Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation

Guo, Jiansheng; Luo, Wen; Fan, Jie; Suyama, Taikei; Zhang, Wenxue

doi:10.1016/j.foodres.2020.109436

Cited by 25 publications

(7 citation statements)

References 34 publications

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“…The particularly high abundances of Tetragenococcus in both the JP and CP samples suggest that Tetragenococcus may play an essential role in flavor development during soy sauce fermentation. Most Staphylococcus species are harmless to humans and are widely used in traditional sauce products to enhance volatile flavor compound production ( Guo et al, 2020 ). Weissella species are common obligate LAB that have been detected in a variety of fermented foods and play important roles in flavor generation (e.g., by producing lactic acid, isoamyl acetate, and terpinyl acetate; Xiang et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Tan

Wang

et al. 2022

Front. Microbiol.

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Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different fermentation types have been little studied. Here, we investigated variation in microbial communities, metabolite profiles, and metabolic pathways during Japanese-type (JP) and Cantonese-type (CP) fermentation. Free amino acids and volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters (39.84%; p < 0.05), alcohols (44.70%; p < 0.05) in the 120 d fermentation samples. Volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters, alcohols, and free amino acids (p < 0.05). Metagenomic analysis indicated that both JP and CP communities were dominated by Tetragenococcus, Staphylococcus, Weissella (bacteria), and Aspergillus (fungi), but the two communities varied differently over time. Tetragenococcus drastically increased in abundance throughout the fermentation (from 0.02 to 59.2%) in JP fermentation, whereas Tetragenococcus (36.7%) and Staphylococcus (29.7%) dominated at 120 d of fermentation in CP fermentation. Metagenomic functional profiles revealed that the abundances of most genes involved with carbohydrate, amino acid, and lipid metabolism exhibited significant differences between fermentation types (p < 0.05) during the middle to late fermentation stages. Furthermore, predicted metabolic pathways for volatile substance biosynthesis differed between JP and CP fermentation, likely explaining the differences in flavor metabolite profiles. In addition, most of the genes associated with flavor generation were affiliated with Tetragenococcus, Weissella, Staphylococcus, Bacillus, and Aspergillus, suggesting that these microbes play important roles in flavor production during soy sauce fermentation. This study significantly improves our understanding of microbial functions and their metabolic roles in flavor formation during different soy sauce fermentation processes.

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Section: Resultsmentioning

confidence: 99%

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Tan

Wang

et al. 2022

Front. Microbiol.

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“…Despite the yeasts contributing to flavor formation in the fermentation process of meat products [ 35 ], the correlation analysis results showed that Debaryomyces in fermented Suanyu was positively correlated with TVBN, TBARS, and BAs, which may impair the quality of Suanyu, while the abundance of Candida and Saccharomyces was low in Suanyu, which would have little effect on its quality. In a previous study, Zygosaccharomyces reduced the decarboxylase activity via an antagonism relationship with other yeasts, and the content of BAs was decreased [ 44 ]. In addition, Qi et al [ 45 ] found that the expression of genes related to BA synthesis in Zygosaccharomyces may be related to the metabolic regulation of the microbial community, and the content of histamine was decreased because of the aldehyde dehydrogenase present in Zygosaccharomyces .…”

Section: Resultsmentioning

confidence: 99%

Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)

Sun

Liu

Wang

et al. 2022

Foods

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Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman’s correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30–5.50, 17.11–94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and Kodamaea, Debaryomyces, Wallemia, Zygosaccharomyces, and unclassified Dipodascaceae were the dominant fungal genera in different samples. Moreover, high abundance levels of Kodamaea and Zygosaccharomyces were found in Suanyu from Guizhou. According to the correlation analysis, Kodamaea and Zygosaccharomyces were negatively correlated with TBARS (R2 = −0.43, −0.51) and TVBN (R2 = −0.37, −0.29), and unclassified Dipodascaceae was significant negatively correlated with tyramine (R2 = −0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu.

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“…Previous studies have provided valuable insights into the microbial communities present in koji, but changes in the functional potentials of microbial communities during koji making are not well known and correlations between microflora and metabolites are underexplored. The composition of microorganisms in soy sauce production (and in moromi fermentation) has been investigated primarily by 16S rRNA or ITS gene amplicon sequencing (Liang et al, 2019;Guo et al, 2020;Han et al, 2020;Liu et al, 2021;Qi et al, 2021), in addition to shotgun metagenomics (Sulaiman et al, 2014;Kim et al, 2021). A previous metagenomic study has shown that as fermentation progressed, microbial diversity decreased in the mid to late stages of moromi fermentation (Sulaiman et al, 2014;Kim et al, 2021), while inference of functional potential suggested characteristic profiles involved with heterotrophic fermentation of proteins and carbohydrates (Sulaiman et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

Tan

Li³

et al. 2022

Front. Microbiol.

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Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji. However, changes in microbial community functional potential during koji-making are not well-known, nor are the associations among microbial populations and flavoring characteristics. In the present study, we investigated the succession of microbial communities, microbial community functional potential, metabolite profiles, and associations among microbial community members/functions with metabolites during koji making using shotgun metagenomic and metabolomic analyses. Firmicutes, Proteobacteria, and Ascomycota were identified as the most abundant microbial phyla in early koji making (0–12 h). Aspergillus (fungi) and Weissella (bacteria) exhibited marked abundance increases (0.98–38.45% and 0.31–30.41%, respectively) after 48 h of fermentation. Metabolite analysis revealed that aspartic acid, lysine, methyl acetate, isovaleraldehyde, and isoamyl alcohol concentrations increased ∼7-, 9-, 5-, 49-, and 10-fold after 48 h of fermentation. Metagenomic profiling demonstrated that koji communities were dominated by genes related to carbohydrate metabolism and amino acid metabolism, but functional profiles exhibited marked shifts after 24 h of fermentation. The abundances of genes within the categories of carbohydrate and amino acid metabolism all increased during koji making, except for pyruvate metabolism, glycolysis/gluconeogenesis, and the citrate cycle. Correlational analyses indicated that Aspergillus, Lactococcus, Enterococcus, Corynebacterium, and Kocuria abundances were positively correlated with 15 amino acid concentrations (all p < 0.05), while Weissella abundances were positively correlated with concentrations of volatile flavor compounds, including eight amino acids, phenylacetaldehyde, acetic acid, 2,3-butanediol, ethyl acetate, and ethanol (p < 0.05). These results provide valuable information for understanding the microbial-associated mechanisms of flavor formation during koji making.

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Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation

Cited by 25 publications

References 34 publications

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

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