Characteristics of fermented seasoning sauces using Tenebrio molitor larvae

Cho, Joo-Hyoung; Zhao, Hui-Ling; Kim, Jisu; Kim, Soohee; Chung, Chang-Ho

doi:10.1016/j.ifset.2017.10.010

Cited by 46 publications

(33 citation statements)

References 23 publications

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“…The present bacterial isolated was able to enhance isoleucine during fermentation process. Similar finding with higher concentration of isoleucine compared to present study was also reported in Cho et al [24] (26.8 gL -1 ) due to its high proteolytic activity [25]. The study carried out the comparison of fermented seasoning sauces using insect with soy sauce and it was proved that protein degradation from insect is more efficient than soy protein.…”

Section: Discussionsupporting

confidence: 90%

Selected Essential Amino Acid Enhancement by Bacillus cereus from Solid State Fermentation of Soy Pulp

Imran¹,

Wei²

2019

J Aquac Res Development

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This research was evaluated the enhancement of essential amino acid (EAA) namely isoleucine, valine, methionine, lysine and tryptophan from soy pulp by using solid state fermentation. The EAAs were selected based on their importance and functions in fish nutrition. In this study, eight bacteria were isolated from solid state fermented soy pulp and screened for isoleucine, valine, methionine, lysine and tryptophan enhancement activities. The potential bacteria strain (S1, S2, S3, S4, S5, S6, S7, and S8) were inoculated into solid state medium (soy pulp, 95.5%; yeast extract, 2%; ammonium sulphate, 2%; 0.5% glucose v/v) and subjected to solid state fermentation for eight days. The finding of screening test of bacteria S1 assay performed the highest total EAA bacteria (42.9 ± 19.50 gL-1). This was followed by S3 (28.2 ± 5.21 gL-1), S7 (23.2 ± 5.29 gL-1), S5 (18.8 ± 1.70 gL-1), S4 (30.0 ± 14.0 gL-1), S8 (19.9 ± 2.38 gL-1), S2 (20.3 ± 4.31 gL-1) and S6 (13.9 ± 0.46 gL-1). Bacteria strain S1 was then identified as Bacillus cereus (MH027625) by Polymerase Chain Reaction (PCR) assay and sequencing. Therefore, the present bacteria isolate B. cereus (MH027625) can be used in enhancing EAA for aquaculture use.

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Section: Discussionsupporting

confidence: 90%

Selected Essential Amino Acid Enhancement by Bacillus cereus from Solid State Fermentation of Soy Pulp

Imran¹,

Wei²

2019

J Aquac Res Development

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“…Freeze‐dried T. molitor L. larvae were used to enrich emulsified sausages, resulting in an improvement in emulsification properties (Kim, Weaver, & Choi, ). Cho, Zhao, Kim, Kim, and Chung () developed a liquid seasoning fermented by Aspergillus oryzae and Bacillus licheniformis for addition to the soy sauce fermentation process, producing sensory properties similar to those of the original soy sauce; however, 1.5 to two times more essential amino acids than the soy‐fermented sausage.…”

Section: Commercialization Of Edible Insectsmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

285

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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“…These modifications may result in modified sensory qualities, improved nutritional value, enhanced preservation, and/or increased economic value. In the study of Cho et al [4], a liquid fermented seasoning was prepared using mealworms by applying the soy sauce fermentation process. Patrignani et al [5] showed the great potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce cricket based food ingredients endowed with high food safety, functionality, sensory and technological properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Borremans

Bußler

Sagu

et al. 2020

Foods

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The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.

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Characteristics of fermented seasoning sauces using Tenebrio molitor larvae

Cited by 46 publications

References 23 publications

Selected Essential Amino Acid Enhancement by Bacillus cereus from Solid State Fermentation of Soy Pulp

Selected Essential Amino Acid Enhancement by Bacillus cereus from Solid State Fermentation of Soy Pulp

Edible Insects Processing: Traditional and Innovative Technologies

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

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