Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

Feng, Yunzi; Chen, Zhiyao; Liu, Ning; Zhao, Haifeng; Cui, Chun; Zhao, Ming

doi:10.1016/j.foodchem.2014.02.147

Cited by 53 publications

(36 citation statements)

References 26 publications

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“…Feng et al . () found that contents of all fatty acids in total lipid showed increasing trends during koji fermentation of soy and also that the linoleic acid was utilized fastest during fermentation.…”

Section: Resultsmentioning

confidence: 97%

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Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Wronkowska

Christa

Ciska

et al. 2015

Journal of Food Quality

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The effect of 24‐h Rhizopus oligosporus fermentation on raw and roasted buckwheat groats was investigated. The changes in the chemical composition were analyzed and sensory evaluation of fermented product was performed. The significant increase in content of protein and some minerals in both fermented products was observed. In the raw buckwheat groat, the main saturated fatty acids were palmitic and stearic acids and the main unsaturated fatty acids were oleic and linoleic. The fermentation process did not affect the content of fatty acids in both products. A higher content of amino acids was found in the product obtained after the 24‐h fermentation as compared with nonfermented samples. The fermentation process by R. oligosporus improved the protein digestibility, in both fermented buckwheat products it exceeded 87%. The sensory evaluation proved that fermented buckwheat products were well accepted by the evaluators. Practical Applications Fermented buckwheat products added to different food systems can greatly enhance the nutritional status, especially protein and some minerals, without compromising consumer acceptance. The fermentation with Rhizopus oligosporus can be recommended for production of tempeh‐like functional buckwheat‐based foods with valuable nutritive substances. Moreover, another possible application of the fermented buckwheat products is to use it as an additive for baking products, soups or sauces.

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Section: Resultsmentioning

confidence: 97%

“…Level of some fatty acids can be increased by germination of buckwheat (Wijngaard and Arendt 2006). Feng et al (2014) found that contents of all fatty acids in total lipid showed increasing trends during koji fermentation of soy and also that the linoleic acid was utilized fastest during fermentation.…”

Section: Chemical Characteristics Of Buckwheat Productsmentioning

confidence: 98%

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Wronkowska

Christa

Ciska

et al. 2015

Journal of Food Quality

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“…Soy sauce is a traditional condiment prepared by months of enzymatic brewing of a mixture of soybean, wheat, and salt (Cui, Zhao, Li, Zhao, & Sun, ). It is used as a condiment or seasoning sauce around the world due to its characteristic aroma accompanied by the intense umami taste (Feng et al., ; Lioe, ). Soy sauce production is based on a two‐step microbial process, namely koji and moromi (Tanaka, Morita, Mallikarjunan, Hung, & Ezeike, ).…”

Section: Introductionmentioning

confidence: 99%

“…Soy sauce production is based on a two‐step microbial process, namely koji and moromi (Tanaka, Morita, Mallikarjunan, Hung, & Ezeike, ). Soybean contains 20% fat, the main material, which significantly influences the flavor of traditional Chinese‐type soy sauce (Feng et al., , ; Gao, Zhao, Zhao, Cui, & Ren, ). To investage the changes of fatty acid composition and lipids morphology in soy sauce brewing will deepen the cognition of relationship between lipids transformation and flavor compounds development.…”

Section: Introductionmentioning

confidence: 99%

Changes in lipids distribution and fatty acid composition during soy sauce production

Zou

Zhu

et al. 2019

Food Science & Nutrition

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Distribution of lipids morphology and evolution of lipids during soy sauce production were studied. It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after koji fermentation, and it gradually decreased in the following fermentation. Linoleic acid (C18:2) decreased from 59.35% to 47.75% after 30 days of moromi fermentation. The contents of fatty acids from neutral lipids and free fatty acids increased to 20.98 and 13.47 mg/g, respectively, after moromi fermentation. Fatty acid of phospholipids increased to 8.34 mg/g during koji fermentation and reduced in the prior phase of moromi fermentation. The lipids model and analysis provide new insights into improving aroma of soy sauce and extraction lipids from soy sauce residue.

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“…Similarly, lipolysis may be one of the key mechanisms occurring during the soybean fermentation. Unfortunately, there are only a few studies dealing with lipid profiles in fermented soybean products (de Reu et al 1994;Sarkar et al 1996;Feng et al 2014). As part of the programme to develop a production process by utilization of fermented soybean, the present study was carried out to determine the lipid composition of the fermented soybeans prepared by a co-culture between the bacterium B. subtilis and the fungus Rhizopus oligosporus.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

2017

EEB

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There are various types of fermented soybean products in Asia including Natto (Japan), Jang (Korea), Kinema (India), and Thua Nao (Thailand). For these products, bacteria mostly belonging to the genus Bacillus (i.e., Bacillus subtilis) are used. This study was aimed to use a co-culture between B. subtilis and Rhizopus oligosporus in preparing the fermented soybean. Initially, the raw soybeans were washed, sterilized by autoclaving, and inoculated with these inocula; for this, three different ratios between B. subtilis and R. oligosporus were used (100:0, 50:50, and 0:100). The fermentation was carried out at 30 °C for 3 days, and fatty acid concentration was determined. Results showed that palmitic, stearic, oleic, linoleic, and eicosanoic acids were present in the fermented soybeans products. The major fatty acids present in all samples were oleic and linoleic, ranging between 30.49 to 34.07 and 50.35 to 53.72% of total fatty acids, respectively.

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Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

Cited by 53 publications

References 26 publications

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Changes in lipids distribution and fatty acid composition during soy sauce production

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

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