LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
·
IF 4.952
Xiao Zhang,Jianping Wei,Shiyu Zhao,Hang Jia,Chunfeng Guo,Zhouli Wang,Zhenpeng Gao,Tianli Yue,Yahong Yuan
Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of commercial soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatography-olfactometry-mass spectrometry combined with aroma extract dilution analysis, and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, respectively. Significant differences were observed for the acids, alcohols, aldehydes, terpenes, and sulfur-containing compounds. The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination analysis revealed that the key aroma compounds identified in this research could explain the flavor differences of commercial and traditional soybean pastes.
研究领域:
食品科学
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发酵工程
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DOI
高影响因子
Food Bioscience
·
2023
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IF 5.2
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
Zygosaccharomyces rouxii ( Z. rouxii ) and Staphylococcus carnosus ( S. carnosus ) are fundamental taxa in spontaneous bean-based food fermentation , playing a vital role in flavor generation and macromolecule degradation. The present study aimed to investigate the biological mechanisms underlying the interaction between Z. rouxii Y-8 and S. carnosus M43 in BBP (broad bean paste) moromi by mono- and co-culture. It was found that the biomass of Z. rouxii and S. carnosus was higher in co-culture than that in mono-culture ( p < 0.05), indicating that a facilitation relationship among them. Moreover, the observed intensity of facilitation (OIF) peaked at 0.479 ± 0.002 under aerobic conditions, which was higher than that under anaerobic conditions (0.147 ± 0.014). Furthermore, the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions (1:3, 1:5, 1:7, 1:10) and cell passage from 1 to 4 generations. Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z. rouxii (R 2 = 0.6955) and S. carnosus (R 2 = 0.7097), with metabolic complementarity and inhibition alleviation as the underlying mechanisms. Additionally, Z. rouxii and S. carnosus as starter could enhance the accumulation of flavor compound, and accelerate the maturity of BBP fermentation. The dissection of interaction between Z. rouxii and S. carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.
研究领域:
微生物学
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食品科学
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产品关联
DOI
高影响因子
BIORESOURCE TECHNOLOGY
·
2019
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IF 6.669
Konglong Feng,Zaocheng Huang,Bo Peng,Weijie Dai,Yunqi Li,Xiaoai Zhu,Yunjiao Chen,Xing Tong,Yaqi Lan,Yong Cao
Deacidification of high-acid soy sauce residue (SSR) oil is crucial to utilization of SSR oil. Aspergillus niger lipase (ANL) has been widely applied for such purpose while its immobilization still has large room for improvement. ANL was immobilized onto six different macroporous acrylic resins, accounting the effect of the different textural properties of resins on stability and their potential for application in enzymatic deacidification. The resin MARE with lower porosity, higher bulk density, and medium hydrophobicity, was chosen as the best carrier for the best thermostability and reusability. ANL-MARE is a promising catalyst than Novozym 40086, which not only exhibited higher deacidification activity and good thermostability, but also was continuously reused for 15 cycles and efficiently catalyzed from high-acid SSR oil into diacylglycerol-enriched oil. Therefore, immobilized ANL was a novel, low-cost and recyclable biocatalyst that could be used as a good alternative to higher-cost commercial lipases in industrial applications.
研究领域:
生物化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 17
·3184
·
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
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
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IF 7.514
Xianli Gao,Tuo Feng,Mingjian Sheng,Bo Wang,Zejian Wang,Pei Shan,Yaqiong Zhang,Haile Ma
Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography–olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24–35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS’s quality control and aroma improvement.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 14
·2437
·
IF 5.1
Yongtai Wu,Bei Hu,Yuxin Wen,Zuowei Xiao,Lin Li,Xia Zhang,Zhenhui Zhang,Bing Li
Soy sauce (SS) is one of the most popular condiments in the world. However, Nε-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (5-HMF), harmful Maillard reaction products, are present in SS. Worse still, their primary sources in SS production remain unclear, and their contents increase during the consumption of heated SS. In this study, CML and 5-HMF were simultaneously monitored, and thermal treatment and the addition of natural product were used to simultaneously reduce their contents during SS production and consumption. During SS production, CML and 5-HMF primarily originated from the raw materials used in SS production, Maillard reactions during fermentation, and the addition of food additives. Also, CML and 5-HMF were simultaneously found in commercial light soy sauce, dark soy sauce, and infant SS, and thermal treatment could increase their contents. Fortunately, additional thermal treatment of semi-finished SS (especially raw sauce and rude light SS) and appropriate concentrations of (−)-epicatechin (100 μM) and ascorbic acid (5 μM), respectively, added to SS for direct and heated consumption, could simultaneously reduce the CML and 5-HMF contents. This study highlights the presence of CML and 5-HMF in SS and proposes practical methods to simultaneously minimize their contents during production and consumption.
研究领域:
食品科学
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生物化学
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毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Chengtuo Niu,Xianlei Xing,Wenjun Zuo,Zongchi Zuo,Fuming Liu,Chunfeng Liu,Qi Li
Raw-materials based broad bean paste (rmBBP) is popular among consumers. Though high salinity can select functional microbial community for fermentation, it also impaired the fermentation efficiency of rmBBP and unfavored human health. Therefore, this study aimed to construct a synthetic microbial community based on key functional microbes for reduced salt rmBBP fermentation based on the elucidation of the microbial community succession during fermentation. Based on the tracked determination and multivariate statistical analysis of the physicochemical parameters, metabolites and the structure of microbial community, salinity and microbial interactions were key drivers for the succession of microbial community. Aspergillus , Staphylococcus , Weissella and Tetragenococcus were predicted to play key roles during fermentation. After that, core species were isolated from rmBBP mash and their salinity tolerance and metabolic characteristics were evaluated. Finally, a synthetic microbial community ( Aspergillus oryzae , Staphylococcus carnosus , Tetragenococcus halophilus and Weissella confusa ) was constructed and applied in reduced-salt rmBBP fermentation. The bioaugmentation contributed to the accumulation of volatile metabolites while effectively maintaining the acidity during rmBBP fermentation when salinity was reduced from 12% to 10%. In general, this study developed a synthetic microbial community with desired characteristics for successful reduced-salinity rmBBP fermentation.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2014
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IF 3.259
Lu Xu,Bin Du,Baojun Xu
The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the “Yangfan” black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Shuai Zhao,Chengtuo Niu,Xiaohong Yang,Xin Xu,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to elaborate the role of sunlight on chemosensory characteristics of broad bean paste (BBP). Two groups of BBP fermentation with sunlight treated (ST) or darkness treated (DT) were prepared and the volatile compounds were revealed and compared via GC–MS and GC–IMS and multivariate statistical analysis. A total of 125 compounds were identified and 24 markers with potential contribution to the BBP flavor characteristics were screened. Sunlight exposure was proposed to favor the accumulation of volatile compounds providing fruity, floral, buttery and roasted aroma during fermentation while volatile flavor compounds with unfavorable aroma were enriched in the darkness-treated group. Through KEGG-enrichment analysis, phenylalanine metabolism was found to play critical roles in regulating volatile flavor compound formation and the predicted synthesis network for 24 marker volatile flavor compounds was constructed. This study may unravel the scientific meaning of the role of sunlight on BBP chemosensory quality.
研究领域:
食品科学
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化学计量学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jingyao Li,Chengguo Sun,Mengli Zhang,Jing He,Zhanyu Shen,Lihua Geng,Liufeng Yuan,Shuo Wang,Chunling Wang
Soybean paste is widely used as a seasoning for authentic Asian cuisine due to its rich and savory sauce flavor. However, the primary components of the soybean paste sauce-flavor compounds and the fermentation regulation mechanisms are still unclear. Therefore, the present study sought to systematically explore the factors affecting the sauce flavor in terms of substrate, external microorganisms, brine concentration, and the alteration in flavor composition and its regulatory mechanisms. The results of the raw material ratios showed that an appropriate increase in the proportion of soybeans (6:4) could significantly enhance the concentration of amino acid metabolites, such as 2-methylbutanal, 3-methylbutanal, and 2-phenylethanal. Delayed addition to Tetragenococcus halophilic significantly enhanced 2-butylfuran, 2-pentylfuran, trans -2-(2-pentenyl) furan, and sauce-flavor perception in soybean paste by modulating the total acid. A suitable brine concentration (10%) could adjust the fermentation process and facilitate the formation of benzaldehyde, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, and other sauce-flavor compounds. Meanwhile, combined results of sensory evaluation and GC-MS analysis demonstrated that the primary components of the sauce-flavor compounds in soybean paste consisted of furans (furfural, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran) and pyrazine (2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine). Overall, these results provide a theoretical basis for the targeted enhancement of the sauce-flavor of soybean paste and insights into the industrial production of high-quality soybean paste.
研究领域:
食品科学
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微生物学
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化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2407
·
IF 5.1
Xiao Zhang,Sihao Li,Heng Liu,Anurak Wongta,Zhenlin Xu,Kai Zhou,Surat Hongsibsong
Histamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene amplification for identifying HIM- and TYM-producing strains from two fermented soybean foods. The crucial strains responsible for HIM and TYM formation were identified and then characterized. It was found that the strains forming large amounts of total BAs promoted a high pH at the final medium, but there was no correlation between TYM/HIM formation and the pH value among the isolates. Furthermore, a large portion of isolates that produce TYM/HIM cannot be amplified. Thehdcandtdcgenes utilized reported universal pairs of primers, resulting in false negative results. Following two rounds of screening, most TYM/HIM-producing strains were found to belong toBacillus.Bacillus cereus-HT-31-2 andMillerozyma farinosa-HT-42-1 were identified as crucial producers of TYM and HIM in soy sauce during the fermentation stage, whileProteus mirabilis-T-24-2 was found to be the key producer of TYM in thua nao. Moreover, the simulated medium was found to be beneficial for the formation of TYM/HIM byB. cereus-HT-31-2 andP. mirabilis-T-24-2, but not forM. farinosa-HT-42-1. The formation of TYM/HIM was not synchronized under different conditions. This study provides insights into the key strain responsible for the formation of HIM and TYM in fermented soybean foods.
研究领域:
食品微生物学
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食品安全
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生物技术
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发酵
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Xiao Zhang,Tingting Shan,Hang Jia,Chunfeng Guo,Zhouli Wang,Tianli Yue,Yahong Yuan
Soybean pastes fermented with natural (NIS) and artificial (AIS) inoculation were prepared to evaluate their fermentation characteristics, flavor compounds and microbial community compositions across an entire fermentation period. The results showed that the initial concentrations of free amino acids and aroma compounds were higher in NIS than in AIS, whereas it was opposite at the end of fermentation. A larger variation of flavor compounds was observed in AIS, which was associated with higher level of microbial metabolism during AIS fermentation. Penicillium and Tetragenococcus were the dominant microbial genera in NIS, while Aspergillus and Pediococcus were predominant in AIS. Correlation analysis of flavor compounds and microbial community dynamics during NIS and AIS fermentation revealed the specific role of microbial taxa in metabolite transformations. Pediococcus acidilactici could be the key microorganism strongly associated with 23 flavor compounds during AIS fermentation. Further, Aspergillus oryzae and Pediococcus acidilactici were primarily linked to amino acid metabolism in AIS, whereas Penicillium and Yaniella were found associated with aroma compounds, Tetragenococcus _sp_JNURIC_D6 and Candida solani with that of organic acids in NIS. These findings provide substantial data on the development of flavor-enhancing fermentation starter culture and the better control of flavor ripening in soybean paste production.
研究领域:
食品科学
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微生物学
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发酵技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）