LWT-FOOD SCIENCE AND TECHNOLOGY
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2014
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IF 2.468
Xu-Xia Zhou,Dan-Dan Zhao,Jian-Hua Liu,Fei Lu,Yu-Ting Ding
The physical, chemical and microbiological changes of surimi during surimi pehtze preparation stage, with Actinomucor elegans XH-22 ( A. elegans XH-22) as fermentation starter, were investigated. Enzyme assay showed that A. elegans XH-22 could continuously produce protease and α-amylase on surimi surface. Texture profile analysis (TPA) indicated that fermentation for 48 h decreased pH and moisture content and modified the texture properties of surimi. Increases in amino nitrogen and trichloroacetic acid-soluble nitrogen (TCA-N) contents revealed obvious surimi protein degradation, which was further confirmed by size-exclusion HPLC analysis of surimi water soluble protein. Fermentation significantly increased the content of free amino acids and enriched special amino acids such as histidine, phenylalanine and glutamic acid, which could influence the nutritional and sensory properties of fermented surimi product. Considerable levels of aerobic plate count, spores and LAB were detected during the fermentation process. It is thus, from a public health point of view, advisable that the fermentation time in the first stage be controlled to be within 36 h. This research gives a new clue for improving the utilization of low-value fish.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2025
·Vol. 90
·期 2
·e70020
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IF 3.4
Xuelian Yang,Rui Zhang,Zichun Qin,Jintao Yao,Tianxin Zhang
This study aimed to prepare meat flavor essence through Monascus purpureus and Actinomucor elegans co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography–mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography–olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs > 1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.
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 Bioscience
·
2025
·
IF 5.9
Wenjia He,Min Wang,Yicheng Ding,Yuting Ding,Xuxia Zhou
Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products. Effects of fermentation with Monascus purpureus ( M. purpureus ) and Actinomucor elegans ( A. elegans ) at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated. Generally, fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen, TCA-soluble peptide, and free amino acid contents, simultaneously accompanied by decreases in hardness, gumminess, and chewiness of surimi. Co-fermentation effectively improved the volatile profiles of surimi. Comparatively, a higher inoculation ratio of M. purpureus was favorable for the production of esters and ketones, whereas a higher proportion of A. elegans reduced the aldehyde contents, especially nonanal with fishy odor. Taken together, a 1:1 inoculation ratio of M . purpureus and A. elegans was more conductive to improve the aroma profiles of surimi, with a 77.2% reduction of aldehyde compared to unfermented surimi.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yicheng Ding,Wenjia He,Wangli Dai,Xiaoben Xie,Yibiao Pan,Xiaoling Tang,Renchao Zheng,Xuxia Zhou
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans ( A. elegans ) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
研究领域:
食品科学
·
微生物学
·
发酵技术
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Yicheng Ding,Xuxia Zhou,Renchao Zheng,Xiaoben Xie,Yibiao Pan,Hongxu Zhu,Yanbo Wang,Jun Huang
Fermented surimi gel quality is governed by microbial metabolism. Adding glucose as a substrate significantly influence fermentation performance, presumably by triggering carbon catabolite repression (CCR). However, the systematic metabolic regulatory mechanisms underlying this effect remain poorly elucidated. This study investigated how varying glucose concentrations (0%, 5%, 10%, 15%, 20%) modulate the solid-state fermentation of surimi gel by Actinomucor elegans using integrated multi-omics analysis. Results showed that moderate glucose supplementation (5-10%) enhanced gel aroma and mycelial thickness, whereas higher levels (>10%) markedly inhibited fungal growth. Biochemical analysis revealed a glucose dose-dependent increase in gel pH and a decrease in protease and aminopeptidase activities with rising glucose, indicating suppressed proteolysis. Transcriptomics demonstrated high reproducibility and a clear dose-dependent transcriptional response. Functional enrichment analysis revealed distinct metabolic reprogramming: low-glucose groups (G5, G10) were uniquely enriched in pathways like sulfur metabolism and fatty acid degradation, while high-glucose groups (G15, G20) converged on amino/nucleotide sugar metabolism. Integrated multi-omics analysis of the key group (G10) versus the glucose-free control (G0) delineated a CCR response, characterized by significant upregulation of key glycolytic enzymes (e.g., hexokinase, pyruvate kinase), driving enhanced production of volatile flavor compounds like ethanol (403.09 μg/kg) and 2-phenylethanol (284.84 μg/kg). Concurrently, the non-volatile metabolome was reshaped, with significant alterations in organic acids (citric, malic, acetic), polyunsaturated fatty acids, and bioactive peptides. Collectively, this study elucidates the glucose-responsive CCR in Actinomucor elegans , providing insights into carbon metabolism redirection and its deterministic role in shaping flavor profiles of fermented surimi.
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DOI
高影响因子
危险品化学品经营许可证（带存储）