Foods
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2023
·Vol. 12
·期 17
·3184
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IF 5.2
Weiqi Fu,Jiamin Ren,Shuwen Li,Dirong Ren,Xixi Li,Chenghuan Ren,Xueru Zhao,Jiaying Li,Fengjuan Li
Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods.Keywords:peony seed meal;fermented soybean paste;enzyme activity;koji making;flavor compounds
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Changbo Peng,Yimao Zhang,Xiaoqing Ye,Yuhui Zheng,Yu Chen,Xiaoqing Mei,Zhenming Che,Min Xu,Hongbin Lin,Jie Zhao,Qi Zhu,Wenwu Ding
In this study, the physicochemical properties and aroma characteristics of broad bean koji in the disk starter propagation system (DSPS) were studied by comparing with those in the incubator koji-making system (IKS) and the traditional koji-making system (TKS). The total acid content, amino acid nitrogen content, spore numbers and enzyme activities in the DSPS were significantly higher than those in the TKS and IKS. Among the 194 volatiles detected by GC×GC–MS in these three processes, 133, 159 and 123 appeared in DSPS, TKS and IKS, respectively. Fourteen volatiles were identified as aroma-active compounds by GC–O–MS, of which 10 compounds with OAVs greater than 1 were identified as key aromas. The koji qualities in different systems presented differences gradually with the incubation continuing by PCA analysis. The quantity of physicochemical properties associated with enzyme activity in the DSPS, IKS and TKS was 23, 17 and 22 respectively by the correlation analysis. The results indicated that a better quality of broad bean koji could be obtained in the DSPS.
研究领域:
食品科学
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微生物学
·
分析化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Chengtuo Niu,Xianlei Xing,Xiaohong Yang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to obtain an Aspergillus oryzae strain with high protease activity and to evaluate its potential to apply as starter culture in bean-based fermented foods (BBFFs) production using doubanjiang fermentation as research model. A. oryzae BL18 with higher protease activity than the commonly used starter A. oryzae 3.042 was obtained through two rounds of screening. Moreover, this strain was also proved to be safe to apply in BBFFs fermentation due to the lack of the ability to produce aflatoxin B1 through genomic and experimental analysis. A. oryzae BL18 was optimal to grow under 0–12% salinity, 25–40 °C and pH4-6. During koji -making, A. oryzae BL18 had stronger ability to produce spores (4.19 × 10 8 spores/g dry weight) and to secrete protease (4654.35 U/g) than A. oryzae 3.042 (2.89 × 10 8 spores/g dry weight and 3604.40 U/g). Significantly higher concentrations of umami amino acids and volatile flavor compounds were found in doubanjiang fermentation inoculated by A. oryzae BL18 while better sensory characteristics were observed. Therefore, A. oryzae BL18 might be a promising starter to apply in fermentation of doubanjiang or other BBFFs.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）