1
|
Phuwapraisirisan P, Phewpan A, Lopetcharat K, Dawid C, Hofmann T, Keeratipibul S. Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish ( Pla-ra). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10558-10569. [PMID: 38668637 DOI: 10.1021/acs.jafc.3c09003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2024]
Abstract
As a traditional Thai condiment, Pla-ra is used to add flavor and richness to dishes. Nine treatment combinations of Pla-ra formulations created from 3 types of fish (Mor fish, Kradee fish, and Mor + Kradee fish) and 4 different carbohydrate sources (none, rice bran, roasted rice, and rice bran─roasted rice mixture) were studied through a 12 month fermentation period (1, 3, 5, 7, 8, 9, 10, 11, and 12 months). 16S rRNA Next Generation Sequencing (NGS) and LC-MS/MS techniques were used to analyze the microbial diversity and identify taste-enhancing peptides. Descriptive sensory analysis was performed on the extracts of the 108 Pla-ra samples mixed in a model broth. Koku perception and saltiness-enhancing attributes were clearly perceived and dominant in all samples, even though glutamyl peptides, including γ-Glu-Val-Gly, were found at subthreshold levels. The samples from mixed fish and Mor fish fermented with roasted ground rice and rice bran for 12 months had the most typical Pla-ra odors and tastes and had high taste-enhancing activities. NGS analysis revealed the presence of bacteria containing a large number of protease and aminopeptidase genes in the samples. Bacillus spp., Gallicola spp., and Proteiniclasticum spp. correlated well with the generation of glutamyl and arginyl peptides and typical odors in the samples. These results confirmed the typical sensory quality of Pla-ra depended on protein sources, carbohydrate sources, and bacteria communities. Further optimization of the microbial composition found could lead to the development of starter cultures to control and promote flavor development in fermented fish products.
Collapse
Affiliation(s)
- Preecha Phuwapraisirisan
- Center of Excellence in Natural Products, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Apiniharn Phewpan
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kannapon Lopetcharat
- Nouveau Centric Co., Ltd, 55 Soi Judsanuahwattanasakul 19/4 Pattanakan, Suan Luang, Bangkok 10250, Thailand
| | - Corinna Dawid
- TUM School of Life Sciences, Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Thomas Hofmann
- TUM School of Life Sciences, Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Suwimon Keeratipibul
- Faculty of Science, Chulalongkorn University, 254 Chulalongkorn Research Building, Fourth Floor, Phayathai Road, Pathumwan, Bangkok 10330, Thailand
| |
Collapse
|
2
|
Pu D, Shi Y, Meng R, Yong Q, Shi Z, Shao D, Sun B, Zhang Y. Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. Foods 2023; 12:3693. [PMID: 37835346 PMCID: PMC10572970 DOI: 10.3390/foods12193693] [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: 08/06/2023] [Revised: 10/03/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6-93), ethyl acetate (2-48), 3-methyl-1-butanol (4-30), 3-methyl-butanal (5-24), methional (0-22), dimethyl trisulfide (5-19) and dimethyl disulfide (0-8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes.
Collapse
Affiliation(s)
- Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Yige Shi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Ruixin Meng
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Qianqian Yong
- Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China; (Q.Y.); (Z.S.); (D.S.)
| | - Zongyi Shi
- Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China; (Q.Y.); (Z.S.); (D.S.)
| | - Dandan Shao
- Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China; (Q.Y.); (Z.S.); (D.S.)
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (D.P.); (Y.S.); (R.M.); (B.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| |
Collapse
|
3
|
Zhang A, Ma Y, Deng Y, Zhou Z, Cao Y, Yang B, Bai J, Sun Q. Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis. Foods 2023; 12:2381. [PMID: 37372591 DOI: 10.3390/foods12122381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/22/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
This study was conducted to increase the enzymatic activity of Bacillus licheniformis XS-4, which was isolated from the traditional fermented mash of Xianshi soy sauce. The mutation was induced by atmospheric and room-temperature plasma (ARTP), and a mutant strain, mut80, was obtained. mut80 exhibited significant increases in protease and amylase activity by 90.54% and 143.10%, respectively, and the enhanced enzymatic activities were stably maintained after 20 consecutive incubations. Re-sequencing analysis of mut80 revealed that the mutation sites were located in 1518447(AT-T) and 4253106(G-A) in its genome, which was involved in the metabolic pathways of amino acids. The expression of the protease synthetic gene (aprX) increased 1.54 times, while that of the amylase gene (amyA) increased 11.26 times, as confirmed via RT-qPCR. Using ARTP mutagenesis, the present study proposes a highly efficient microbial resource with enhanced protease and amylase activity provided by B. licheniformis, which can potentially be used to improve the efficiency of traditional soy sauce fermentation.
Collapse
Affiliation(s)
- Andong Zhang
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| | - Yudong Ma
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| | - Yue Deng
- School of China Alcoholic Drinks, Luzhou Vocational and Technical College, Luzhou 646000, China
| | - Zhiwei Zhou
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| | - Yue Cao
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| | - Bin Yang
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| | - Jing Bai
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| | - Qun Sun
- Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
| |
Collapse
|
4
|
Wang WC, Zheng YF, Wang SC, Kuo CY, Chien HJ, Hong XG, Hsu YM, Lai CC. The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Food Chem 2023; 404:134638. [DOI: 10.1016/j.foodchem.2022.134638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
|
5
|
Chong SY, Ilham Z, Samsudin NIP, Soumaya S, Wan-Mohtar WAAQI. Microbial consortia and up-to-date technologies in global soy sauce production: A review. INTERNATIONAL FOOD RESEARCH JOURNAL 2023; 30:1-24. [DOI: 10.47836/ifrj.30.1.01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. The underlying basis of soy sauce fermentation is intricate microbial interactions which play a vital role in defining the quality, flavour, and smell of the resulting soy sauce. Traditional soy sauce fermentation consists of a two-step process: koji and moromi fermentation. Despite the presence of beneficial microorganisms in soy sauce, various harmful microorganisms can also be found during the koji or moromi step, thus resulting in soy sauce contamination. Therefore, studying the biodiversity and interactions of microorganisms is critical in ensuring soy sauce quality. The present review thus discusses in depth the various bacterial and fungal species that are either beneficial or harmful to soy sauce fermentation. The present review also discusses the advances in soy sauce fermentation such as the enhancement of gamma-aminobutyric acid (GABA) in soy sauce by microorganisms, the enhancement of soy sauce flavour by mixed starter culture, and by genome shuffling starter culture.
Collapse
|
6
|
Yamamoto T, Inui-Yamamoto C. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. NPJ Sci Food 2023; 7:3. [PMID: 36707516 PMCID: PMC9883458 DOI: 10.1038/s41538-023-00178-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 01/19/2023] [Indexed: 01/28/2023] Open
Abstract
The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and the other is to make food palatable (i.e., flavor-enhancing or seasoning effects). However, the mechanism behind how MSG makes food more palatable remains poorly understood, although many food scientists seem to believe that the umami taste itself plays an important role. Here, we propose an alternative notion regarding this topic based on previous and recent studies. When added to complex food compositions, MSG facilitates the binding of existing kokumi substances to kokumi receptors. In turn, these bound kokumi substances enhance the intensity of umami, sweet, salty, and fatty tastes, resulting in increased palatability accompanied by kokumi flavor, such as thickness, mouthfulness, and continuity. The requisite for sufficient palatability and kokumi flavor is a good balance of umami and kokumi substances. This framework gives a scientifically useful background for providing newly developed foods, including cultured meat and plant-based meat substitutes, with good taste characteristics.
Collapse
Affiliation(s)
- Takashi Yamamoto
- grid.448779.10000 0004 1774 521XHealth Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara, 635-0832 Japan
| | - Chizuko Inui-Yamamoto
- grid.136593.b0000 0004 0373 3971Department of Oral Anatomy and Developmental Biology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871 Japan
| |
Collapse
|
7
|
IUP-BERT: Identification of Umami Peptides Based on BERT Features. Foods 2022; 11:foods11223742. [PMID: 36429332 PMCID: PMC9689418 DOI: 10.3390/foods11223742] [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: 09/23/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Umami is an important widely-used taste component of food seasoning. Umami peptides are specific structural peptides endowing foods with a favorable umami taste. Laboratory approaches used to identify umami peptides are time-consuming and labor-intensive, which are not feasible for rapid screening. Here, we developed a novel peptide sequence-based umami peptide predictor, namely iUP-BERT, which was based on the deep learning pretrained neural network feature extraction method. After optimization, a single deep representation learning feature encoding method (BERT: bidirectional encoder representations from transformer) in conjugation with the synthetic minority over-sampling technique (SMOTE) and support vector machine (SVM) methods was adopted for model creation to generate predicted probabilistic scores of potential umami peptides. Further extensive empirical experiments on cross-validation and an independent test showed that iUP-BERT outperformed the existing methods with improvements, highlighting its effectiveness and robustness. Finally, an open-access iUP-BERT web server was built. To our knowledge, this is the first efficient sequence-based umami predictor created based on a single deep-learning pretrained neural network feature extraction method. By predicting umami peptides, iUP-BERT can help in further research to improve the palatability of dietary supplements in the future.
Collapse
|
8
|
Spence C. Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption. Foods 2022; 11:foods11193092. [PMID: 36230166 PMCID: PMC9563062 DOI: 10.3390/foods11193092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/01/2022] [Indexed: 11/26/2022] Open
Abstract
This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential micronutrient, there is widespread evidence that high levels of consumption are leading to various negative health outcomes. This review summarises the evidence relating to the various approaches that have been put forward to date to help reduce salt consumption over the years, while also highlighting a number of important questions that remains for future research. Solutions to reducing salt consumption include everything from the gradual reduction in salt in foods through to the reduction in the number/size of holes in saltshakers (what one might consider a behavioural nudge). Physico-chemical solutions have included salt replacers, such as monosodium glutamate (MSG) through to the asymmetric distribution of salt in processed (e.g., layered) foods. A wide range of sensory approaches to modulating expected and perceived saltiness have also been suggested, including the use of salty aromas, as well as suggesting the use of colour cues, sonic seasoning, and even textural primes. It is currently unclear whether different salty aromas can be combined to increase odour-induced taste enhancement (OITE) effectiveness. In the years ahead, it will be interesting to assess how long such solutions remain effective, as well as whether different solutions can be combined to help reduce salt consumption without having to compromise on taste/flavour
Collapse
Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK
| |
Collapse
|
9
|
Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains. Molecules 2022; 27:molecules27196182. [PMID: 36234719 PMCID: PMC9573031 DOI: 10.3390/molecules27196182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/21/2022] Open
Abstract
Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.
Collapse
|
10
|
Jünger M, Mittermeier-Kleßinger VK, Farrenkopf A, Dunkel A, Stark T, Fröhlich S, Somoza V, Dawid C, Hofmann T. Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6503-6518. [PMID: 35593506 DOI: 10.1021/acs.jafc.2c01688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRecDipeptides) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.
Collapse
Affiliation(s)
- Manon Jünger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Verena Karolin Mittermeier-Kleßinger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Anastasia Farrenkopf
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Timo Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Sonja Fröhlich
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Veronika Somoza
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| |
Collapse
|
11
|
Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Microbial diversity plays a crucial part in the fermentation of Caishiji soybean paste (CSP). In the current study, the microbiota and volatile flavor compounds (VFCs) in CSP were identified through Illumina MiSeq sequencing and headspace gas chromatography–mass spectrometry. Five bacterial (Bacillus, Tetragenococcus, Salinivibrio, Halomonas, and Staphylococcus) and four fungal genera (Aspergillus, Debaryomyces, Nigrospora, and Curvularia) were revealed as dominant among the entire microbiome of CSP. More than 70 VFCs, including 8 acids, 15 esters, 8 alcohols, 14 aldehydes, 4 ketones, 5 phenols, and 20 miscellaneous VFCs were detected during the fermentation process. A total of 12 kinds of VFCs were identified in the odor activity value (OAV) analysis. The results of the correlation analysis between microbiota and VFCs indicated that Bacillus, Tetragenococcus, Staphylococcus, and Aspergillus were the main microbiota affecting the flavor of CSP. These results may serve as a reference for enhancing the quality of CSP.
Collapse
|
12
|
Jahanshiri E, Goh EV, Wimalasiri EM, Azam‐Ali S, Mayes S, Tengku Mohd Suhairi TAS, Mohd Nizar NM, Mohd Sinin SS. The potential of Bambara groundnut: An analysis for the People’s Republic of China. Food Energy Secur 2022. [DOI: 10.1002/fes3.358] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
| | - Ee Von Goh
- Crops For the Future UK NIAB Cambridge UK
| | | | | | - Sean Mayes
- Crops For the Future UK NIAB Cambridge UK
- School of Biosciences Nottingham University Leicestershire UK
| | | | | | | |
Collapse
|
13
|
Kuroda K, Narihiro T, Nobu MK, Tobo A, Yamauchi M, Yamada M. Ecogenomics Reveals Microbial Metabolic Networks in a Psychrophilic Methanogenic Bioreactor Treating Soy Sauce Production Wastewater. Microbes Environ 2021; 36. [PMID: 34588388 PMCID: PMC8674449 DOI: 10.1264/jsme2.me21045] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
An ecogenomic analysis of the methanogenic microbial community in a laboratory-scale up-flow anaerobic sludge blanket (UASB) reactor treating soy sauce-processing wastewater revealed a synergistic metabolic network. Granular sludge samples were collected from the UASB reactor operated under psychrophilic (20°C) conditions with a COD removal rate >75%. A 16S rRNA gene amplicon sequencing-based microbial community analysis classified the major microbial taxa as Methanothrix, Methanobacterium, Pelotomaculaceae, Syntrophomonadaceae, Solidesulfovibrio, and members of the phyla Synergistota and Bacteroidota. Draft genomes of dominant microbial populations were recovered by metagenomic shotgun sequencing. Metagenomic- and metatranscriptomic-assisted metabolic reconstructions indicated that Synergistota- and Bacteroidota-related organisms play major roles in the degradation of amino acids. A metagenomic bin of the uncultured Bacteroidales 4484-276 clade encodes genes for proteins that may function in the catabolism of phenylalanine and tyrosine under microaerobic conditions. Syntrophomonadaceae and Pelotomaculaceae oxidize fatty acid byproducts presumably derived from the degradation of amino acids in syntrophic association with aceticlastic and hydrogenotrophic methanogen populations. Solidesulfovibrio organisms are responsible for the reduction of sulfite and may support the activity of hydrogenotrophic methanogens and other microbial populations by providing hydrogen and ammonia using nitrogen fixation-related proteins. Overall, functionally diverse anaerobic organisms unite to form a metabolic network that performs the complete degradation of amino acids in the psychrophilic methanogenic microbiota.
Collapse
Affiliation(s)
- Kyohei Kuroda
- Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
| | - Takashi Narihiro
- Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
| | - Masaru K Nobu
- Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
| | - Atsushi Tobo
- Department of Urban Environmental Design and Engineering, National Institute of Technology, Kagoshima College
| | - Masahito Yamauchi
- Department of Urban Environmental Design and Engineering, National Institute of Technology, Kagoshima College
| | - Masayoshi Yamada
- Department of Urban Environmental Design and Engineering, National Institute of Technology, Kagoshima College
| |
Collapse
|
14
|
Chen N, Watanabe K, Wada M. People With High Autistic Traits Show Fewer Consensual Crossmodal Correspondences Between Visual Features and Tastes. Front Psychol 2021; 12:714277. [PMID: 34566793 PMCID: PMC8457010 DOI: 10.3389/fpsyg.2021.714277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 08/11/2021] [Indexed: 11/19/2022] Open
Abstract
Crossmodal correspondences between visual features (e.g., color/shape) and tastes have been extensively documented in recent years. Visual colors and shapes have been shown to consensually match to specific tastes. Meanwhile, individuals with autism spectrum disorder are reported to have atypical sensory processing and deficits in multisensory integration. However, the influence of autistic traits on the formation of such correspondences is relatively unknown. Here, we examined whether autistic traits could influence visual–taste associations using an online questionnaire survey among Japanese participants. The results showed that the participants exhibited strong color–taste, shape–taste, and shape–color associations, and the proportions of choosing the consensual color–taste/shape–color associations were significantly associated with autistic traits. The participants with higher autistic quotient scores chose fewer of the consensual color–taste/shape–color associations while there was no difference in choosing shape–taste associations. We interpreted the results as statistical learning with a reduced prior knowledge effect in participants with higher autistic quotient scores.
Collapse
Affiliation(s)
- Na Chen
- Department of Rehabilitation for Brain Functions, Research Institute of National Rehabilitation Center for Persons With Disabilities, Tokorozawa, Japan
| | - Katsumi Watanabe
- Faculty of Science and Engineering, Waseda University, Tokyo, Japan.,Faculty of Arts, Design, and Architecture, University of New South Wales, Sydney, NSW, Australia
| | - Makoto Wada
- Department of Rehabilitation for Brain Functions, Research Institute of National Rehabilitation Center for Persons With Disabilities, Tokorozawa, Japan
| |
Collapse
|
15
|
Ito K, Matsuyama A. Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes. J Fungi (Basel) 2021; 7:jof7080658. [PMID: 34436196 PMCID: PMC8399179 DOI: 10.3390/jof7080658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 02/05/2023] Open
Abstract
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by lactic acid bacteria and yeasts to most of organic acids and aromatic compounds, resulting in its distinctive flavor and aroma. The color of the soy sauce is also due to the chemical reactions between amino acids and sugars during fermentation. Therefore, koji mold, which produces various enzymes for the breakdown of raw materials, is an essential microorganism in soy sauce production and plays an essential role in fermenting the ingredients. In this review, we describe the manufacturing process of Japanese soy sauce, the characteristics of koji molds that are suitable for soy sauce brewing, and the key enzymes produced by koji molds and their roles in the degradation of materials during soy sauce fermentation, focusing on the production of umami taste in soy sauce brewing.
Collapse
|
16
|
Keefer HRM, Harwood WS, Ennis D, Drake M. The effect of carrier on consumer liking of soy sauce. J SENS STUD 2021. [DOI: 10.1111/joss.12700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Heather R. M. Keefer
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina USA
| | - William S. Harwood
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina USA
| | - Daniel Ennis
- The Institute for Perception North Chesterfield Virginia USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina USA
| |
Collapse
|
17
|
Sassi S, Wan‐Mohtar WAAQI, Jamaludin NS, Ilham Z. Recent progress and advances in soy sauce production technologies: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soumaya Sassi
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | - Wan Abd Al Qadr Imad Wan‐Mohtar
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | | | - Zul Ilham
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| |
Collapse
|
18
|
Cosson A, Oliveira Correia L, Descamps N, Saint-Eve A, Souchon I. Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools. Food Chem 2021; 367:130747. [PMID: 34384979 DOI: 10.1016/j.foodchem.2021.130747] [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] [Received: 02/09/2021] [Revised: 07/29/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022]
Abstract
Pea protein isolates are a source of high-quality plant proteins. However, from a sensory perspective, they are usually described as having strong beany and bitter notes, which arise from a complex mixture of volatiles, phytochemicals, and peptides. The aim of this study was to identify the main peptides in isolates and examine their correlations with sensory perceptions. Thus, 28 solutions containing different mixtures of pea protein fractions were assessed. Any peptides present were identified and characterized using ultra high-performance liquid chromatography-mass spectrometry. There were a total of 3,005 unique peptides representing various protein families; 1,640 and 275 peptides were correlated with broth and bitter attributes, respectively. In particular, 14 peptides with short sequences (<8 residues) were correlated with bitterness. These results show how key peptides in isolates may cause sensory perceptions.
Collapse
Affiliation(s)
- Audrey Cosson
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France; Roquette Frères, 10 rue haute loge, F-62136 Lestrem, France
| | - Lydie Oliveira Correia
- Univ Paris Saclay, INRAE, AgroParisTech, Micalis Inst, PAPPSO, F-78350 Jouy En Josas, France
| | | | - Anne Saint-Eve
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | | |
Collapse
|
19
|
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics. mSystems 2021; 6:e0044121. [PMID: 34342543 PMCID: PMC8407349 DOI: 10.1128/msystems.00441-21] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
The taste and quality of soy sauce, a fermented liquid condiment popular worldwide, is greatly influenced by microbial metabolism during fermentation. To investigate the fermentative features of ganjang (a Korean traditional soy sauce), ganjang batches using meju (fermented soybean) bricks and solar salts were prepared, and organic compounds, microbial communities, metagenomes, and metatranscriptomes of ganjang were quantitively analyzed during fermentation. Polymeric compound analysis in the ganjang treated with/without microbial inhibitors revealed that indigenous enzymes of meju bricks might be primarily responsible for degrading polymeric compounds. Through metagenome binning and microbe sequencing, 17 high-quality genome sequences representing all major ganjang microbiota were obtained, and their transcriptional expressions were quantitatively analyzed by mapping metatranscriptome reads normalized by spike-in RNA sequencing to the 17 genomes, which revealed that microbial metabolism might primarily occur while meju bricks are in the ganjang solution and decrease significantly after the removal of meju bricks. Metabolic pathways for carbohydrates, proteins, and lipids of the major ganjang microbiota were reconstructed, and their metabolic genes were transcriptionally analyzed, revealing that facultative lactic acid fermentation by Tetragenococcus was the major fermentation process active in the ganjang fermentation and that aerobic respiration by facultatively aerobic bacteria such as Chromohalobacter, Halomonas, and Marinobacter was also an important metabolic process during fermentation. Although the abundances of Fungi and the corresponding transcriptional expression levels were generally much lower than those of Bacteria, our analysis suggests that yeasts such as Debaryomyces and Wickerhamomyces might be in large part responsible for producing biogenic amines and flavors. IMPORTANCE The taste and quality of soy sauce, a popular fermented liquid condiment worldwide, is greatly influenced by microbial metabolism during fermentation. Spontaneous fermentation of ganjang (a Korean traditional soy sauce) in a nonsterile environment leads to the growth of diverse bacteria and fungi during fermentation, making it difficult to understand the mechanism of ganjang fermentation. Genome-centered metatranscriptomic analysis, combined with organic compound analysis, quantitative metagenome and metatranscriptome analyses, and metabolic pathway reconstruction and expressional analysis of the major ganjang microbiota during fermentation, would provide comprehensive insights into the metabolic features of ganjang fermentation.
Collapse
|
20
|
Cai W, Wang Y, Hou Q, Zhang Z, Tang F, Shan C, Yang X, Guo Z. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili. Food Res Int 2021; 147:110556. [PMID: 34399533 DOI: 10.1016/j.foodres.2021.110556] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/14/2021] [Accepted: 06/21/2021] [Indexed: 02/03/2023]
Abstract
The structure and diversity of bacterial communities in spontaneously fermented zha-chili prepared using two different rice varieties (glutinous rice and indica rice) were investigated using high-throughput sequencing. Through metabolic pathway prediction, electronic senses and metabolite analysis, the relationships among the rice varieties used for preparation and the bacterial microbiota, flavor, and organic acid/amino acid metabolites in zha-chili were elucidated. We observed that the structure of bacterial communities in zha-chili samples differed significantly with the rice variety used during fermentation (p < 0.05), and that there was a greater abundance of bacterial species in zha-chili prepared using glutinous rice. Lactic acid bacteria were predominant in zha-chili, with an average relative abundance of 77.09%. The aroma of zha-chili was influenced by the raw material itself, while the characteristic tastes of zha-chili - including sourness, umami and richness - were significantly correlated with the bacterial microbiota. In addition, the abundance of lactic acid bacteria was positively correlated with the levels of organic acids and negatively correlated with the levels of amino acids. This also made the zha-chili prepared using glutinous rice sourer and imparted more umami taste to the zha-chili prepared using indica rice. Our observations provide a reference for the evaluation of zha-chili quality and could effectively guide the improvement of zha-chili products.
Collapse
Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Xinquan Yang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| |
Collapse
|
21
|
Kaya C, Iwata J, Ishiguro K, Nakamura T, Takata K, Yamauchi H. Bread-making Qualities of Low-salt Dough with Soy Sauce. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chisato Kaya
- Obihiro University of Agriculture and Veterinary Medicine
| | | | | | | | | | | |
Collapse
|
22
|
Allwood JG, Wakeling LT, Bean DC. Fermentation and the microbial community of Japanese koji and miso: A review. J Food Sci 2021; 86:2194-2207. [PMID: 34056716 DOI: 10.1111/1750-3841.15773] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/26/2022]
Abstract
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious.
Collapse
Affiliation(s)
- Joanne G Allwood
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - Lara T Wakeling
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - David C Bean
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| |
Collapse
|
23
|
Serba E, Tadzhibova P, Rimareva L, Overchenko M, Ignatova N, Volkova G. Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-52-58] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Introduction. The fungus Aspergillus oryzae is widely used in the production of fermented soy-based products. However, there is little data on how its genetic characteristics affect the biochemical and fractional composition of protein substances during fermentation and the quality of fermented products. This study aimed to investigate the conversion of soy meal under the influence of two A. oryzae strains with different morphological and cultural properties during the production of a fermented soy sauce.
Study objects and methods. The study used two A. oryzae strains, RCAM 01133 and RCAM 01134, which were isolated from the industrial F-931 strain (Russian Collection of Industrial Microorganisms), a producer of hydrolytic enzymes. Micromycetes were cultivated by a solid-phase method on soy meal, followed by dry fermentation. The results were analyzed with regard to accumulation of amine nitrogen, bound and free amino acids, proteins and carbohydrates.
Results and discussion. The cultivation of micromycetes resulted in a 35–38% increase in protein, a tenfold increase in free amino acids, and a 1.5–1.7 fold decrease in polysaccharides. The contents of essential amino acids in the fermented soy sauce were 1.7 and 1.2 times as high as in the initial medium (soy meal) and in the reference protein, respectively. Fermentation enhanced the biological value of proteins, increasing the amino acid scores of phenylalanine (7.3–7.7 times), phenylalanine (2 times), as well as valine, threonine, tryptophan, and lysine. The contents of protein and essential amino acids were slightly higher in the sauce with the RCAM 01133 strain.
Conclusion. Fermenting soy materials with the RCAM 01133 strain of A. oryzae is an alternative way to produce food ingredients with good sensory properties containing carbohydrates and biologically complete protein in easily digestible forms.
Collapse
Affiliation(s)
- Elena Serba
- Russian Scientific Research Institute of Food Biotechnology
| | | | | | | | | | - Galina Volkova
- Russian Scientific Research Institute of Food Biotechnology
| |
Collapse
|
24
|
Rosa-Martínez E, Adalid AM, Alvarado LE, Burguet R, García-Martínez MD, Pereira-Dias L, Casanova C, Soler E, Figàs MR, Plazas M, Prohens J, Soler S. Variation for Composition and Quality in a Collection of the Resilient Mediterranean 'de penjar' Long Shelf-Life Tomato Under High and Low N Fertilization Levels. FRONTIERS IN PLANT SCIENCE 2021; 12:633957. [PMID: 33897723 PMCID: PMC8058473 DOI: 10.3389/fpls.2021.633957] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Accepted: 02/25/2021] [Indexed: 06/12/2023]
Abstract
The 'de penjar' tomato (Solanum lycopersicum L.) is a group of local varieties from the Spanish Mediterranean region carrying the alc mutation, which provides long shelf-life. Their evolution under low-input management practices has led to the selection of resilient genotypes to adverse conditions. Here we present the first evaluation on nutritional fruit composition of a collection of 44 varieties of 'de penjar' tomato under two N fertilization levels, provided by doses of manure equivalent to 162 kg N ha-1 in the high N treatment and 49 kg N ha-1 in the low N treatment. Twenty-seven fruit composition and quality traits, as well as plant yield and SPAD value, were evaluated. A large variation was observed, with lycopene being the composition trait with the highest relative range of variation (over 4-fold) under both N treatments, and significant differences among varieties were detected for all traits. While yield and most quality traits were not affected by the reduction in N fertilization, fruits from the low N treatment had, on average, higher values for hue (5.9%) and lower for fructose (-11.5%), glucose (-15.8%), and total sweetness index (-12.9%). In addition, lycopene and β-carotene presented a strongly significant genotype × N input interaction. Local varieties had higher values than commercial varieties for traits related to the ratio of sweetness to acidity and for vitamin C, which reinforces the appreciation for their organoleptic and nutritional quality. Highest-yielding varieties under both conditions displayed wide variation in the composition and quality profiles, which may allow the selection of specific ideotypes with high quality under low N conditions. These results revealed the potential of 'de penjar' varieties as a genetic resource in breeding for low N inputs and improving the organoleptic and nutritional tomato fruit quality.
Collapse
Affiliation(s)
- Elena Rosa-Martínez
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Ana M. Adalid
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Luis E. Alvarado
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Resurrección Burguet
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - María D. García-Martínez
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Leandro Pereira-Dias
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Cristina Casanova
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Elena Soler
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - María R. Figàs
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | | | - Jaime Prohens
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Salvador Soler
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| |
Collapse
|
25
|
Jang M, Jeong DW, Heo G, Kong H, Kim CT, Lee JH. Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp. J Microbiol Biotechnol 2021; 31:447-455. [PMID: 33526757 PMCID: PMC9705888 DOI: 10.4014/jmb.2012.12051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/21/2021] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
Strains of four Bacillus spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting cultures were analyzed to discern their metabolic traits. After 30 days of culture, B. licheniformis showed the highest production of serine, threonine, and glutamic acid; B. subtilis exhibited the highest production of alanine, asparagine, glycine, leucine, proline, tryptophan, and lysine. B. velezensis increased the γ-aminobutyric acid (GABA) concentration to >200% of that in the control samples. B. sonorensis produced a somewhat similar amino acid profile with B. licheniformis. Comparative genomic analysis of the four Bacillus strains and the genetic profiles of the produced free amino acids revealed that genes involved in glutamate and arginine metabolism were not common to the four strains. The genes gadA/B (encoding a glutamate decarboxylase), rocE (amino acid permease), and puuD (γ-glutamyl-γ-aminobutyrate hydrolase) determined GABA production, and their presence was species-specific. Taken together, B. licheniformis and B. velezensis were respectively shown to have high potential to increase concentrations of glutamic acid and GABA, while B. subtilis has the ability to increase essential amino acid concentrations in fermented soybean foods.
Collapse
Affiliation(s)
- Mihyun Jang
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Ganghun Heo
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Haram Kong
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | | | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| |
Collapse
|
26
|
Ushiama S, Vingerhoeds MH, Kanemura M, Kaneko D, De Wijk RA. Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands. Food Res Int 2021; 142:110200. [PMID: 33773675 DOI: 10.1016/j.foodres.2021.110200] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 01/25/2021] [Accepted: 01/30/2021] [Indexed: 01/22/2023]
Abstract
With the increasing globalization, new unfamiliar flavors gradually find their way into local Western cuisines. The mechanisms behind the successful integration of novel flavors into local cuisines are largely unknown. This study investigates the effects of frequency of soy sauce use, levels of food neophobia, and brand specificity on liking of a relatively unknown flavor in the Netherlands, soy sauce. A total of eighty-nine (26 men and 63 women; mean age 47.5 ± 17.7 years) high- and low-frequency users of soy sauce rated liking of five soy sauces separately presented with and without branding information. Liking of four soy sauces with the typical salty and savory flavor increased with increasing frequency of use, and with decreasing levels of food neophobia. Another soy sauce with additives resulting in a distinctive taste was liked irrespective of the frequency of use. Soy sauces, which were recognized correctly or incorrectly as the participants' own familiar brand, received 50% higher or lower liking ratings than other soy sauces, respectively. Furthermore, users of one of the brands preferred the taste of their own brand over that of other brands, whereas users of the other brands did not show such specificity, indicating clear differences in specificity of liking soy sauce among the various user groups. This study provides insights into consumer liking and preference of semi-familiar foods, revealing the contribution of consumer traits and brand familiarity that may influence the spread of unfamiliar foods.
Collapse
Affiliation(s)
- Shota Ushiama
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Kikkoman Europe R&D Laboratory B.V., Wageningen, the Netherlands.
| | - Monique H Vingerhoeds
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Mayuko Kanemura
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., Wageningen, the Netherlands
| | - Rene A De Wijk
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| |
Collapse
|
27
|
Liu X, Qian M, Shen Y, Qin X, Huang H, Yang H, He Y, Bai W. An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation. Food Chem 2021; 349:129131. [PMID: 33581434 DOI: 10.1016/j.foodchem.2021.129131] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 12/25/2022]
Abstract
Soy sauce is a traditional fermented soy food for enhancing the umami taste in Asian cuisines. In this study, 16S rRNA gene throughput sequencing analysis showed the bacterial communities and the changes in soy sauce during fermentation. Weissella, Bacillus and Lactococcus were the most abundant at genus level. The uncultured bacterium Weissella and Lactococcus had relatively high abundance at species level. Alpha diversity analysis indicated the bacterial community diversity increased at fermentation initiation, while decreased as fermentation progressed. Based on beta-diversity analysis, four clusters including cluster I (time point A-F), cluster II (G,H), cluster III (I,J) and cluster IV(K) were distinctly separated, indicating the fermentation time significantly affected bacterial community diversity. Also, close associations were found between the bacterial communities in soy sauce and its amino acid nitrogen, organic acid and reducing sugar contents during fermentation. Therefore, it will provide important information for optimization of the soy sauce production process.
Collapse
Affiliation(s)
- Xiaoyan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China
| | - Min Qian
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China
| | - Yixiao Shen
- College of Food Science Shenyang Agricultural University, Shenyang, China
| | - Xuan Qin
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Hancong Huang
- Guangzhou Rufeng Fruit Seasoning Food Co., Ltd., Guangzhou, China
| | - Hong Yang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Yilong He
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Weidong Bai
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China.
| |
Collapse
|
28
|
Zhou Y, Chen S, Wang X, Zhang H. Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques. Food Sci Nutr 2021; 9:87-98. [PMID: 33473273 PMCID: PMC7802575 DOI: 10.1002/fsn3.1960] [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: 06/26/2020] [Revised: 09/25/2020] [Accepted: 10/07/2020] [Indexed: 11/10/2022] Open
Abstract
In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high-performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.79 mg/100 g and 5'-inosine monophosphate (IMP, as main umami nucleotide) from 215.91 to 284.56 mg/100 g in Shanghai smoked fish, respectively. Moreover, the contents of Glu and Gly as main umami amino acids ranged from 1.64 to 107.32 mg/100 g and 61.61 to 108.88 mg/100 g, respectively. TAV values of IMP, Asp, and Glu in Shanghai smoked fish reached 11.38, 2.73, and 21.46, respectively. The obvious difference could be observed using principal component analysis (PCA) in three processing stages of Shanghai smoked fish. Therefore, probing into the nonvolatile flavor of Shanghai smoked fish could not only enrich the theoretical basis of flavor chemistry in freshwater fish fields, but probe into the formation mechanisms of taste compounds in further study.
Collapse
Affiliation(s)
- Yu Zhou
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| | - Shunsheng Chen
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
| | - Xichang Wang
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
| | - Hongcai Zhang
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
- School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| |
Collapse
|
29
|
Zhao Y, Zhao X, Sun-Waterhouse D, Ivan Neil Waterhouse G, Zhao M, Zhang J, Wang F, Su G. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chem 2020; 345:128803. [PMID: 33310561 DOI: 10.1016/j.foodchem.2020.128803] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 11/10/2020] [Accepted: 11/30/2020] [Indexed: 01/30/2023]
Abstract
This study demonstrated the contribution of peptides to umami soy sauce taste. Asn-Pro and Ala-His with remarkable umami taste and umami-enhancing capacity were found in original soy sauce, possessing umami thresholds of 175 and 160 mg/L and umami-enhancing thresholds of 10 and 13 mg/L, respectively. Firstly, an industrially viable two-stage hydrolysis at 55 °C (a 12-h hydrolysis with the neutral protease, then a 12-h hydrolysis with the aminopeptidase) was established to produce protein hydrolysates rich in umami-tasting and umami-enhancing peptides (e.g. Asn-Pro and Ala-His) from non-soy sauce protein preparations (soy protein isolate, rice proteins, wheat proteins, peanut proteins or pea proteins). The soy protein isolate hydrolysate produced via the two-stage hydrolysis had Asn-Pro and Ala-His contents 3.32 and 1.15 times higher than those produced via the one-stage hydrolysis using the neutral protease only. Adding the hydrolysate to original soy sauce at 5% w/v significantly increased umami and reduced bitterness.
Collapse
Affiliation(s)
- Yaqi Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Zhao
- College of Tropical Agriculture and Forestry, Guangdong Agriculture Industry Business Polytechnic College, Guangzhou 510507, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
| | | | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Tianqi Biological Technology Co., Ltd, Foshan 528000, China
| | - Jiahui Zhang
- Shanghai Totole Food Ltd, Shanghai 201812, China
| | - Fang Wang
- Shanghai Totole Food Ltd, Shanghai 201812, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Tianqi Biological Technology Co., Ltd, Foshan 528000, China.
| |
Collapse
|
30
|
Guo J, Luo W, Fan J, Suyama T, Zhang WX. Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation. Food Res Int 2020; 137:109436. [DOI: 10.1016/j.foodres.2020.109436] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 06/06/2020] [Accepted: 06/09/2020] [Indexed: 12/11/2022]
|
31
|
Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Chemical and Sensory Characteristics of Soy Sauce: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11612-11630. [PMID: 32880168 PMCID: PMC7581291 DOI: 10.1021/acs.jafc.0c04274] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.
Collapse
Affiliation(s)
- Carmen Diez-Simon
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Tel.: +31 619958550.
| | - Charlotte Eichelsheim
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Roland Mumm
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Robert D. Hall
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| |
Collapse
|
32
|
|
33
|
Andayani SN, Lioe HN, Wijaya CH, Ogawa M. Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products. J Food Sci 2020; 85:657-665. [PMID: 32052448 DOI: 10.1111/1750-3841.14942] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 09/22/2019] [Accepted: 10/11/2019] [Indexed: 11/27/2022]
Abstract
Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water-soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G-25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. PRACTICAL APPLICATION: Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.
Collapse
Affiliation(s)
- Safira Noor Andayani
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Christofora Hanny Wijaya
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Masahiro Ogawa
- Faculty of Agriculture, Food Science Div., Kagawa Univ., Kita-gun, Kagawa, 761-0795, Japan
| |
Collapse
|
34
|
Lee H, Zhang W, Lee J, Kim Y. Qualitative analysis of soy sauces made from fresh okara using two fermentation methods. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14402] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hyejin Lee
- Department of Human Ecology, Graduate School Korea University Seoul Korea
| | - Wanying Zhang
- Department of Human Ecology, Graduate School Korea University Seoul Korea
| | - Jaesang Lee
- Traditional Food Business Promotion Department Korea Agro-Fisheries and Food Trade Corporation Naju Korea
| | - Yookyung Kim
- Department of Human Ecology, Graduate School Korea University Seoul Korea
| |
Collapse
|
35
|
Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing. World J Microbiol Biotechnol 2019; 35:180. [DOI: 10.1007/s11274-019-2743-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Accepted: 10/12/2019] [Indexed: 10/25/2022]
|
36
|
Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
37
|
Zhang Y, Nagarajan N, Portwood C, Smith KR, Kamath V, Carnell S, Moran TH, Steele KE. Does taste preference predict weight regain after bariatric surgery? Surg Endosc 2019; 34:2623-2629. [PMID: 31376009 DOI: 10.1007/s00464-019-07033-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Accepted: 07/20/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND While bariatric surgery is well established as a means of inducing sustained weight loss, the rate of weight loss typically declines after a year, and weight regain has been observed. Preoperative taste preferences have been suspected to play a role in weight regain, possibly by influencing post-operative dietary practices. We sought to investigate the association between preoperative taste preferences and weight regain following bariatric surgery. METHODS Patients who underwent bariatric surgery with at least 2 years of follow-up were included. Demographics and weight were collected in follow-up visits; while patient recall of preoperative taste preference was assessed, using a multiple-choice question in the study survey administered at least 6 months post-surgery. Weight regain was calculated as weight at 2 years minus weight at 1 year post-surgery, with weight regain denoted by positive values and weight loss by negative. Linear regression models were utilized to study associations between weight regain and preoperative taste preferences with and without adjusting for demographic factors and surgery type. RESULTS Patients undergoing RYGB had less weight regain (- 4.5 kg, p = 0.033) compared to patients undergoing VSG. Compared to patients with no preferences, patients with sweet food or salty food preferences had 5.5 kg (p = 0.038) and 6.1 kg (p = 0.048) weight regain, respectively, at 2 years post-surgery. After adjustment, patients with salty food preference had 6.8 kg (p = 0.027) weight regain compared to patients with no preferences. CONCLUSIONS Preoperative salty taste preference was associated with weight regain at 2 years post-surgery in patients undergoing bariatric surgery. Findings of this project might have implications for predicting long-term weight loss maintenance for patients with known preoperative taste preferences. Our study suggests that patients with preoperative salty taste preference may need further post-operative psychosocial support and resources to prevent weight regain and to ensure healthy and sufficient weight loss.
Collapse
Affiliation(s)
- Yuxi Zhang
- University of Kentucky College of Medicine, 800 Rose Street MN 150, Lexington, KY, 40506, USA.
| | - Neeraja Nagarajan
- Department of Surgery, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Cecilia Portwood
- Department of Surgery, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Kimberly R Smith
- Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Vidyulata Kamath
- Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Susan Carnell
- Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Timothy H Moran
- Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Kimberley E Steele
- Department of Surgery, Johns Hopkins University School of Medicine, Baltimore, MD, USA.,Department of Health, Behavior and Society, The Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| |
Collapse
|
38
|
Zhu X, Sun‐Waterhouse D, Chen J, Cui C, Wang W. Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14271] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiping Zhu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Dongxiao Sun‐Waterhouse
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Jiahui Chen
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Chun Cui
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wei Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Weiwei Biotechnology Co., Ltd. Guangzhou 510640 China
| |
Collapse
|
39
|
Liu P, Xiang Q, Gao L, Wang X, Li J, Cui X, Lin J, Che Z. Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd. J Food Sci 2019; 84:154-164. [PMID: 30633383 DOI: 10.1111/1750-3841.14412] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 11/01/2018] [Accepted: 11/07/2018] [Indexed: 11/28/2022]
Abstract
The effects of different fermentation strains on the flavor characteristics of fermented soybean curd (FSC) were investigated in this study. Fresh tofu was fermented by Actinomucor elegans, Rhizopus arrhizus, Mucor racemosus, and Rhizopus chinensis, either alone or in various combinations. The FSC manufacturing process included prefermentation by different strains at 28 °C for 60 hr, followed by salting at 16 °C for 7 days and finally proceeding postfermentation at 25 °C for 35 days. Subsequently, five tested samples were obtained, namely, sample A (fermented by A. elegans alone), R (fermented by R. arrhizus alone), AR (fermented by A. elegans and R. arrhizus at 5:1), AM (fermented by A. elegans and M. racemosus at 1:1), and RR (fermented by R. arrhizus and R. chinensis at 7:3). The flavors of the five samples were determined by E-nose, sensory evaluation, and GC-MS. E-nose system observed significant discriminations by principal component analysis and linear discriminant analysis analysis. Sensory evaluation ranked the overall sensory scores: AR>AM>A>RR>R. As shown in GC-MS results, sample AR also had, on average, the highest level of many volatiles. Out of 10 critical volatiles, the detected frequency of samples AR, AM, RR, A, and R was 10, 9, 9, 8, and 7, respectively. PLS2 regression model was used to explore the influence on flavor quality of different strains. All three analytic methods revealed similar results, with sample AR providing the best flavor quality, while the opposite was the case with sample R. Therefore, it could be concluded that A. elegans and R. arrhizus at 5:1 (v/v) was the optimal combination, and may likely promote the production of critical volatile compounds. PRACTICAL APPLICATION: The flavors of fermented soybean curds are influenced by various factors such as physicochemical and microorganism during the fermentation surroundings. The results of this work not only provide valuable information for FSC flavor studies, but can also guide the FSC industry to improve flavor quality by applying the most appropriate production strains.
Collapse
Affiliation(s)
- Ping Liu
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Qin Xiang
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Liu Gao
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Xuemei Wang
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Jiayi Li
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Xiaohong Cui
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Junfan Lin
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Zhenming Che
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| |
Collapse
|
40
|
Zhong Y, Lu X, Xing L, Ho SWA, Kwan HS. Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation. J Ind Microbiol Biotechnol 2018; 45:839-853. [PMID: 29978373 PMCID: PMC6105210 DOI: 10.1007/s10295-018-2059-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 06/18/2018] [Indexed: 12/19/2022]
Abstract
The filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high productivity of hydrolytic enzymes. In this study, we compared the genomes and transcriptomes of an industrial strain RD2 and a strain with decreased fermentation performance TS2, aiming to explain their phenotypic differences at the molecular level. Under the regulation of conidiation and fermentation conditions, the enhanced hydrolytic enzyme production and flavor precursor formation in RD2 described a complete expression profile necessary to maintain desirable fermentation performance. By contrast, central carbon metabolism was up-regulated in TS2 for fast growth, suggesting a conflicting relationship between mycelium growth and fermentation performance. Accumulation of mutations also lowered the fermentation performance of TS2. Our study has deepened the understanding of the metabolism and related regulatory mechanisms in desirable koji fermentation. A list of potential molecular markers identified here could facilitate targeted strain maintenance and improvement for better koji fermentation.
Collapse
Affiliation(s)
- Yiyi Zhong
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China
| | - Xi Lu
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China
| | - Lei Xing
- Food Research Centre, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China
| | - Shiu Woon Allen Ho
- Lee Kum Kee International Holdings Limited, Taipo, NT, Hong Kong SAR, China
| | - Hoi Shan Kwan
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China.
- Food Research Centre, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China.
| |
Collapse
|
41
|
Kong Y, Zhang LL, Zhang YY, Sun BG, Sun Y, Zhao J, Chen HT. Evaluation of non-volatile taste components in commercial soy sauces. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1497061] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Yan Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| | - Li-Li Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| | - Yu-Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| | - Ying Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China of Agricultural University, Beijing, China
| | - Hai-Tao Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| |
Collapse
|
42
|
Morais M, Pellegrinetti T, Sturion L, Sattolo T, Martinelli L. Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces ( shoyu ). J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.04.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
43
|
Wang S, Zhang H, Liu X, Tamura T, Kyouno N, Chen JY. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1419252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Shuo Wang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Han Zhang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Xiaofang Liu
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Takehiro Tamura
- Faculty of Bioresource Sciences, Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Nobuyuki Kyouno
- Faculty of Bioresource Sciences, Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Jie Yu Chen
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| |
Collapse
|
44
|
Yu Z, Jiang H, Guo R, Yang B, You G, Zhao M, Liu X. Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate. Food Res Int 2018; 108:144-150. [DOI: 10.1016/j.foodres.2018.02.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/01/2018] [Accepted: 02/17/2018] [Indexed: 11/15/2022]
|
45
|
Lioe HN, Kinjo A, Yasuda S, Kuba-Miyara M, Tachibana S, Yasuda M. Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd. Food Chem 2018; 252:265-270. [DOI: 10.1016/j.foodchem.2018.01.117] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 01/08/2018] [Accepted: 01/16/2018] [Indexed: 11/26/2022]
|
46
|
Ke Y, Yuan X, Li J, Zhou W, Huang X, Wang T. High-level expression, purification, and enzymatic characterization of a recombinant Aspergillus sojae alkaline protease in Pichia pastoris. Protein Expr Purif 2018; 148:24-29. [PMID: 29596989 DOI: 10.1016/j.pep.2018.03.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/28/2018] [Accepted: 03/23/2018] [Indexed: 11/18/2022]
Abstract
An alkaline protease (Ap) was cloned from Aspergillus sojae GIM3.33 via RT-PCR technique. A truncated Ap without the signal peptide was successfully expressed in the Pichia pastoris KM71 strain. The following describes the optimal process conditions for the recombinant engineering of a strain expressing a recombinant Ap (rAp) in a triangular flask: inoculum concentration OD600 value 20.0 in 40 mL working volume (in 500 mL flasks), methanol addition (1.0%; volume ratio), 0.02% biotin solution (60 μL), and YNB primary concentration (13.0 g/L). Under these conditions, the protease activity of rAp in the fermentation broth reached 400.4 ± 40.5 U/mL after induction for three days. The rAp was isolated and purified, and its enzymatic characteristics were tested. Its optimal pH was 10.0, and it remained stable in a pH range of 7.0-10.0. Its optimal temperature was 45 °C and it retained >50% activity at 40 °C for 60 min. The rAp activity was significantly inhibited by PMSF, Zn2+ and Fe2+ and the rAp had a broad substrate specificity for natural proteins and synthetic peptide substrates, and preferred substrates at P1 position with large hydrophobic side-chain groups. Compared to Papain (8.7%) and Alcalase (12.2%), the degree of hydrolysis of rAp to soy protein isolate was 16.5%; therefore, rAp was a good candidate for the processing of food industry byproducts.
Collapse
Affiliation(s)
- Ye Ke
- School of Life Sciences, Shaoguan University, Shaoguan, Guangdong, 512005, People's Republic of China.
| | - XiaoMei Yuan
- School of Life Sciences, Shaoguan University, Shaoguan, Guangdong, 512005, People's Republic of China.
| | - JiaSheng Li
- School of Life Sciences, Shaoguan University, Shaoguan, Guangdong, 512005, People's Republic of China.
| | - Wei Zhou
- School of Life Sciences, Shaoguan University, Shaoguan, Guangdong, 512005, People's Republic of China.
| | - XiaoHui Huang
- School of Life Sciences, Shaoguan University, Shaoguan, Guangdong, 512005, People's Republic of China.
| | - Tao Wang
- School of Life Sciences, Shaoguan University, Shaoguan, Guangdong, 512005, People's Republic of China.
| |
Collapse
|
47
|
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. Microbe participation in aroma production during soy sauce fermentation. J Biosci Bioeng 2018; 125:688-694. [PMID: 29366719 DOI: 10.1016/j.jbiosc.2017.12.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 12/04/2017] [Accepted: 12/07/2017] [Indexed: 01/28/2023]
Abstract
Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant.
Collapse
Affiliation(s)
- Risa Harada
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Masanobu Yuzuki
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Kotaro Ito
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Kazuki Shiga
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Takeshi Bamba
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
| |
Collapse
|
48
|
Yang Y, Deng Y, Jin Y, Liu Y, Xia B, Sun Q. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3220-3227. [PMID: 27925209 DOI: 10.1002/jsfa.8169] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2016] [Revised: 11/22/2016] [Accepted: 11/28/2016] [Indexed: 05/21/2023]
Abstract
BACKGROUND Soy sauce produced by long-term natural fermentation is a traditional specialty in Asia, with a reputation for superior quality and rich flavour. In this study, both culture-dependent and culture-independent approaches were used to investigate the microbial diversity and community dynamics during an extremely long-term (up to 4 years) natural fermentation of Xianshi Soy Sauce, a national intangible cultural heritage. RESULTS Genera of Bacillus, Aspergillus and Cladosporium were detected by both methods above. The relative abundance of the genera Bacillus and Weissella was significantly higher in the late stage than in the early one, while the genera Klebsiella and Shimwellia were opposite (P < 0.05). For microbial community structure, subsequent analyses showed that obvious changes occurred with fermentation time, while there was a fair homogeneousness among samples of the same year, especially during the late fermentation stage. CONCLUSIONS The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yang Yang
- Key laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China
| | - Yue Deng
- Key laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China
- Luzhou Vacational and Technical College, Luzhou, Sichuan, China
| | - Yulan Jin
- Key laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China
| | - Yanxi Liu
- Key laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China
| | - Baixue Xia
- Key laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China
| | - Qun Sun
- Key laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China
| |
Collapse
|
49
|
Katayama H, Tatemichi Y, Nakajima A. Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry. Food Chem 2017; 228:279-286. [PMID: 28317725 DOI: 10.1016/j.foodchem.2017.02.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 01/19/2017] [Accepted: 02/01/2017] [Indexed: 11/17/2022]
Abstract
A liquid chromatography-tandem mass spectrometry method using a pentafluorophenylpropyl-bonded silica column was developed to simultaneously quantify twenty Amadori products (APs), including N-(1-Deoxy-d-fructosyl-1-yl)-l-isoleucine (Fru-Ile) and N-(1-Deoxy-d-fructosyl-1-yl)-l-leucine (Fru-Leu), in soy sauce, without the need for an ion-pairing reagent or sample derivatization. The method was applied to six types of soy sauce, to determine the total AP levels and the levels of individual APs. The level of total APs widely varied between the eight samples, from 358mg/L to 24347mg/L. The concentrations of N-ε-(1-deoxy-d-fructosyl-1-yl)-l-lysine (Fru-Lys) and N-(1-deoxy-d-fructosyl-1-yl)-l-pyroglutamic acid (Fru-pGlu) were the highest among the APs and the level of Fru-pGlu was similar to that of Fru-Lys. Furthermore, fermentation periods of up to six months greatly influenced AP levels in soy sauce but the levels remained constant thereafter. Thermal treatment of soy sauce had little effect on AP levels.
Collapse
Affiliation(s)
- Hiroshi Katayama
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda-City, Chiba 278-0037, Japan.
| | - Yuki Tatemichi
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda-City, Chiba 278-0037, Japan
| | - Ayako Nakajima
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda-City, Chiba 278-0037, Japan
| |
Collapse
|
50
|
Syifaa AS, Jinap S, Sanny M, Khatib A. Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12240] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Alam Shah Syifaa
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia
| | - Selamat Jinap
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Maimunah Sanny
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia
| | - Alfi Khatib
- Kulliyyah of Pharmacy; International Islamic Universiti Malaysia; Kuantan Pahang Malaysia
| |
Collapse
|