nutritional quality of sufu. Food Sci Nutr 2021; 9:4117-4126. [PMID: 34401063 PMCID: PMC8358361 DOI: 10.1002/fsn3.2372] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 05/13/2021] [Accepted: 05/14/2021] [Indexed: 12/20/2022] Open
Abstract
Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single-strain fermentation (SF), and mixed-strain fermentation (MF). Microbial species, amino acids, and fatty acids were identified to investigate dynamic changes in nutritional quality and microbial flora in sufu. The results showed that the number of microbial species in NF sufu was the highest (n = 284), whereas that in SF sufu was the lowest (n = 194). Overall, 153 microbial species were found in all three types of sufu. Relative abundance analysis also revealed that Tetragonococcus, Bacillus, Acinetobacter, and Staphylococcus were the main bacteria in sufu. However, there was a large number of harmful bacteria such as Enterococcaceae in NF sufu. The levels of various nutrients were low in SF sufu, whereas the contents of protein and soy isoflavones were higher in NF and MF sufu. Seventeen kinds of amino acids were detected, comprising seven essential amino acids and ten other amino acids. The contents of essential amino acids and essential fatty acids were higher in MF sufu than the other two types, resulting in its high nutritional value. The sufu produced through the three fermentation methods differed significantly (p < .05) in terms of microbial flora and nutritional quality.
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Affiliation(s)
- Xingjiang Li
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Ying He
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Wei Yang
- Tianjin Agricultural UniversityTianjinChina
| | - Dongdong Mu
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Min Zhang
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Yilong Dai
- Anhui Bagongshan Bean Foods Product Co.ShouxianChina
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Shaotong Jiang
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Xuefeng Wu
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
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19
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Shi C, Liu M, Zhao H, Liang L, Zhang B. Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chenshan Shi
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Miaomiao Liu
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Lisong Liang
- State Key Laboratory of Tree Genetics and Breeding/Research Institute of Forestry, Chinese Academy of Forestry, Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
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20
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Fong FLY, El-Nezami H, Sze ETP. Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.04.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Determination and mitigation of chemical risks in sufu by NaCl and ethanol addition during fermentation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Liu J, Chen J, Li S, Tian W, Wu H, Han B. Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1901733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Jingjing Liu
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - shuangshi Li
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - weina Tian
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Haigang Wu
- School of Life Sciences, Henan University, Henan, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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23
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Jang CH, Oh J, Lim JS, Kim HJ, Kim JS. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. Foods 2021; 10:foods10030636. [PMID: 33803607 PMCID: PMC8003083 DOI: 10.3390/foods10030636] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 12/12/2022] Open
Abstract
Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer's and Parkinson's diseases.
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Affiliation(s)
- Chan Ho Jang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
| | - Jisun Oh
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
| | - Ji Sun Lim
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
| | - Hyo Jung Kim
- Department of Korean Medicine Development, National Institute for Korean Medicine Development, Gyeongsan 38540, Korea;
| | - Jong-Sang Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
- Department of Integrative Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Correspondence: ; Tel.: +82-53-950-5752; Fax: +82-53-950-6750
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24
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Song Z, Hu Y, Chen X, Li G, Zhong Q, He X, Xu W. Correlation between bacterial community succession and propionic acid during gray sufu fermentation. Food Chem 2021; 353:129447. [PMID: 33714122 DOI: 10.1016/j.foodchem.2021.129447] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 01/25/2023]
Abstract
In order to explore the correlation between the production of propionic acid (PA) and the succession of bacterial community during the fermentation of gray sufu, high-throughput sequencing and HPLC (High Performance Liquid Chromatography) were used to monitor the changes of bacterial community and metabolite content. The abundance and metabolite concentration of Propionibacterium increased rapidly in the early stage of fermentation. In the middle stage, the abundance of Lactobacillus began to increase, while the pH decreased rapidly. In the late stage, the concentration of PA began to decrease, but it remained at a high level at the end of fermentation. Correlation analysis showed that Lactobacillus and Bacillus had a strong negative correlation with PA and its precursor. The results showed that Fusobacterium, Providencia, Lactobacillus and Bacillus could be the key factors to reduce the PA content. This study provides a new idea for the quality control of traditional fermented food.
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Affiliation(s)
- Zhengyang Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Yanzhou Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guohui Li
- China National Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Qiding Zhong
- China National Institute of Food and Fermentation Industries, Beijing 100015, China.
| | - Xiaoyun He
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Wentao Xu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety) (MOA), College of Food Science and Nutritional Engineering, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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25
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Li X, Meng J, Zeng Q, Xiong X, Ren X, Kong Q. Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd. J Food Saf 2021. [DOI: 10.1111/jfs.12885] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xingyan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Jiahui Meng
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Qingzhi Zeng
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xiaolin Xiong
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xueyan Ren
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Qingjun Kong
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
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26
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Li B, Lu S. The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Sharma A. A review on traditional technology and safety challenges with regard to antinutrients in legume foods. Journal of Food Science and Technology 2020; 58:2863-2883. [PMID: 34294949 DOI: 10.1007/s13197-020-04883-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2020] [Accepted: 10/28/2020] [Indexed: 11/30/2022]
Abstract
A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.
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Affiliation(s)
- Anand Sharma
- Present Address: Department of Botany, Shri Ramasamy Memorial University Sikkim, 5th Mile, Tadong, Sikkim 737 102 India.,Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013 India
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28
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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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29
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Liu B, Cao Z, Qin L, Li J, Lian R, Wang C. Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109835] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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30
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Li Y, Zhang X, Yang J, Ma X, Jia X, Du P, Li A. Influence of the addition of
Geotrichum candidum
on the microbial, chemical, textural, and sensory features of soft soy cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14823] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ying Li
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xin Zhang
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Jia‐Jie Yang
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xiang‐Yang Ma
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xin‐Dong Jia
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Peng Du
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Ai‐li Li
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
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31
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Li D, Ma Y, Liang J, Shi R, Wang J, Guo S, Li X. Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Dawei Li
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Yanli Ma
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Jingjing Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Ruiqin Shi
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Jie Wang
- College of Food Science and Technology Hebei Agricultural University Heibei China
| | - Shuxian Guo
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
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32
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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto. Journal of Food Science and Technology 2020; 57:4414-4423. [PMID: 33087955 DOI: 10.1007/s13197-020-04478-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
Abstract
Nattokinase activity (NK), biogenic amine content and sensory properties of natto are of great significance to consumers, which are affected by strains and fermentation methods. In this study, changes in the pH, biogenic amine and free amino nitrogen (FAN) contents, NK and protease activities, and sensory characteristics of natto prepared using Bacillus subtilis GUTU09 combined with different strains (Lactobacillus, Bifidobacterium and Mucor) and fermentation methods were investigated. The combination of two strains showed the best fermentation performance among all samples. The NK and protease activity and FAN content in double-strain fermentation increased by 10.33 FU/g, 88.78 U/g, and 2.34 g/kg, respectively, compared with those in single-strain fermentation. Sensory evaluation demonstrated that mixed fermentation primarily affected the sensory acceptance. This method also reduced the contents of various biogenic amines in natto compared with single-strain fermentation. Tyramine, cadaverine, spermine, and spermidine were significantly reduced, whereas histamine was slightly increased. The total biogenic amines decreased from 390.76 mg/kg to a minimum of 16.16 mg/kg. Some Mucor strains also reduced the contents of various biogenic amines. In the dual-bacteria fermentation of Mucor and GUTU09, co-fermentation has advantages over stage-fermentation, with higher NK and protease activity and higher sensory scores. Correlation analysis showed that the formation and accumulation of some biogenic amines in natto prepared using different microbial combinations were related to NK activity and pH. All these results showed that the quality of natto was improved by mixed fermentation and suitable fermentation methods, which laid a foundation for its potential industrial application.
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33
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Fong FLY, Lam KY, San Lau C, Ho KH, Kan YH, Poon MY, El-Nezami H, Sze ETP. Reduction in biogenic amines in douchi fermented by probiotic bacteria. PLoS One 2020; 15:e0230916. [PMID: 32214369 PMCID: PMC7098599 DOI: 10.1371/journal.pone.0230916] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Accepted: 03/11/2020] [Indexed: 01/17/2023] Open
Abstract
Ecology studies showed that esophageal and gastric cancers are directly correlated with the consumption of processed foods. The carcinogenicity of traditional Chinese fermented foods such as douchi (fermented black beans or fermented black soybeans) is due to the presence of carcinogenic N-nitroso compounds, which are derived from biogenic amines. Among the various biogenic amines that can act as precursors of N-nitroso compounds, histamine and tyramine are considered to be the most toxic and are of public health concern when present in food. We have examined some douchi products on the market, and significant amounts of histamine and tyramine were found. The use of fermentation starters generated by subculturing fermented products with unknown microbiota would induce the risk of biogenic amines. As the microbiota used in fermentation is a crucial factor in determining the biogenic amines of fermented food, it is hypothesized that the possible harmful effects of douchi can be minimized through the use of fermentation starters composed of probiotic bacteria. This is the first study to investigate the potential of using probiotic bacteria in manufacturing douchi. Lactobacillus rhamnosus GG (LGG), Lactobacillus casei Shirota (LcS) and Escherichia coli Nissle 1917 (EcN) were used to ferment black beans in this study, and no tyramine was detected in black bean samples incubated with these three strains anaerobically at 37°C or 20°C. The starter culture strains, temperature and presence of oxygen during the incubation period were found to be critical to the generation of biogenic amines. The findings of this study can provide evidence-based insights and warrant further investigations on the potential of reducing the harmful compounds in food fermented with probiotic bacteria as well as the sensory evaluation of douchi fermented with probiotic bacteria.
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Affiliation(s)
- Fiona Long Yan Fong
- Department of Science and Environmental Studies, The Education University of Hong Kong, HKSAR, People’s Republic of China
| | - Ka Yam Lam
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Chun San Lau
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Kin Hei Ho
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Yeuk Hei Kan
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Mui Yee Poon
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Hani El-Nezami
- School of Biological Sciences, The University of Hong Kong, HKSAR, People’s Republic of China
| | - Eric Tung Po Sze
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
- * E-mail:
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Hao Y, Sun B. Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106861] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Yang B, Tan Y, Kan J. Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108637] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Fan X, Lv X, Meng L, Ai M, Li C, Teng F, Feng Z. Effect of microwave sterilization on maturation time and quality of low-salt sufu. Food Sci Nutr 2020; 8:584-593. [PMID: 31993182 PMCID: PMC6977479 DOI: 10.1002/fsn3.1346] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 11/05/2019] [Accepted: 11/09/2019] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low-salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low-salt sufu. With regard to the physicochemical properties of sufu, 120-day sufu samples obtained by traditional high-salt (14%) fermentation and 75-day sufu samples obtained by low-salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75-day low-salt sufu samples were significantly higher than those of 120-day high-salt sufu samples (p < .05).The overall acceptance score of low-salt sufu samples also was higher than that of high-salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.
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Affiliation(s)
- Xuejing Fan
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Xuepeng Lv
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Li Meng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Mingzhi Ai
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Chunqiu Li
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Fei Teng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Zhen Feng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
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Bao W, Huang X, Liu J, Han B, Chen J. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu. J Food Sci 2020; 85:165-172. [PMID: 31898817 DOI: 10.1111/1750-3841.14968] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 10/23/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022]
Abstract
Sufu is a form of food derived from traditional Chinese fermented soybean. It has a unique flavor and contains abundant nutrients. With demands for healthy food on the rise, a higher level of sufu functionality is required. In fermentation of soybean-derived products, lactic acid bacteria (LAB) are widely used as an adjunct culture, which provides health benefits and enhances flavor of food. Among LAB, Lactobacillus brevis has the potential to generate γ-aminobutyric acid (GABA), which is well-known for its physiological functions. In this study, L. brevis was added to bacteria-fermented sufu to evaluate its impacts on sufu quality. Sufu was produced via co-inoculation with Bacillus subtilis and L. brevis (group A sufu) or a single inoculation with B. subtilis (group B sufu). Metabolite changes in the two groups during fermentation were investigated and physicochemical changes were observed. The results indicated that the addition of L. brevis increased the concentration of GABA and decreased the concentrations of histamine and serotonin. The concentrations of volatile compounds, such as esters and acids, especially 2-methyl-butanoic acid ethyl ester, as well as the concentrations of phenylethyl alcohol and 3-methyl-butanol were significantly higher in group A. Inoculation of L. brevis changed the metabolite profile of sufu and improved its functionality and safety of edibility. The current study explored the potential of applying L. brevis to the manufacture of bacteria-fermented sufu.
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Affiliation(s)
- Wenjing Bao
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingjing Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Library, Beijing Univ. of Chemical Technology, Beijing, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
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Liang J, Li D, Shi R, Wang J, Guo S, Ma Y, Xiong K. Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108379] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Liang J, Li D, Shi R, Wang J, Ma Y, Xiong K. Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108323] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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40
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Fan X, Liu G, Qiao Y, Zhang Y, Leng C, Chen H, Sun J, Feng Z. Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product. J Food Sci 2019; 84:2441-2448. [PMID: 31429494 DOI: 10.1111/1750-3841.14760] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 07/02/2019] [Accepted: 07/11/2019] [Indexed: 01/07/2023]
Abstract
The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9-hexadecenoate, ethyl oleate, ethanol, 3-methyl-1-butanol, 5-methoxy-1-pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. PRACTICAL APPLICATION: This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.
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Affiliation(s)
- Xuejing Fan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Gefei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yanjiao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Cong Leng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Hongyu Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Jiahui Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
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Tan Y, Zhang R, Chen G, Wang S, Li C, Xu Y, Kan J. Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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42
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Park YK, Lee JH, Mah JH. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review. Food Chem 2019; 278:1-9. [PMID: 30583348 DOI: 10.1016/j.foodchem.2018.11.045] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 10/18/2018] [Accepted: 11/08/2018] [Indexed: 11/22/2022]
Abstract
Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content.
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Affiliation(s)
- Young Kyoung Park
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae Hoan Lee
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
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Li DW, Liang JJ, Shi RQ, Wang J, Ma YL, Li XT. Occurrence of biogenic amines in sufu obtained from Chinese market. Food Sci Biotechnol 2019; 28:319-327. [PMID: 30956843 PMCID: PMC6431343 DOI: 10.1007/s10068-018-0500-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 10/17/2018] [Accepted: 10/19/2018] [Indexed: 10/27/2022] Open
Abstract
This study aims at examining the level of biogenic amines (BAs) in different kinds of sufu commonly consumed in China. The correlation between different BAs and physical and chemical index in sufu samples was also investigated. The results proved that different processing technologies altered the distribution of BAs in commercial sufu. Total BA level was significantly correlated with salt content and pH. Some of the sufu samples in this survey contained higher levels of BAs, of which 26.6% of the samples might induce histamine poisoning, 15.6% might induce headache in virtue of phenylethylamine, and 23.4% might cause migraine and headache in virtue of tyramine. Moreover, 6.3% of the sufu samples with total BA content over 1000 mg/kg may be harmful to human health. From the food safety perspective, some sufu should not be excessively consumed daily and should be processed under strict sanitary conditions to decrease the BA level.
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Affiliation(s)
- Da-Wei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Jing-Jing Liang
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Rui-Qin Shi
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Jie Wang
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Yan-Li Ma
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, No. 80, ChangJiang Road, Nanyang, 473000 Henan Province China
| | - Xiu-Ting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
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Abstract
Abstract
The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.
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Affiliation(s)
- Livia Simon Sarkadi
- Department of Food Chemistry and Nutrition , Szent István University , Somloi u. 14-16 , Budapest 1118 , Hungary , e-mail:
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Jia L, Rong-Fa G, Xi-Ming W, Jian-Chu C, Ya-Qin H, Dong-Hong L, Xing-Qian Y. Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1409760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Li Jia
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- Life Science College, China Jiliang University, Hangzhou, Zhejiang, China
| | - Guan Rong-Fa
- Life Science College, China Jiliang University, Hangzhou, Zhejiang, China
| | - Wei Xi-Ming
- Zhejiang Wuweihe Food Co., Ltd., Hangzhou, Zhejiang, China
| | - Chen Jian-Chu
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Hu Ya-Qin
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Liu Dong-Hong
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Ye Xing-Qian
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
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Pleva P, Cabáková V, Butor I, Pachlová V, Buňková L. Biogenic amines content in the fermented asian food in the Czech Republic. POTRAVINARSTVO 2018. [DOI: 10.5219/896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health.
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Gu J, Liu T, Sadiq FA, Yang H, Yuan L, Zhang G, He G. Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.085] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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49
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Papageorgiou M, Lambropoulou D, Morrison C, Kłodzińska E, Namieśnik J, Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste). Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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