1
|
Horii Y, Nishiwaki T, Suzuki S, Suzuki T, Hattori R, Kusumoto KI. Characteristics of Inosinic Acid Degradation in Non-Heated Soybean Paste using Rice Koji prepared with Low Acid Phosphatase Producer<i> Aspergillus oryzae</i> KBN8048. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yuichiro Horii
- Food Research Center, Niigata Agricultural Research Institute
| | | | - Satoshi Suzuki
- Food Research Institute, National Agriculture and Food Research Organization
| | - Tadahiro Suzuki
- Food Research Institute, National Agriculture and Food Research Organization
| | - Ryota Hattori
- Food Research Institute, National Agriculture and Food Research Organization
| | - Ken-Ichi Kusumoto
- Food Research Institute, National Agriculture and Food Research Organization
| |
Collapse
|
2
|
Xiao L, Lapu M, Kang S, Jiang P, Li J, Liu Y, Liu D, Liu M. Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108953] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
3
|
Barrios-Hernández ML, Buenaño-Vargas C, García H, Brdjanovic D, van Loosdrecht MCM, Hooijmans CM. Effect of the co-treatment of synthetic faecal sludge and wastewater in an aerobic granular sludge system. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 741:140480. [PMID: 32886969 DOI: 10.1016/j.scitotenv.2020.140480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/22/2020] [Accepted: 06/22/2020] [Indexed: 06/11/2023]
Abstract
The co-treatment of two synthetic faecal sludges (FS-1 and FS-2) with municipal synthetic wastewater (WW) was evaluated in an aerobic granular sludge (AGS) reactor. After characterisation, FS-1 showed the following concentrations, representative for medium-strength FS: 12,180 mg TSS L-1, 24,300 mg total COD L-1, 93.8 mg PO3-P L-1, and 325 mg NH4-N L-1. The NO3-N concentration was relatively high (300 mg L-1). For FS-2, the main difference with FS-1 was a lower nitrate concentration (18 mg L-1). The recipes were added consecutively, together with the WW, to an AGS reactor. In the case of FS-1, the system was fed with 7.2 kg total COD m-3d-1 and 0.5 kg Nitrogen m-3d-1. Undesired denitrification occurred during feeding and settling resulting in floating sludge and wash-out. In the case of FS-2, the system was fed with 8.0 kg total COD m-3d-1 and 0.3 kg Nitrogen m-3d-1. The lower NO3-N concentration in FS-2 resulted in less floating sludge, a more stabilised granular bed and better effluent concentrations. To enhance the hydrolysis of the slowly biodegradable particulates from the synthetic FS, an anaerobic stand-by period was added and the aeration period was increased. Overall, when compared to a control AGS reactor, a lower COD consumption (from 87 to 35 mg g-1 VSS h-1), P-uptake rates (from 6.0 to 2.0 mg P g VSS-1 h-1) and NH4-N removal (from 2.5 to 1.4 mg NH4-N g VSS-1 h-1) were registered after introducing the synthetic FS. Approximately 40% of the granular bed became flocculent at the end of the study, and a reduction of the granular size accompanied by higher solids accumulation in the reactor was observed. A considerable protozoa Vorticella spp. bloom attached to the granules and the accumulated particles occurred; potentially contributing to the removal of the suspended solids which were part of the FS recipe.
Collapse
Affiliation(s)
- Mary Luz Barrios-Hernández
- Department of Environmental Engineering and Water Technology, IHE-Delft Institute for Water Education, P.O. Box 3015, 2601 DA Delft, the Netherlands; Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands; Ingeniería Ambiental, Instituto Tecnológico de Costa Rica, Cartago 159-7050, Costa Rica.
| | - Claribel Buenaño-Vargas
- Department of Environmental Engineering and Water Technology, IHE-Delft Institute for Water Education, P.O. Box 3015, 2601 DA Delft, the Netherlands
| | - Hector García
- Department of Environmental Engineering and Water Technology, IHE-Delft Institute for Water Education, P.O. Box 3015, 2601 DA Delft, the Netherlands
| | - Damir Brdjanovic
- Department of Environmental Engineering and Water Technology, IHE-Delft Institute for Water Education, P.O. Box 3015, 2601 DA Delft, the Netherlands; Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Mark C M van Loosdrecht
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Christine M Hooijmans
- Department of Environmental Engineering and Water Technology, IHE-Delft Institute for Water Education, P.O. Box 3015, 2601 DA Delft, the Netherlands
| |
Collapse
|
4
|
Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| |
Collapse
|
5
|
Dang Y, Hao L, Zhou T, Cao J, Sun Y, Pan D. Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue. Food Res Int 2019; 121:20-27. [PMID: 31108741 DOI: 10.1016/j.foodres.2019.03.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/22/2019] [Accepted: 03/01/2019] [Indexed: 12/16/2022]
Abstract
In order to investigate the synergistic effect between umami peptides and monosodium glutamate (MSG), a new assessment method was established using electronic tongue. After 36 kinds of umami peptides synthesized by peptide solid phase synthesis, their taste characteristics were preliminarily explored by electronic tongue technology, and then the umami intensity was ranked before and after addition of MSG, using a concentration of 0.35% of MSG as control. In addition, the sensory evaluation was utilized to verify the results of the electronic tongue. Finally, the umami intensity and the synergistic effect of umami peptides and MSG were also investigated by the aroma chicken model (ACM). Results showed that peptide Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu (KE-8) and Arg-Leu (RL) have the strongest umami taste, Asp-Asp-Asp (DDD) and Glu-Ser-Val (ESV) have the strongest synergistic effect with MSG, which could increase the umami intensity. The ESV and Glu-Asp-Asp (EDD) showed the strongest synergistic effect with ACM. The evaluation method could provide the objective data for further investigating for the synergistic theory.
Collapse
Affiliation(s)
- Yali Dang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Li Hao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Tingyi Zhou
- Institute of Health Food of Zhejiang Academy of Medical Sciences, Hangzhou 310013, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, Nanjing 210097, Jiangsu, China.
| |
Collapse
|
6
|
Wang S, Tamura T, Kyouno N, Liu X, Zhang H, Akiyama Y, Yu Chen J. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1570244] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Shuo Wang
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Takehiro Tamura
- Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Nobuyuki Kyouno
- Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Xiaofang Liu
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Han Zhang
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Yoshinobu Akiyama
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Jie Yu Chen
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| |
Collapse
|
7
|
Dang Y, Hao L, Cao J, Sun Y, Zeng X, Wu Z, Pan D. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3. Food Chem 2019; 271:697-706. [DOI: 10.1016/j.foodchem.2018.08.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 07/16/2018] [Accepted: 08/01/2018] [Indexed: 10/28/2022]
|
8
|
Zhu Y, Liang X, Zhang H, Feng W, Liu Y, Zhang F, Linhardt RJ. A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21. Int J Food Microbiol 2017; 248:1-9. [PMID: 28237882 DOI: 10.1016/j.ijfoodmicro.2017.02.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 01/24/2017] [Accepted: 02/05/2017] [Indexed: 10/20/2022]
Abstract
Aspergillus oryzae koji plays a crucial role in fermented food products due to the hydrolytic activities of secreted enzymes. In the present study, we performed a comparative secretome analysis of the industrial strain of Aspergillus oryzae 3.042 and its spontaneous mutantZJGS-LZ-21. One hundred and fifty two (152) differential protein spots were excised (p<0.05), and 25 proteins were identified. Of the identified proteins, 91.3% belonged to hydrolytic enzymes acting on carbohydrates or proteins. Consistent with their enzyme activities, the expression of 14 proteins involved in the degradation of cellulose, hemicellulose, starch and proteins, increased in the ZJGS-LZ-21isolate. In particular, increased levels of acid protease (Pep) may favor the degradation of soy proteins in acidic environments and promote the cleavage of allergenic soybean proteins in fermentation, resulting in improvements of product safety and quality. The ZJGS-LZ-21 isolate showed higher protein secretion and increased hydrolytic activities than did strain 3.042, indicating its promising application in soybean paste fermentation.
Collapse
Affiliation(s)
- Yuanyuan Zhu
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China
| | - Xinle Liang
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
| | - Hong Zhang
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China
| | - Wei Feng
- Zhejiang Wuweihe Food Co. Ltd, Huzhou 313213, China
| | - Ye Liu
- Zhejiang Wuweihe Food Co. Ltd, Huzhou 313213, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| |
Collapse
|
9
|
Ahhmed A, Özcan C, Karaman S, Öztürk İ, Çam M, Fayemi PO, Kaneko G, Muguruma M, Sakata R, Yetim H. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. Meat Sci 2017; 127:35-44. [PMID: 28113096 DOI: 10.1016/j.meatsci.2016.12.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 12/19/2016] [Accepted: 12/22/2016] [Indexed: 11/24/2022]
Abstract
The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L* values in comparison with the fresh meat. While no pathogen was detected in all the meat samples, statistically significant stearic acid was increased (P<0.05) and also oleic and arachidic acids were observed in MP. SDS-PAGE patterns indicated that miso had higher impacts on muscle proteins than cemen suggesting that miso can generate proteins and peptides with better technological or nutritional properties. None of the sulphur containing compounds responsible for unpleasant odor was detected in MP. Limonene, 5 esters, beta-pinene and saponins in MP contributed to citrus fruit aroma with smoother, roasty flavor and delicious taste. These findings suggest that miso contain good flavoring molecules for enhancing fruity smell and quality of pastirma. Thus, laminating cured meat with miso can be used as an alternative to cemen for producing healthier pastirma with extended shelf life and better flavor.
Collapse
Affiliation(s)
- Abdulatef Ahhmed
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
| | - Ceyda Özcan
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Safa Karaman
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - İsmet Öztürk
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Mustafa Çam
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Peter O Fayemi
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| | - Gen Kaneko
- Department of Biology, School of Arts and Sciences, University of Houston-Victoria, TX, USA
| | - Michio Muguruma
- Department of Nutrition Management, Faculty of Health and Nutrition, Minami- Kyushu University, Miyazaki, Japan
| | - Ryoichi Sakata
- Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Sagamihara, Japan
| | - Hasan Yetim
- Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey
| |
Collapse
|
10
|
Soccol CR, Costa ESFD, Letti LAJ, Karp SG, Woiciechowski AL, Vandenberghe LPDS. Recent developments and innovations in solid state fermentation. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.biori.2017.01.002] [Citation(s) in RCA: 145] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
11
|
Park E, Kim HO, Kim GN, Song JH. Anti-Oxidant and Anti-Adipogenic Effects of Ethanol Extracts from Wheat Germ and Wheat Germ Fermented with Aspergillus oryzae. Prev Nutr Food Sci 2015; 20:29-37. [PMID: 25866747 PMCID: PMC4391538 DOI: 10.3746/pnf.2015.20.1.29] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Accepted: 03/13/2015] [Indexed: 12/21/2022] Open
Abstract
Most of the wheat germ in cereal grains is removed during the milling process. Various physiological effects have been reported for bioactive substances in wheat germ such as phenolic acids and flavonoids. In this study, the anti-oxidant and anti-adipogenic effects of ethanol extracts from wheat germ (WGE) and wheat germ fermented with Aspergillus oryzae (F-WGE) were investigated in HepG2 and 3T3-L1 cells. The anti-oxidant activity of F-WGE was demonstrated by a dose-dependent increase in the enhanced scavenging capacity of hydroxyl radicals and Cu2+-chelating activity compared to WGE. WGE and F-WGE treatment at doses between 10 and 400 μg/mL did not affect the viability of HepG2 and 3T3-L1 cells. Intracellular ROS levels from Cu2+-induced oxidative stress were significantly decreased by F-WGE treatment in HepG2 cells compared to WGE. Lipid accumulation was increased in 3T3-L1 adipocytes by 100 μM Fe2+ treatment, but the accumulation was strongly inhibited by 100 μg/mL of WGE and F-WGE treatment. These results suggest that changes in bioactive substances during the fermentation of wheat germ can potentiate scavenging activities against transition metal-induced oxidative stress and lipid accumulation in 3T3-L1 adipocytes. Therefore, we propose that F-WGE is a novel food materials and provided scientific evidences for its efficacy in the development of functional foods.
Collapse
Affiliation(s)
- Euna Park
- Department of Nursing, Pukyong National University, Busan 608-737, Korea
| | - Hae Ok Kim
- Department of Nursing, Kyungnam University, Gyeongnam 631-701, Korea
| | - Gyo-Nam Kim
- Department of Food Science and Biotechnology, Kyungnam University, Gyeongnam 631-701, Korea
| | - Ji-Hye Song
- Department of Food Science and Biotechnology, Kyungnam University, Gyeongnam 631-701, Korea
| |
Collapse
|