Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

Onda, Takumi; Yanagida, Fujitoshi; Uchimura, Tai; Tsuji, Masao; Ogino, Satoshi; Shinohara, Takashi; Yokotsuka, Koki

doi:10.3136/fstr.9.17

Cited by 31 publications

(37 citation statements)

References 23 publications

(32 reference statements)

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“…Some Lactobacillus and Pediococcus strains were known to be undesirable bacterial contaminants of soybean paste by causing over-acidification and impairing the flavor, for example Pediococcus acidilactici, L. plantarum and L. fructivorans [5]. However, the roles of other Lactobacillus and Pediococcus strains in fermentation of soybean paste had not been determined.…”

Section: Isolation and Identification Of Labmentioning

confidence: 98%

“…The higher concentration of amino acid nitrogen was contributed by higher activities of proteases. But the higher acidity was influenced by both the activities of proteases and the level or types of LAB [5]. The pH of the samples was 4.34-6.06, and the total halophilic LAB and total non-halophilic LAB were 4.57-7.15 and 1.30-7.20 log cfu/g, respectively.…”

Section: Microbiological and Chemical Characteristicsmentioning

confidence: 98%

“…However, the roles of other Lactobacillus and Pediococcus strains in fermentation of soybean paste had not been determined. E. faecalis, E. faecium and E. durans were related to acid production, maintenance of the product's bright color and prevention of bacterial spoilage [4,5].…”

Section: Isolation and Identification Of Labmentioning

confidence: 99%

“…The exponential growth phase of T. halophilus was 36 h. Therefore, ten strains were selected according to their biomass (OD value) at 36 h (data not list). They were T 5 The culture acidities of ten strains mentioned above were at pH 4.58-4.74. For the function of T. halophilus in soybean paste and soy sauce, it is very important that the bacteria can grow at higher salt concentration and has stronger acid production [4,5].…”

Section: Isolation and Identification Of Labmentioning

confidence: 99%

“…The most important LAB involved is halophilic T. halophila, which is dominant in the later stage of fermentation [4]. T. halophilus is believed to be important in acid production, maintenance of the product's bright color, induction of yeast growth, promotion of the desired flavor and masking of offensive flavors [4,5].…”

Section: Introductionmentioning

confidence: 99%

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Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential

Cui

Qu²,

et al. 2012

Eur Food Res Technol

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Lactic acid bacteria (LAB) from traditional Chinese fermented soybean paste were isolated and identified. A total of 61 LAB were selectively obtained from 32 homemade Chinese soybean pastes. The isolated LAB were divided into two groups by their salt tolerance, 28 halophilic LAB and 33 non-halophilic LAB. Phenotypic analysis showed that these LAB belonged to four genera and 13 species. Tetragenococcus halophilus was the predominant species in the identified strains. Four species of LAB were firstly isolated from fermented soybean food product, Lactobacillus panis, Lactobacillus pentosus, Lactobacillus vaccinostercus and Lactobacillus collinoides. T. halophilus T5 showed vigorous growth and fast acidification in high salt concentration. The volatile compounds of mixed microorganism soybean paste with T. halophilus T5, Zygosaccharomyces and Torulopsis candida, during the different fermentation stage were higher in number than those of normal soybean paste at same processing procedure.

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Section: Isolation and Identification Of Labmentioning

confidence: 98%

Section: Microbiological and Chemical Characteristicsmentioning

confidence: 98%

Section: Isolation and Identification Of Labmentioning

confidence: 99%

Section: Isolation and Identification Of Labmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential

Cui

Qu²,

et al. 2012

Eur Food Res Technol

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Miso: A traditional nutritious & health‐endorsing fermented product

Saeed

Afzaal

Shah

et al. 2022

Food Science & Nutrition

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Consumer demand for fermented foods with a well‐balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well‐known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.

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Microbial ecology of Australian commercial rice koji and soybean miso

2023

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Background: Rice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso. Results:The microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples.Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (A w ) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed A w ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%. Conclusion:The predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used.Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.

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Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

Cited by 31 publications

References 23 publications

Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential

Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential

Miso: A traditional nutritious & health‐endorsing fermented product

Microbial ecology of Australian commercial rice koji and soybean miso

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