1
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Feng Y, Zeng J, Lei H, Zhao M. Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce. Food Chem 2024; 448:139066. [PMID: 38569402 DOI: 10.1016/j.foodchem.2024.139066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 03/06/2024] [Accepted: 03/16/2024] [Indexed: 04/05/2024]
Abstract
Modernization of the traditional fermentation industry has been a major trend recently, such as the upgrading of fermentation containers. This study investigated the taste differences and their material basis of soy sauce fermented in tank and pond (SSFT and SSFP), and further explore the key influencing factors of taste. The intensities of umami, kokumi and sour taste in SSFT were weaker than SSFP, which were associated with 9 basic taste-active compounds, including acetic acid, lactic acid, propanedioic acid, citric acid, glutamic acid, alanine, tyrosine, d-galactose and erythritol. Moreover, 270 peptides and amino acid derivatives were potential compounds for taste difference, of which 78 % were more abundant in SSFP. Five bacterial genera (Kocuria, Tetragenococcus, Pediococcus, Staphylococcus, Weissella) and 4 fungal genera (Wickerhamiella, Millerozyma, Candida, Zygosaccharomyces) may be the functional core microbe for flavor differences in SSFT and SSFP. This study will provide theoretical value for quality improvement in the modern large-scale production of soy sauce.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Jing Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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2
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Cai T, Hai N, Guo P, Feng Z, Zhang Y, Wang J, Yu Z, Liu H, Ding L. Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. Foods 2024; 13:2242. [PMID: 39063327 PMCID: PMC11276169 DOI: 10.3390/foods13142242] [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: 06/07/2024] [Revised: 07/12/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD-16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS-60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS-60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with m/z at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.
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Affiliation(s)
- Ting Cai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Nan Hai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Zhi Feng
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Yu Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Zhipeng Yu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China;
| | - Huan Liu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China;
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
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3
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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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4
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Wang LH, Qu WH, Xu YN, Xia SG, Xue QQ, Jiang XM, Liu HY, Xue CH, Wen YQ. Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains. Foods 2024; 13:1386. [PMID: 38731757 PMCID: PMC11083161 DOI: 10.3390/foods13091386] [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: 03/20/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/13/2024] Open
Abstract
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including Corynebacterium glutamicum, Corynebacterium ammoniagenes, and Lactiplantibacillus plantarum for secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated with C. glutamicum accumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. The C. ammoniagenes group and L. plantarum group were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7% w/v NaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.
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Affiliation(s)
- Li-Hao Wang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Wen-Hui Qu
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Ya-Nan Xu
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Song-Gang Xia
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Qian-Qian Xue
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Xiao-Ming Jiang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Hong-Ying Liu
- Ocean College, Hebei Agriculture University, Qinhuangdao 066000, China;
| | - Chang-Hu Xue
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Yun-Qi Wen
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
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5
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Feng Y, Xie Z, Huang M, Tong X, Hou S, Tin H, Zhao M. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. Food Res Int 2024; 177:113756. [PMID: 38225154 DOI: 10.1016/j.foodres.2023.113756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 01/17/2024]
Abstract
The flavor regulation of soy sauce fermented in winter is imminent challenge for the industry, while fermentation temperature is considered as an effective method to fortify soy sauce flavor. Thus, industrial-level fermentation systems with controlled temperature at 30°C (SSCT) and regular temperature (SSRT) in winter were designed to elucidate molecular basis and microbial regulatory mechanism of temperature-controlled flavor enhancement of soy sauce. Sensory evaluation suggested 30°C fermentation enhanced caramel-like, floral, fruity, roasted nut and smoky aroma. A total of 160 volatiles were identified, of which 39 components were evaluated for odor activity value (OAV). Eleven volatiles were determined as the odor markers distinguishing the aroma profiles of SSRT and SSCT, among which 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, caramel-like), β-damascenone (floral), ethyl 2-methylpropanoate (fruity), ethyl acetate (fruity) and 2/3-methyl-1-butanol (malty, alcoholic) were largely responsible for the flavor enhancement. Moreover, high-throughput sequencing results demonstrated the temperature intervention induced more differential bacterial structure (R = 0.324, P = 0.001) than fungal structure (R = 0.069, P = 0.058). Correlation analysis revealed dominant and low-abundance genus together drove the formation and variation of volatile profile, particularly Weissella, Tetragenococcus, Starmerella and Pediococcus. Representatively, the formation pathways of key aroma substances HDMF and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) were elaborated. Both temperature-mediated abiotic reactions and gene functions of microbiota were proposed to favor the yields of HDMF and C5 precursor of HEMF, whereas the small populations of Zygosaccharomyces and insufficient acetaldehyde limited the elevation of the HEMF level through the biosynthesis pathway. This study provided the practical and theoretical basis for the industrial applications of temperature control in soy sauce fermentation.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Ziming Xie
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mingtao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xing Tong
- Guangdong Haitian Innovation Tech Co., Ltd., Foshan, Guangdong 528000, China
| | - Sha Hou
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China
| | - Hoeseng Tin
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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6
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Zhang W, Xiao Z, Gu Z, Deng X, Liu J, Luo X, Song C, Jiang X. Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing. Food Chem 2024; 432:137245. [PMID: 37657348 DOI: 10.1016/j.foodchem.2023.137245] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/08/2023] [Accepted: 08/21/2023] [Indexed: 09/03/2023]
Abstract
Staphylococcus is the dominant genus in the fermentation process of soy sauce, but its effect on the flavor of soy sauce has not been clearly established. In order to investigate the role of this genus in soy sauce fermentation, individual fermentation with Staphylococcus spp. screened from the moromi and their co-fermentation with an ester-producing yeast of Zygosaccharomyces rouxii were designed. Through the analysis of physicochemical properties, organic acid composition, volatile flavor compounds (VFCs) and sensory characteristics during fermentation, Staphylococcus was confirmed as a contributor to the acidity, ester aroma and alcohol aroma of soy sauce. In their co-fermentation with yeast, the ester aroma of soy sauce was further enhanced. Moreover, pathway enrichment analysis and network construction of key VFCs also revealed potential metabolic networks for formation of characteristic flavor compounds in co-fermentation. This work will help optimize the fermentation functional microbiota to obtain better soy sauce flavor.
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Affiliation(s)
- Wei Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Zhangchi Xiao
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Zimeng Gu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Xiang Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Jun Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China
| | - Xiaoming Luo
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China
| | - Chunxiang Song
- Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China
| | - Xuewei Jiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha 410600, China.
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7
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Cao C, Waterhouse GIN, Sun W, Zhao M, Sun-Waterhouse D, Su G. Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates. Foods 2023; 12:4513. [PMID: 38137316 PMCID: PMC10742455 DOI: 10.3390/foods12244513] [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: 11/15/2023] [Revised: 12/13/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor compounds (VFCs) were detected when using GC-IMS, while a combination of GC-MS and GC-IMS resulted in the identification of 150 compounds. LAB-yeast fermentation could significantly increase the diversity and concentrations of VFCs (p < 0.05), including alcohols, acids, esters, and sulfurs, while reduce the contents of aldehydes and ketones. Hierarchical clustering and orthogonal partial least squares analyses confirmed the impact of fermentation on the VFCs of the hydrolysates. Seven compounds were identified as significant compounds distinguishing the aromas of different groups. The partial least squares regression analysis of the 25 key VFCs (ROAV > 1) and sensory results revealed that the treatment groups positively correlated with aromatic, caramel, sour, overall aroma, and most of the key VFCs. In summary, fermentation effectively reduced the fatty and bean-like flavors of soybean hydrolysates, enhancing the overall flavor quality, with sequential inoculation proving to be more effective than simultaneous inoculation. These findings provided a theoretical basis for improving and assessing the flavor of soybean protein hydrolysates.
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Affiliation(s)
- Chenchen Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Geoffrey I. N. Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1010, New Zealand
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1010, New Zealand
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
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8
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Zheng S, Ye P, Zhao X, Li W, Hou L. Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process. Food Res Int 2023; 174:113674. [PMID: 37981369 DOI: 10.1016/j.foodres.2023.113674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Conventional high-salt dilute-state soy sauce is vulnerable to precipitation after processing, which will reduce the systemic stability and nutrition of soy sauce. This work aims to optimize key steps of the soy sauce fermentation process to improve its stability and reduce precipitation. The amino acid nitrogen (AAN) and the total nitrogen (TN) contents of the new soy sauce were 8.3 g/L and 18.7 g/L, which were significantly enhanced by 33.9% and 14.0%, respectively, compared to the control group. More flavor substances were detected in the new soy sauce, including furans and pyrazines, which contribute to the special flavor of soy sauce. The particle size distribution curve was significantly shifted to the left, and the absolute value of zeta-potential increased. The new fermentation process soy sauce had a higher raw material utilization rate, smaller average particle size of 15.56 μm, and significantly higher stability when combined with the rheological examination. Consequently, the quality and flavor of soy sauce can be improved by using the new fermentation process.
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Affiliation(s)
- Shuang Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China
| | - Peng Ye
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China
| | - Xiuli Zhao
- School of Nursing & School of Public Health, Yangzhou University, Yangzhou 225000, China
| | - Wanning Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China
| | - Lihua Hou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
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9
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Hu X, Liu S, Li E. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu. Food Chem 2023; 427:136742. [PMID: 37393638 DOI: 10.1016/j.foodchem.2023.136742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/04/2023]
Abstract
Wuhan stinky sufu is a traditional fermented soybean product with a short ripening period and unique flavor. The aim of this study was to explore the characteristic flavor compounds and core functional microbiota of naturally fermented Wuhan stinky sufu. The results indicated that 11 volatile compounds including guaiacol, 2-pentylfuran, dimethyl trisulfide, dimethyl disulfide, acetoin, 1-octen-3-ol, (2E)-2-nonenal, indole, propyl 2-methylbutyrate, ethyl 4-methylvalerate, nonanal were characteristic aroma compounds, and 6 free amino acids (Ser, Lys, Arg, Glu, Met and Pro) were identified as taste-contributing compounds. 4 fungal genera (Kodamaea, unclassified_Dipodascaceae, Geotrichum, Trichosporon), and 9 bacterial genera (Lysinibacillus, Enterococcus, Acidipropionibacterium, Bifidobacterium, Corynebacterium, Lactococcus, Pseudomonas, Enterobacter, and Acinetobacter) were identified as the core functional microbiota with positive effects on the production of flavor compounds. These findings would enhance the understanding of core flavor-producing microorganisms in naturally fermented soybean products and potentially provide guidance for enhancing the quality of sufu.
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Affiliation(s)
- Xuefen Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Shaoquan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117543, Singapore
| | - Erhu Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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10
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Rosa CA, Lachance MA, Limtong S, Santos ARO, Landell MF, Gombert AK, Morais PB, Sampaio JP, Gonçalves C, Gonçalves P, Góes-Neto A, Santa-Brígida R, Martins MB, Janzen DH, Hallwachs W. Yeasts from tropical forests: Biodiversity, ecological interactions, and as sources of bioinnovation. Yeast 2023; 40:511-539. [PMID: 37921426 DOI: 10.1002/yea.3903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 11/04/2023] Open
Abstract
Tropical rainforests and related biomes are found in Asia, Australia, Africa, Central and South America, Mexico, and many Pacific Islands. These biomes encompass less than 20% of Earth's terrestrial area, may contain about 50% of the planet's biodiversity, and are endangered regions vulnerable to deforestation. Tropical rainforests have a great diversity of substrates that can be colonized by yeasts. These unicellular fungi contribute to the recycling of organic matter, may serve as a food source for other organisms, or have ecological interactions that benefit or harm plants, animals, and other fungi. In this review, we summarize the most important studies of yeast biodiversity carried out in these biomes, as well as new data, and discuss the ecology of yeast genera frequently isolated from tropical forests and the potential of these microorganisms as a source of bioinnovation. We show that tropical forest biomes represent a tremendous source of new yeast species. Although many studies, most using culture-dependent methods, have already been carried out in Central America, South America, and Asia, the tropical forest biomes of Africa and Australasia remain an underexplored source of novel yeasts. We hope that this review will encourage new researchers to study yeasts in unexplored tropical forest habitats.
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Affiliation(s)
- Carlos A Rosa
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Marc-André Lachance
- Department of Biology, University of Western Ontario, London, Ontario, Canada
| | - Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, Thailand
- Biodiversity Center Kasetsart University, Kasetsart University, Bangkok, Thailand
- Academy of Science, Royal Society of Thailand, Bangkok, Thailand
| | - Ana R O Santos
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Melissa F Landell
- Setor de Genética, Instituto de Ciências Biológicas e da Saúde, Universidade Federal de Alagoas, Maceió, Alagoas, Brazil
| | - Andreas K Gombert
- Department of Engineering and Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Paula B Morais
- Laboratório de Microbiologia Ambiental e Biotecnologia, Campus de Palmas, Universidade Federal do Tocantins, Palmas, Tocantins, Brazil
| | - José P Sampaio
- UCIBIO-i4HB, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Carla Gonçalves
- UCIBIO-i4HB, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Paula Gonçalves
- UCIBIO-i4HB, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Aristóteles Góes-Neto
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | | | | | - Daniel H Janzen
- Department of Biology, University of Pennsylvania, Philadelphia, Pennsylvania, USA
| | - Winnie Hallwachs
- Department of Biology, University of Pennsylvania, Philadelphia, Pennsylvania, USA
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11
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Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023; 173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually. Meanwhile, we pointed out the drawbacks of the above research and the future research directions based on published literature and our knowledge. We believe that this review can provide an insightful reference for international related researchers to understand the advances on soy sauce research.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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12
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Feng Y, Wu W, Chen T, Huang M, Zhao M. Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources. Food Res Int 2023; 173:113456. [PMID: 37803780 DOI: 10.1016/j.foodres.2023.113456] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 08/29/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Flavor, the most important quality index of soy sauce, is mostly influenced by the microbiota in fermented food ecosystem, however, the association between microorganisms and soy sauce flavor is still poorly understood. Therefore, the bacterial and fungal profiles, physicochemical parameters, and flavor compounds (9 organic acids, 17 free amino acids and 97 volatile flavor compounds) of 5 different source soy sauce were investigated using high-throughput sequencing, HPLC, amino acid analyzer and SPME/LLE-GC-MS, and their correlations were explored. A total of 3 fungal genera and 12 bacterial genera were identified as potential flavor-producing microorganisms by multivariate data and correlation analysis. Notably, Lactobacillus and Tetragenococcus were strongly positively correlated with succinic acid and lactic acid, respectively. Moreover, not only fungi, but also bacteria were found to be closely correlated with volatiles. Finally, 5 screened potential flavor-producing microorganisms were validated using a rapid fermentation model, with multiple strains showing the potential to improve the soy sauce flavor, with Lactobacillus fermentum being the most significant. Our research will provide a theoretical basis for the regulation and enhancement of soy sauce flavor.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Weiyu Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Tao Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mingtao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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13
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Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH. The regulation of key flavor of traditional fermented food by microbial metabolism: A review. Food Chem X 2023; 19:100871. [PMID: 37780239 PMCID: PMC10534219 DOI: 10.1016/j.fochx.2023.100871] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/27/2023] [Accepted: 09/06/2023] [Indexed: 10/03/2023] Open
Abstract
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.
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Affiliation(s)
- Ke Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, Anhui, China
| | - Ting-Ting Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ren-Rong Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Quan Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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14
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Li X, Xu X, Wu C, Tong X, Ou S. Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods 2023; 12:3509. [PMID: 37761218 PMCID: PMC10530138 DOI: 10.3390/foods12183509] [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: 08/21/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of T. halophilus and W. anomalus produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of T. halophilus and W. anomalus could be a choice for the future production of moromi with good flavour and quality under a lower temperature.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China;
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Xinyu Xu
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
| | - Changzheng Wu
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Xing Tong
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Shiyi Ou
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China;
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15
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Chen L, Li K, Chen H, Li Z. Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts. Foods 2023; 12:3501. [PMID: 37761210 PMCID: PMC10529235 DOI: 10.3390/foods12183501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a strong aroma to foods and thus playing a great role in the modern fermentation industry. The physiological characteristics of aroma-producing yeast, including alcohol tolerance, acid tolerance, and salt tolerance, are introduced in this article, beginning with their origins and biological properties. The main mechanism of aroma-producing yeast is then analyzed based on its physiological roles in the fermentation process. Functional enzymes such as proteases, lipases, and glycosidase are released by yeast during the fermentation process. Sugars, fats, and proteins in the environment can be degraded by these enzymes via pathways such as glycolysis, methoxylation, the Ehrlich pathway, and esterification, resulting in the production of various aromatic esters (such as ethyl acetate and ethyl caproate), alcohols (such as phenethyl alcohol), and terpenes (such as monoterpenes, sesquiterpenes, and squalene). Furthermore, yeast cells can serve as cell synthesis factories, wherein specific synthesis pathways can be introduced into cells using synthetic biology techniques to achieve high-throughput production. In addition, the applications of aroma yeast in the food, pharmaceutical, and cosmetic industries are summarized, and the future development trends of aroma yeasts are discussed to provide a theoretical basis for their application in the food fermentation industry.
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Affiliation(s)
- Li Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (L.C.); (K.L.)
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (L.C.); (K.L.)
| | - Huitai Chen
- Hunan Guoyuan Liquor Industry Co., Ltd., Yueyang 414000, China;
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (L.C.); (K.L.)
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16
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Miao Y, Zhong Q. Isolation and Identification of β-Glucosidases-Producing Non- Saccharomyces Yeast Strains and Its Influence on the Aroma of Fermented Mango Juice. Molecules 2023; 28:5890. [PMID: 37570860 PMCID: PMC10420690 DOI: 10.3390/molecules28155890] [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: 05/24/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The cultivation and enrichment of different soils in a vineyard yielded 95 yeast species. Among them, seven strains capable of producing β-glucosidases were identified using the aescin colorimetric method. One non-Saccharomyces yeast strain was isolated from a plate containing lysine and identified using internal transcription (ITS) as Candida cf. sorbosivorans (C. cf. sorbosivorans), which was named Candida cf. sorbosivorans X1. Additionally, the enzymatic characteristics of the β-glucosidases produced by this strain were investigated. The β-glucosidases generated by C. cf. sorbosivorans X1 displayed high enzymatic activity and enzyme-activity retention in a pH range of 3.0 to 5.4 and at temperatures of 30 °C to 35 °C. Using non-targeted metabolomics methods, we investigated the alterations in metabolites during the fermentation of mango juice. The strain C. cf. sorbosivorans X1 demonstrated activity against phenols and terpenes. In the fermented mango juice (X1FMJ), we identified 41 differential metabolites. These included 14 esters, 4 hydrocarbons, 3 aldehydes, 5 ketones, 4 terpenoids, 4 alcohols, 1 aromatic hydrocarbon, 2 amines, 1 acid, and 3 heterocyclic compounds. The metabolic pathways of these differential metabolites were analyzed, revealing four key pathways: tyrosine metabolism, phenylpropanoid biosynthesis, monoterpene biosynthesis, and α-linolenic acid metabolism, which promoted the formation of aroma compounds in the fermented mango juice.
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Affiliation(s)
- Yuemei Miao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China;
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Qiuping Zhong
- School of Food Science and Engineering, Hainan University, Haikou 570228, China;
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
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17
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Fan J, Qu G, Wang D, Chen J, Du G, Fang F. Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods. Foods 2023; 12:2892. [PMID: 37569161 PMCID: PMC10418588 DOI: 10.3390/foods12152892] [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: 07/09/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.
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Affiliation(s)
- Jingya Fan
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guanyi Qu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Datao Wang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Fang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; (J.F.); (G.Q.); (D.W.); (J.C.); (G.D.)
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
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18
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An F, Wu J, Feng Y, Pan G, Ma Y, Jiang J, Yang X, Xue R, Wu R, Zhao M. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Compr Rev Food Sci Food Saf 2023; 22:2773-2801. [PMID: 37082778 DOI: 10.1111/1541-4337.13162] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/22/2023]
Abstract
The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria.
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Affiliation(s)
- Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Guoyang Pan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yuanyuan Ma
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinhui Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xuemeng Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ruixia Xue
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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19
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Wang P, Kan Q, Yang L, Huang W, Wen L, Fu J, Liu Z, Lan Y, Huang Q, Ho CT, Cao Y. Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis. Food Chem 2023; 419:135995. [PMID: 37003053 DOI: 10.1016/j.foodchem.2023.135995] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/14/2023] [Accepted: 03/18/2023] [Indexed: 03/29/2023]
Abstract
Most previous studies on volatile compounds in soy sauce were performed by gas chromatography-mass spectrometry (GC-MS). In this study, the volatile compounds of high-salt liquid-state fermentation soy sauce (HLFSS) were analyzed qualitatively and quantitatively by GC-MS and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). One hundred and seventy-four substances were detected using the two instruments, 87 by HS-GC-IMS and 127 by GC-MS. Aldehydes (26), ketones (28), esters (29), and alcohols (26) were the main compounds in HLFSS. In addition, ethyl pyruvate, (E)-2-pentenal and diethyl propanedioate were detected by HS-GC-IMS, which were previously not detected in HLFSS. Forty-eight aromatics including 34 key ones were identified by gas chromatography-olfactometry. Phenylacetaldehyde, methional, 2-methylbutanal, 1-octen-3-ol, ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethyl guaiacol were identified as the main aroma compounds in HLFSS by aroma recombination and omission test. This study laid foundation for developing flavor assessment standards for soy sauce.
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20
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Jiang H, Yang S, Tian H, Sun B. Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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21
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Wu W, Chen T, Zhao M, Feng Y. Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Tian YF, Chen YX, Tong X, Hou S, Zhao MM, Feng YZ. Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:606-615. [PMID: 36054657 DOI: 10.1002/jsfa.12172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important prerequisite for improving the flavor of defatted soybean soy sauce. To this goal, the aroma characteristics of two soy sauces and their volatile profiles were compared by sensory evaluation and gas chromatography-mass spectrometry, and eight enzyme activities and volatile profiles of matured koji were determined. RESULTS Sensory results showed that the acids, fruity and cooked potato-like attributes were higher in whole soybean fermented soy sauce, whereas defatted soybean soy sauce exhibited higher smoky and malty attributes, closely related to the contents of aroma-active compounds in soy sauce, such as isobutyl acetate, 2/3-methylbutanal, acetic acid and 2/3-methylbutanoic acid. The content of most volatiles in the matured kojis showed a consistent trend with that of soy sauce: alcohols, acids, furan(one)s and ketones. Interestingly, acid protease and cellulase activities were 3.3 and 1.6 times higher in the whole soybean koji than in defatted soybean koji, respectively, whereas neutral protease, aminopeptidase, glucoamylase and β-glucosidase were approximately 2.0 times higher in defatted soybean koji. CONCLUSION In summary, the flavor differences between soybean and defatted soybean fermented soy sauce were not only caused by the differences in the content of flavor precursors in the materials, but also closely related to the differences in the enzymatic profiles accumulated during the koji-making process. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yi-Fan Tian
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
| | - Yu-Xing Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
| | - Xing Tong
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, China
| | - Sha Hou
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, China
| | - Mou-Ming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
| | - Yun-Zi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
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23
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Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma. Foods 2023; 12:foods12020329. [PMID: 36673421 PMCID: PMC9857697 DOI: 10.3390/foods12020329] [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: 11/24/2022] [Revised: 12/30/2022] [Accepted: 01/06/2023] [Indexed: 01/12/2023] Open
Abstract
This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput sequencing technology, solid-phase microextraction, gas chromatography-mass spectrometry, and Spearman correlation analysis were conducted to study the changes in the microbial community and characteristic flavor during the fermentation process. Aspergillus spp. was dominant in the early stage of fermentation, whereas Staphylococcus spp., Bacillus spp., and Millerozyma spp. became dominant later. At the early stage, the main flavor compounds were characteristic soy-derived alcohols and aldehydes, mainly 1-hexanol, 1-octen-3-ol, and nonanal. In the later stage, phenol, 2-methoxy-, and 3-octanone were formed. Correlation analysis showed that six bacterial genera and nine fungal genera were significantly correlated with the main volatile components, with higher correlation coefficients, occurring on fungi rather than bacteria. Alcohols and aldehydes were highly correlated with the relative abundance of bacteria, while that of yeast species such as Millerozyma spp., Kodamaea spp., and Candida spp. was positively correlated with decanal, 3-octanol, 2-methoxy-phenol, 4-ethyl-phenol, 3-octanone, and phenol. The novelty of this work lies in the molds that were dominant in the pre-fermentation stage, whereas the yeasts increased rapidly in the post-fermentation stage. This change was also an important reason for the formation of the special flavor of Douchi. Correlation analysis of fungi and flavor substances was more relevant than that of bacteria. As a foundation of our future focus, this work will potentially lead to improved quality of Douchi and shortening the production cycle by enriching the abundance of key microbes.
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24
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Qiu Y, Li C, Dong H, Yuan H, Ye S, Huang X, Zhang X, Wang Q. Analysis of key fungi and their effect on the edible quality of HongJun tofu, a Chinese fermented okara food. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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25
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Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu). Foods 2022; 11:foods11121721. [PMID: 35741919 PMCID: PMC9222310 DOI: 10.3390/foods11121721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/04/2022] [Accepted: 06/08/2022] [Indexed: 11/16/2022] Open
Abstract
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman's correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30-5.50, 17.11-94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and Kodamaea, Debaryomyces, Wallemia, Zygosaccharomyces, and unclassified Dipodascaceae were the dominant fungal genera in different samples. Moreover, high abundance levels of Kodamaea and Zygosaccharomyces were found in Suanyu from Guizhou. According to the correlation analysis, Kodamaea and Zygosaccharomyces were negatively correlated with TBARS (R2 = -0.43, -0.51) and TVBN (R2 = -0.37, -0.29), and unclassified Dipodascaceae was significant negatively correlated with tyramine (R2 = -0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu.
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26
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Tian Y, Feng Y, Zhao M, Su G. Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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