LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Yiwen Xie,Chaofan Guo,Sakamon Devahastin,Lianzhou Jiang,Ming Du,Junjie Yi
Electronic nose along with different machine learning approaches was tested as tool to predict degree of sufu fermentation, with amino acid nitrogen content as marker. Consistent increase in E-nose signal values and amino acid nitrogen content were noted with fermentation time. The number of volatile compounds in sufu increased from 19 to 61 upon fermentation, with 46 compounds identified as major aroma contributors. Among them, acetone, ethyl palmitate and indole demonstrated strong correlations with amino acid nitrogen content. Three prediction models, i.e. , partial least-squares regression, support vector machine, and artificial neural network, were tested for abilities to predict amino acid nitrogen content. All models were capable of quantitatively predicting the content of amino acid nitrogen, with ANN-based model demonstrating the highest prediction accuracy ( R P 2 = 0.968, RMSE = 5.49 × 10 −8 ). Electronic nose along with appropriate prediction model is noted as a promising tool for evaluating the degree of sufu fermentation.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Xiaoru Feng,Xue Wang,Qiyue Zhao,Xianbing Xu,Ming Du,Ling Zhang
Traditional fish sauce fermentation depends heavily on solar radiation, which is subject to fluctuations in climate, geography, and weather, making precise control challenging. Therefore, this study developed a sunlight-mimicking system integrating temperature control and artificial light regulation to ensure the consistent quality of fish sauce and meet the requirements of the modern food industry. Compared with the no-light group, the light-treated group exhibited significantly lower pH levels, higher amino acid nitrogen (AAN) content, and enhanced formation of volatile flavor compounds. Furthermore, Pearson correlation analysis between 33 key volatile compounds and dominant microbial genera revealed that light exposure stimulated the growth of Pantoea , Amylomyces , Kosakonia , and Penicillium , which were positively associated with desirable flavor development. Conversely, light exposure inhibited the growth of Enterococcus , Mucor , and Enterobacter , thereby reducing the production of undesirable flavor compounds and improving the quality of fish sauce. These findings demonstrate that artificial sunlight simulation provides a reliable and controllable alternative to traditional sun-dependent fermentation, supporting the standardization and industrialization of fish sauce fermentation of fish sauce fermentation.
研究领域:
食品科学
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微生物学
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生物技术
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风味化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 22
·
IF 5.1
Xiaogang Guo,Menghui Lin,Thanh Ninh Le,Zhihong Zhou,Minjie Zhao,Haiying Cai
This study investigated microbial community dynamics and their links to fermentation traits in solid-state fermentation of walnut -based soy sauce (WSS) using walnut meal-soybean meal mixtures. Via 16S rRNA sequencing and molecular docking, it analyzed the effects of three distinct starter culture treatments—Aspergillus oryzae(AO),Aspergillus niger(AN), and mixed starter culture (A. oryzae+A. niger, ON)—as well as fermentation duration on microbial diversity and physicochemical properties, aiming to clarify microbial-driven quality mechanisms. Physicochemical analysis demonstrated superior fermentation performance in the AO group, showing significantly higher amino nitrogen (NH3-N) accumulation (0.23 g/100 mL) and protease activity (30.5 U/mL) compared to the AN group, with the mixed inoculation group (ON) exhibiting intermediate results, indicatingA. oryzae’s dominant role in mixed fermentation. Via PCA and Shannon index, microbial diversity analyses revealed starter cultures shaped microbial community structure:Enterococcusand Staphylococcaceae were enriched by AO starter, andKlebsielladominated in AN group. Additionally, temporal succession of the microbiota occurred during post-fermentation of WSS, with Lactobacillales,Staphylococcus, and special flavor-producing functional flora dominating early, middle, and later stages, respectively.Staphylococcuspositively correlated with protease activity and amino nitrogen, critical for quality. Molecular docking showed major walnut polyphenols significantly affected protease activity, aiding process optimization. This research provides theoretical foundations for improving WSS production and enriches understanding of solid-state fermentation microbial ecology.
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 14
·2242
·
IF 4.7
Ting Cai,Nan Hai,Peng Guo,Zhi Feng,Yu Zhang,Jing Wang,Zhipeng Yu,Huan Liu,Long Ding
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI−TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD−16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS−60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS−60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks withm/zat 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.
研究领域:
食品科学
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分析化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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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
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）