1
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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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2
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Balasubramanian R, Schneider E, Gunnigle E, Cotter PD, Cryan JF. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health. Neurosci Biobehav Rev 2024; 158:105562. [PMID: 38278378 DOI: 10.1016/j.neubiorev.2024.105562] [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: 10/26/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though the microbiota-gut-brain axis. Fermented foods offer themselves as a combined whole food microbiota modulating intervention. Indeed, they contain potentially beneficial microbes, microbial metabolites and other bioactives, which are being harnessed to target the microbiota-gut-brain axis for positive benefits. This review highlights the diverse nature of fermented foods in terms of the raw materials used and type of fermentation employed, and summarises their potential to shape composition of the gut microbiota, the gut to brain communication pathways including the immune system and, ultimately, modulate the microbiota-gut-brain axis. Throughout, we identify knowledge gaps and challenges faced in designing human studies for investigating the mental health-promoting potential of individual fermented foods or components thereof. Importantly, we also suggest solutions that can advance understanding of the therapeutic merit of fermented foods to modulate the microbiota-gut-brain axis.
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Affiliation(s)
- Ramya Balasubramanian
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland
| | | | - Eoin Gunnigle
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Paul D Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland.
| | - John F Cryan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
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3
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Xiang Y, Zhou B, Jiang C, Tang Z, Liu P, Ding W, Lin H, Tang J. Revealing the formation mechanisms of key flavors in fermented broad bean paste. Food Res Int 2024; 177:113880. [PMID: 38225117 DOI: 10.1016/j.foodres.2023.113880] [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: 06/11/2023] [Revised: 12/08/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Pixian Douban (PXDB) is a popular Chinese condiment for its distinctive flavor. Broad bean fermentation (Meju) is the most important process in the formation of flavor substances. Key flavors were analyzed qualitatively and quantitatively, and metagenomic technology was applied to study the microbial diversity during broad bean fermentation. In addition, the main metabolic pathways of key flavors were explored. Results indicated that Staphylococcus_gallinarum was the main microorganism in the microbial community, accounting for 39.13%, followed by Lactobacillus_agilis, accounting for 13.76%. Aspergillus_flavus was the fungus with the highest species abundance, accounting for 3.02%. The KEGG Pathway enrichment analysis showed that carbohydrate metabolism and amino acid metabolism were the main metabolic pathways. Glycoside hydrolase and glycosyltransferase genes were the most abundant, accounting for more than 70% of the total number of active enzyme genes. A total of 113 enzymes related to key flavors and 39 microorganisms corresponding to enzymes were annotated. And Staphylococcus_gallinarum, Lactobacillus_agilis, Weissella_confusa, Pediococcus_acidilactici, Staphylococcus_kloosii, Aspergillus_oryzae, and Aspergillus_flavus played a key role in the metabolic pathway. This study reveals the formation mechanism of key flavors in fermented broad bean, it is important for guiding the industrial production of PXDB and improving product quality.
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Affiliation(s)
- Yue Xiang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China.
| | - Binbin Zhou
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Chunyan Jiang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Zhirui Tang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Ping Liu
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Wenwu Ding
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Hongbin Lin
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
| | - Jie Tang
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China.
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4
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Tian H, Zou L, Li L, Chen C, Yu H, Ma X, Huang J, Lou X, Yuan H. Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage. Foods 2023; 12:foods12071410. [PMID: 37048231 PMCID: PMC10093793 DOI: 10.3390/foods12071410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/19/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. According to a partial least squares analysis, 2-phenylethyl acetate, 2-phenylethyl propanoate, p-cresol, and phenylethyl alcohol, which were detected after 10 days of storage, promoting the release of an overripe apple-like odour from the stinky tofu. Findings regarding the flavour changes and characteristics of stinky tofu during different storage periods can provide a potential reference for recognising the quality of these products.
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Affiliation(s)
- Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
| | - Ling Zou
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
| | - Li Li
- Shanghai Tramy Green Food Co., Ltd., No. 201, Xuanchun Road, Sanzao Industrial Park, Xuanqiao Town, Pudong New Area, Shanghai 201314, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
| | - Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
| | - Xinxin Ma
- Shanghai Tramy Green Food Co., Ltd., No. 201, Xuanchun Road, Sanzao Industrial Park, Xuanqiao Town, Pudong New Area, Shanghai 201314, China
| | - Juan Huang
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
| | - Xinman Lou
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
| | - Haibin Yuan
- Department of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
- Correspondence:
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5
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Que Z, Jin Y, Huang J, Zhou R, Wu C. Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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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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7
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Zhao J, Zhang Y, Chen Y, Zheng Y, Peng C, Lin H, Che Z, Ding W. Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization. Foods 2022; 12:foods12010109. [PMID: 36613325 PMCID: PMC9818534 DOI: 10.3390/foods12010109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.
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Affiliation(s)
- Jie Zhao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Yimao Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Yu Chen
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yuhui Zheng
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Changbo Peng
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Zhenming Che
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Wenwu Ding
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
- Correspondence:
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8
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Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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9
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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10
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Liu Y, Zhang Y, Shi Y, Zhang M, Liu Y, Che Z, Lin H, Lv G, Zhu Q, Dong S, Ding W. Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Sakpetch P, Benchama O, Masniyom P, Salaipeth L, Kanjan P. Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:693-702. [PMID: 35153312 PMCID: PMC8814116 DOI: 10.1007/s13197-021-05064-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/07/2020] [Accepted: 03/10/2021] [Indexed: 02/03/2023]
Abstract
This study was done by dynamically monitoring the changes in bacterial composition, physicochemical characteristics, and volatile substances during fermentation of fermented fish sauce (budu). The degree of hydrolysis, TCA-soluble peptides, and nitrogen contents increased as the fermentation time progressed. A continuous decrease in peroxide value and thiobarbituric acid reactive substances was noted over 60 days of fermentation. A total of 44 volatile compounds were detected, and increases in volatile compounds, such as 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2-ethyl furan, with low odor thresholds values, might contribute to budu's flavor of the final product. Additionally, the relationship between evolving microbiota and the formation of flavor compounds was analyzed, and halophilic lactic acid bacteria was identified to be the most important bacterial contributing to flavor and aroma development. This finding will provide important information for improving the quality of budu in terms of flavor characteristics.
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Affiliation(s)
- Phat Sakpetch
- Waeng Agricultural Extension Office, Narathiwat, 96160 Thailand
| | - Omme Benchama
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand
| | - Payap Masniyom
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand ,Halal Institute, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Lakha Salaipeth
- School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10150 Thailand
| | - Pochanart Kanjan
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand
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12
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Ma C, Wang J, Chen X, Li X, Li P, Li K, Xiong J. Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chunlei Ma
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Jiwei Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Xin Li
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Pei Li
- Angel Yeast Co., Ltd Yichang 443000 China
| | - Ku Li
- Angel Yeast Co., Ltd Yichang 443000 China
| | - Jian Xiong
- Angel Yeast Co., Ltd Yichang 443000 China
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13
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Galvan D, Aquino A, Effting L, Mantovani ACG, Bona E, Conte-Junior CA. E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review. Crit Rev Food Sci Nutr 2021; 62:6605-6645. [PMID: 33779434 DOI: 10.1080/10408398.2021.1903384] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obtained can be used for several goals when different chemometric tools are applied. In this systematic review, we used Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines, to address issues such as e-sensing with chemometric methods for food quality control (FQC). A total of 109 eligible articles were selected from PubMed, Scopus and Web of Science. Thus, we predicted that the association between e-sensing and chemometric tools is essential for FQC. Most studies have applied preliminary approaches like exploratory analysis, while the classification/regression methods have been less investigated. It is worth mentioning that non-linear methods based on artificial intelligence/machine learning, in most cases, had classification/regression performances superior to non-liner, although their applications were seen less often. Another approach that has generated promising results is the data fusion between e-sensing devices or in conjunction with other analytical techniques. Furthermore, some future trends in the application of miniaturized devices and nanoscale sensors are also discussed.
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Affiliation(s)
- Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
| | - Adriano Aquino
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
| | - Luciane Effting
- Chemistry Department, State University of Londrina (UEL), Londrina, PR, Brazil
| | | | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR), Campo Mourão, PR, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
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14
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Jayarathna S, Priyashantha H, Johansson M, Vidanarachchi JK, Jayawardana BC, Liyanage R. Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15092] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shishanthi Jayarathna
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Hasitha Priyashantha
- Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden
| | - Monika Johansson
- Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden
| | - Janak K. Vidanarachchi
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Barana C. Jayawardana
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Ruvini Liyanage
- Laboratory of Nutritional BiochemistryNational Institute of Fundamental Studies Kandy Sri Lanka
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15
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Zhang L, Liu S, Chen Y, Guo J, Li C, Zhang J. Metatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation. Food Res Int 2020; 141:109999. [PMID: 33641950 DOI: 10.1016/j.foodres.2020.109999] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 11/14/2020] [Accepted: 12/08/2020] [Indexed: 01/03/2023]
Abstract
Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiological disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function. Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation. According to principal components analysis (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Analysis by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theoretical basis for product improvement and new product development, thus promoting the development of noni food industry.
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Affiliation(s)
- Lin Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Life and Pharmaceutical Sciences, Hainan University, Haikou 570228, China
| | - Sixin Liu
- School of Sciences, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Ying Chen
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jinbiao Guo
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Congfa Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| | - Jiachao Zhang
- College 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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16
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He RQ, Wan P, Liu J, Chen DW. Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution. Food Chem 2020; 321:126739. [DOI: 10.1016/j.foodchem.2020.126739] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/18/2020] [Accepted: 04/01/2020] [Indexed: 11/26/2022]
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17
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Liu P, Xiang Q, Sun W, Wang X, Lin J, Che Z, Ma P. Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste. Food Res Int 2020; 137:109513. [PMID: 33233148 DOI: 10.1016/j.foodres.2020.109513] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 06/29/2020] [Accepted: 06/30/2020] [Indexed: 01/16/2023]
Abstract
Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive flavor. Microbial communities play a vital role in producing the unique flavor of PBP, and a significant accumulation of these volatile flavors occurs during the post-fermentation stage of its production. However, little is known about the relationship between the microbes and flavor compounds in PBP. In this study, high-throughput sequencing (HTS) analysis revealed that Leuconostoc (8.30%), Lactobacillus (7.05%), Weissella (5.80%) and Staphylococcus (4.03%) were the dominant bacterial genera, while the most prevalent yeast genera were Zygosaccharomyces (41.45%) and Pichia (5.83%). Gradual accumulations of free amino acids (glutamic acid and asparagine), organic acids (malic acid and tartaric acid), and unique volatiles (aldehydes, phenols and pyrazines) were evident throughout the post-fermentation process. Analysis of the Pearson's correlation coefficients between 66 key microbes and the key flavors was investigated. Nine core microbes were identified based on the linear discriminant analysis (LDA) scores ≥ 4 (or an average abundance >0.1%) and a high correlation with at least two flavor categories (P < 0.05, |ρ| > 0.8), namely Kosakonia, Kazachstania, Debaryomyces, Lactobacillus, Myroides, Stenotrophomonas, Ochrobactrum, Wohlfahrtiimonas, and Lactococcus genera. These results provide a clearer insight into microbial succession during PBP post-fermentation, thereby contributing to further quality improvement of PBP.
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Key Words
- 2-Acetyl pyrrole (PubChem, CID 14079)
- 2-Ethylphenol (PubChem, CID 6997)
- 3-(methylthio) propionaldehyde (PubChem, CID 18635)
- 3-Methyl-1-butanol (PubChem, CID 31260)
- 4-Ethyl-2-methoxyphenol (PubChem, CID 62465)
- 4-Hydroxy-2-ethyl-5-methyl- 3(2H)-furanone (PubChem, CID 33931)
- Core microbe identification
- Ethyl hexanoate (PubChem, CID 31265)
- Furfural (PubChem, CID 7362)
- High-throughput sequencing
- LEfSe analysis
- Linalool (PubChem, CID 6549)
- Metabolite change
- Microbial succession
- Pearson’s correlation analysis
- Phenethyl alcohol (PubChem, CID 6054)
- Pixian broad bean paste
- Tetramethylpyrazine (PubChem, CID 14296)
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Affiliation(s)
- Ping Liu
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Qin Xiang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenjia Sun
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xuemei Wang
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China
| | - Junfan Lin
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhenming Che
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China
| | - Peihua Ma
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
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18
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Wei G, Regenstein JM, Liu X, Zhou P. Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains. J Food Sci 2020; 85:1642-1650. [PMID: 32430953 DOI: 10.1111/1750-3841.15100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 01/24/2020] [Accepted: 02/13/2020] [Indexed: 11/30/2022]
Abstract
The effects of different mucor strains (Mucor racemosus, Actinomucor, and Mucor wutungkiao) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography-mass spectrometry and relative odor activity were used to monitor the changes of key volatile compounds and the differences in the characteristic aroma contents of oil furu. Using principal component analysis, the different fermentation strains had an effect on aroma profiles. The volatile compounds from metabolism of protein and fatty acid contributed to the aroma of oil furu with different contribution from the different strains, presumably due to their different enzymes. The electronic tongue and free amino acid profiles also showed strain differences of taste. Based on these results, optimization of the amount of each of the different mucor strains during cofermentation might achieve better flavor.
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Affiliation(s)
- Guanmian Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | | | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
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19
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Hao Y, Wang Z, Zou Y, He R, Ju X, Yuan J. Effect of static-state fermentation on volatile composition in rapeseed meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2145-2152. [PMID: 31903609 DOI: 10.1002/jsfa.10238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/30/2019] [Accepted: 01/06/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static-state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid-phase microextraction-gas chromatography-mass spectrometry. RESULTS The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2-methylbutanoic acid, trimethylamine, 2,3,5-trimethyl-6-ethylpyrazine, and 2,3,5-trimethylpyrazine. CONCLUSION The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yining Hao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yucheng Zou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
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20
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Wan H, Liu T, Su C, Ji X, Wang L, Zhao Y, Wang Z. Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1448-1457. [PMID: 31756265 DOI: 10.1002/jsfa.10151] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 10/28/2019] [Accepted: 11/20/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter. In this study, the bacterial and fungal communities during BS fermentation were determined by culture and by the culture-independent method of high-throughput sequencing (HTS). Correlation analyses were performed to select the microorganisms potentially contributing to this fermentation. RESULTS During the fermentation of BS, 162 bacterial and 97 fungal strains were isolated and identified, and a total of 268 314 bacterial and 287 844 fungal high-quality sequences were analyzed. In general, lactic acid bacteria (LAB), especially Enterococcus and Lactococcus, were dominant in the early stage of fermentation, and spore-forming bacteria, especially Bacillus spp., became the predominant bacteria by the end of fermentation. Geotrichum, Mortierella, and unclassified Ascomycota, were the major fungal populations, which could not be detected in the final product. Correlation analyses indicated that Enterococcus, Bacillus, Geotrichum, and unclassified Ascomycota correlated significantly and positively with amino nitrogen. However, due to the sporulation characteristics of Bacillus, they may have little effect on BS ripening. The presence of Bifidobacterium spp. in sufu is reported for the first time, but the excessive counts of the Bacillus cereus group (>105 CFU g-1 ) indicate a potential hazard to consumers. CONCLUSION The profiles obtained from this study will contribute to the development of autochthonous starter cultures to control BS fermentation, and may lead to the development of novel strategies to shorten the fermentation time of sufu products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Hongfang Wan
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ting Liu
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Caiwei Su
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xu Ji
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Liping Wang
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China
| | - Yong Zhao
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
| | - Zhengquan Wang
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
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