Article
Food Science & Technology
Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu
Summary: This study comprehensively investigated the changes in metabolic compounds of Chinese traditional fermented soy sauce (CTFSS) associated with fermentation time. The results showed significant changes in formaldehyde nitrogen, total soluble nitrogen, non-salt soluble solids, amino acids, free 5'-nucleotides, and volatile compounds. The study also revealed an opposite trend between volatile compounds and amino acids, indicating a transformation between these two components.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Lijun Bai, Yuwei Wan, Qingsong Lan, Ziyao Lu, Haiyu Fang, Bohua Wu, Jing Ye, Xiaoming Luo, Xuewei Jiang
Summary: Bacillus velezensis CS1.10S, isolated from traditional Chinese sun-brewed moromi, is a salt-tolerant microorganism that contributes to the flavor of soy sauce. The annotation of CS1.10S genome revealed its good carbohydrate and amino acid metabolism, as well as salt tolerance. Supplementation of CS1.10S in fermented soy sauce increased the amino acid nitrogen content and volatile flavor compounds, improving the taste and aroma.
Article
Food Science & Technology
Rebecca Yinglan Zhou, Jian-Yong Chua, Shao-Quan Liu
Summary: This study investigated the feasibility of using different species of yeast to transform salted soy whey into a soy sauce-like condiment. The results showed that the yeasts were able to convert isoflavone glycosides into aglycones and that salted soy whey fermented with different yeasts had different volatile profiles.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xiaoxian Kuang, Hantao Su, Weixin Li, Lizhao Lin, Weifeng Lin, Lixin Luo
Summary: This study analyzed the soy sauce produced by Cantonese fermentation and identified its unique flavor components and excellent quality. It also used sequencing techniques to identify microorganisms involved in the fermentation process. Moreover, by analyzing the co-occurrence network and correlation between microorganisms and flavor metabolites, the study revealed the relationship between microorganisms and flavor production. This research is of great importance for improving the traditional fermentation process.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Lin Zhang, Jun Huang, Rongqing Zhou, Qi Qi, Menglu Yang, Can Peng, Chongde Wu, Yao Jin
Summary: This study investigated the contributions of different strains and coculture patterns to microbial community diversity and metabolites in high-salt liquid-state fermentation of soy sauce. It was found that strain QH-25 of Z. rouxii contributed more metabolites to the fermentation than strain QH-1, particularly increasing volatile components. The results suggest that the unique flavor of soy sauce is closely related to the metabolic characteristics of Z. rouxii strains, whether cultured singly or cocultured with C. versatilis.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Microbiology
Byung Hee Chun, Dong Min Han, Hyung Min Kim, Dongbin Park, Da Min Jeong, Hyun Ah Kang, Che Ok Jeon
Summary: The study investigated the fermentation process of ganjang, a traditional Korean soy sauce, revealing that indigenous enzymes in meju bricks degrade polymeric compounds and significantly impact microbial metabolism. The metabolic features of ganjang fermentation were analyzed through metagenome binning, metatranscriptome sequencing, and metabolic pathway reconstruction, indicating the importance of Tetragenococcus and aerobic bacteria in the fermentation process. Yeasts such as Debaryomyces and Wickerhamomyces were also found to play a role in producing biogenic amines and flavors.
Article
Food Science & Technology
Carmen Diez-Simon, Charlotte Eichelsheim, Doris M. Jacobs, Roland Mumm, Robert D. Hall
Summary: The study demonstrates that differences in aroma, taste, color, and texture of different types of soy sauce are mainly due to variations in country of origin, production process, and ingredient ratios. While soy sauce can now be produced without microorganisms for a shorter and cheaper process, there may be a loss of flavor. Analyzing volatile compounds using SBSE-GC-MS technology can identify significant differences between fermented and non-fermented soy sauces.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Shi Nie, Laihao Li, Yueqi Wang, Yanyan Wu, Chunsheng Li, Shengjun Chen, Yongqiang Zhao, Di Wang, Huan Xiang, Ya Wei
Summary: This study identified and quantified volatile organic compounds (VOCs) in fermented sea bass using gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). Aldehydes were found to be the principal contributors to the overall flavor of fermented sea bass, and several characteristic VOCs were identified. GC-IMS was demonstrated to rapidly detect VOCs, providing a theoretical basis for studying flavor formation in fermented sea bass.
Article
Chemistry, Applied
Guangyao Hu, Jian Chen, Guocheng Du, Fang Fang
Summary: Concerns over excessive salt consumption have led to a demand for low salt foods. However, fermenting high salt liquid-state (HSL) soy sauce with reduced salt content is a challenge due to the interaction between salt and microorganisms. This study found that reducing salt content in soy sauce led to decreased amino acid nitrogen, increased total acid, and elevated levels of biogenic amines. Additionally, it was observed that reducing salt content increased the number of bacteria, including spoilage bacteria, while decreasing the number of functional microorganisms. Unacceptable levels of volatiles were higher in reduced-salt soy sauce, and these volatiles were found to be positively correlated with spoilage bacteria.
Article
Food Science & Technology
Andong Zhang, Yudong Ma, Yue Deng, Zhiwei Zhou, Yue Cao, Bin Yang, Jing Bai, Qun Sun
Summary: This study induced a mutation in Bacillus licheniformis XS-4, isolated from Xianshi soy sauce, using atmospheric and room-temperature plasma (ARTP). A mutant strain, mut80, was obtained, which exhibited significant increases in protease and amylase activity. Re-sequencing analysis showed mutation sites in its genome related to amino acid metabolism. The study proposes a highly efficient microbial resource with enhanced protease and amylase activity for improving traditional soy sauce fermentation.
Article
Food Science & Technology
Rui Wang, Shiyu Chang, Miao Liang, Yajian Wu, Runhu Xin, Yuping Liu, Liang Chen, Shangting Zhou
Summary: Solvent extraction coupled with solvent-assisted flavor evaporation was used to isolate the key odorants in high-salt liquid-state fermentation soy sauce (HLFSS) during storage. A total of 37 odor-active compounds were identified, with methional, 3-methylbutanoic acid, phenethyl alcohol, sotolon, 4-hydroxy-2-methyl-5-ethyl-3(2H)-furanone (HEMF), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) having the highest flavor dilution factors. The concentrations of HEMF, HDMF, acetic acid, 1-hydroxy-2-butanone, acetol, and furfuryl alcohol varied greatly during storage and could be used as indicators for determining the shelf life of HLFSS.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Mouyong Zou, Hongbiao Tang, Xun Chen, Liqiong Guo, Junfang Lin
Summary: The flavor substances in different stages of Longpai soy sauce moromi fermentation were analyzed by HS-GC-IMS combined GC x GC-ToF-MS. A total of 374 VOCs were detected, with alcohols and esters being the most abundant. During the early stage, alcohols and aldehydes were the main flavor compounds. The content of esters, pyrazines, furans, and S-containing compounds improved with continuous fermentation. Cluster and PCA analysis showed that 63 VOCs were regarded as marker VOCs for soy sauce in different fermentation stages. Certain compounds, such as alcohols, 1-butanol, and 3-methyl-2-butenal, provided fruity and mellow aroma in the early stage, while caramel-like, malty, and sweet aroma were enhanced by compounds like 3-methyl-2(5H)-furanone, 3-methylbutanol, methional, and acetyl valeryl in the middle stage. Additionally, furfuryl alcohol, 2(5H)-furanone, methyl cyclopentenolone, and 2-Ethyl-6-methylpyrazine could serve as marker VOCs of matured Longpai soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sun Lee, Dong-Shin Kim, Yejin Son, Huong-Giang Le, Seung Wha Jo, Jungmi Lee, Yeji Song, Hyun-Jin Kim
Summary: Salt treatment time has a significant effect on the quality of fermented foods, as shown in this study on soy sauce moromi extract (SSME). Different salt treatment times resulted in changes in microbial populations, enzymatic activity, metabolite profiles, and sensory quality of SSME, affecting its appearance and taste.
Article
Biochemistry & Molecular Biology
Yongheng Yan, Min Zhang, Yingchao Zhang, Xuelin Zhang, Xingrong Zhang, Xiangying Zhao, Hui Xu, Yanhong Huang
Summary: This study investigated the bacterial diversity and flavor changes during the fermentation of Longgang soy sauce. The dominant bacterial genera were found to be Weissella in the fermentation stage and Halomonas in the later stages. These bacteria were positively correlated with specific flavor components of Longgang soy sauce.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Lina Lu, Jiaojiao Zhang, Fenghua Wu, Guangfa Xie, Zhichu Shan, Xingquan Liu
Summary: Huangjiu samples met traditional semi-dry Huangjiu national standards. Significant differences in physicochemical properties were found among different solar-term groups. Volatiles mainly loaded to four principal components, accounting for 86.5%.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Xuyan Zong, Huirong Yang, Xiaofan Jin, Charles S. Brennan, Teodora Emilia Coldea, Linfei Cai, Haifeng Zhao
Summary: The increase of dissolved oxygen in beer significantly decreases protein content, reduces antioxidant activities, and damages the structure of lipid transfer protein 1 (LTP1), negatively impacting the oxidative stability of beer.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Qing Li, Huirong Yang, Teodora Emilia Coldea, Mogens Larsen Andersen, Wanying Li, Haifeng Zhao
Summary: This study investigated the enzymolysis kinetics, thermodynamics, and molecular conformation of brewer's spent grain protein (BSGP) pretreated with ultrasound. The results showed that ultrasound pretreatment reduced the Michaelis constant (Km), activation energy (Ea), enthalpy (ΔH), entropy (ΔS), and Gibbs free energy (ΔG) of BSGP during enzymolysis. Additionally, ultrasound pretreatment increased the initial reaction rate (Vi), association constant (Ka), and reaction rate constants (k) compared to native BSGP. Spectral analysis revealed changes in the hydrophobic groups and molecular unfolding of BSGP after ultrasound pretreatment. Particle size analysis and scanning electron microscopy confirmed that ultrasound pretreatment reduced particle size and increased flexibility of BSGP. These structural changes resulted in improved enzymolysis efficiency of BSGP. Therefore, ultrasound pretreatment is an effective method to enhance the enzymolysis sensitivity of BSGP.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Agriculture, Multidisciplinary
Xiaofan Jin, Huirong Yang, Teodora Emilia Coldea, Mogens Larsen Andersen, Haifeng Zhao
Summary: The study found that wheat gluten peptides have positive effects on cell growth, membrane lipid composition, and membrane homeostasis of yeast. Supplementation of wheat gluten peptides enhances the ethanol stress tolerance of yeast.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Xiaofan Jin, Huirong Yang, Moutong Chen, Teodora Emilia Coldea, Haifeng Zhao
Summary: The influences of three wheat gluten peptides (WGP-LL, WGP-LML, and WGP-LLL) on the osmotic stress tolerance and membrane lipid component in brewer's yeast were investigated. The results showed that the addition of WGP enhanced the growth and survival of yeast cells under osmotic stress by upregulating the expressions of certain genes and improving the membrane integrity and fluidity. This alteration of membrane lipid component by WGP is an effective approach for increasing the growth and survival of yeast cells under osmotic stress.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Weixin Li, Lixia Mu, Yuxiao Zou, Weifei Wang, Haifeng Zhao, Xuli Wu, Sentai Liao
Summary: The study found that the hydrolysates from silkworm pupa proteins could inhibit the proliferation of MGC-803 gastric cancer cells, possibly by activating apoptosis.
Article
Biotechnology & Applied Microbiology
Xiaofan Jin, Moutong Chen, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: The results of this study showed that peptide supplementation improved the osmotic stress tolerance of yeast by remodeling the yeast cell wall and reinforcing its structure.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Materials Science, Paper & Wood
Liwei Liu, Moutong Chen, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: Ultrasound-assisted extraction (UAE) from brewers' spent grain (BSG) resulted in higher yield and altered structural characteristics of arabinoxylan (AX), leading to improved techno-functional properties. The use of UAE showed promising potential for extracting AX with increased emulsifying capacity from BSG.
Article
Food Science & Technology
Qing Li, Moutong Chen, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: The conformational properties of hydrolysates derived from brewer's spent grain protein (BSGP) pretreatment with and without ultrasound were investigated, and the effect of BSGP hydrolysate (BSGPH) supplementation on the brewer's yeast growth and fermentation performances were examined. Results showed that hydrolysates derived from BSGP pretreated with ultrasound for 4-hour hydrolysis (UBPH-4) significantly increased the biomass, viability, sugar consumption, and ethanol yields of yeast.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Qiuhui Zhang, Moutong Chen, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: Melanoidins contribute to the sensory and functional properties of dark beers. The structure, stability, and antioxidant activity of acetone precipitation extracted melanoidins (APE-M) and macroporous resin adsorption extracted melanoidins (MAE-M) from dark beer were studied. MAE-M showed more sophisticated structures and higher antioxidant activity compared to APE-M, indicating that MAE was more effective in extracting melanoidins while maintaining their accurate structure and profitable antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Calina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop
Summary: The presence of contaminants in beer has implications for human health and can originate from various sources, such as raw materials, production processes, and factory environment. This study evaluates the presence of contaminants in different beer types and discusses the identified gaps in current risk reduction or elimination strategies.
Article
Agriculture, Multidisciplinary
Chao Cheng, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: In this study, the uptake, translocation, and metabolism of different forms of selenium in barley were investigated during malt germination. The results showed that selenium uptake in barley followed the order of selenomethionine > sodium selenite > sodium selenate, with peak uptake at the end of steeping stages. Selenium was mainly distributed in the husk and endosperm during early germination. The exogenous selenium promoted selenium transformation in various tissues and improved its bioeffectiveness.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Alexandra Costina Avirvarei, Liana Claudia Salanta, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Darab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Farcas, Teodora Emilia Coldea
Summary: The importance of food and beverage safety is crucial due to globalization and consumer demands. This review critically analyzes the presence of hazards and potential formation of toxic compounds in fruit-based fermented beverages. Techniques such as microbial fermentation and mycotoxin oxidation can help reduce or eliminate contaminants and ensure the safety of these beverages.
Article
Biotechnology & Applied Microbiology
Yunxin Yi, Xiaofan Jin, Moutong Chen, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: In this study, the researchers found that Brij-58 supplementation in Bacillus natto enhanced the production of Menaquinone-7 by influencing the cell membrane, changing the interfacial tension of fermentation broth, and inducing changes in the state and composition of the cell membrane. The total production and secretion rate of Menaquinone-7 increased significantly. The study also revealed that Brij-58 supplementation induced stress response in bacteria, resulting in membrane hyperpolarization and increased membrane ATPase activity. Changes in fatty acid composition also contributed to increased membrane fluidity. This study provides an effective strategy for enhancing Menaquinone-7 yield in Bacillus natto and sheds light on the mechanism of Brij-58 supplementation in Menaquinone-7 production.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Alexandra-Costina Avirvarei, Carmen Rodica Pop, Elena Mudura, Floricuta Ranga, Simona-Codruta Heghes, Emese Gal, Haifeng Zhao, Anca Corina Farcas, Maria Simona Chis, Teodora Emilia Coldea
Summary: This study investigates the influence of different yeast strains on the chemical composition of mead, showing that yeast selection significantly impacts the flavors and characteristics of the beverage. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of mead can be enhanced.
Article
Biochemistry & Molecular Biology
Qing Li, Wanying Li, Li Li, Xuyan Zong, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: Ultrasound treatment and glycation reaction were effective methods to improve the structural and foaming properties of brewer's spent grain protein (BSGP). These treatments increased the solubility and surface hydrophobicity of BSGP, while decreasing its zeta potential, surface tension, and particle size. The treatments also resulted in a more disordered and flexible conformation of BSGP, and improved the foaming capacity and foam stability of BSGP.
