Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Liang, Ru‐Ping; Huang, Jun; Wu, Xueming; Fan, Jie; Xu, Yi; Wu, Chongde; Yao, Jin; Zhou, Rongqing

doi:10.1002/jsfa.9830

Cited by 37 publications

(13 citation statements)

References 50 publications

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“…These results suggest that the type of raw food material and the fermentation environment in these regions may impact bacterial richness but not the diversity. Similar findings have been previously reported in other types of fermented food products [51][52][53].…”

Section: Comparison Of Bacterial Communities During the Fermentation Processsupporting

confidence: 92%

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

et al. 2021

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Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in the Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on the microbial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed in Mizoram state, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant group members among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlated with protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-um exhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role of microbial communities in the preparation of traditional foods and their health benefits.

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Section: Comparison Of Bacterial Communities During the Fermentation Processsupporting

confidence: 92%

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

et al. 2021

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“…The hot soy whey is suitable for dissolving the salt, and, at the same time, the high concentration of salt can effectively suppress the deterioration of soy whey. Previous studies usually focused on the effect of raw materials, starters or culture medium on the microbial community, quality and metabolites of soy sauce (Qi et al ., 2017; Liang et al ., 2019) but lack evidence on the effects of different source of brine. This study aimed to investigate the feasibility of using soy whey wastewater as the liquid substrate instead of brine for the production of soy sauce.…”

Section: Introductionmentioning

confidence: 99%

Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds

Wang

et al. 2021

Int J of Food Sci Tech

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Summary Soy whey wastewater generated from tofu production contains rich nutrients but has a very short shelf‐life. In this study, salt‐added soy whey was used as the liquid substrate instead of brine for the production of soy whey soy sauce (SWSS), and the sensory description, physicochemical properties, microbial community and volatile compounds were compared with traditional soy sauce (SS). The results indicated that amino nitrogen and reducing sugar were significantly higher in SWSS at the initial fermentation, but physicochemical properties and intensities of sensory attributes were not significantly different in the final product of SWSS and SS. Meyerozyma was the predominant genus at 90 and 120 days, while Candida became the most abundant at the end of fermentation in SWSS. A total of 89 volatile compounds were identified in SWSS and SS, correlation analysis indicated the acetic acid and phenylethyl alcohol were negatively affected by Aspergillus while positively affected by Candida. This study provided a promising and zero‐waste solution to biotransforming soy whey into soy sauce.

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“…Whole beans generate great waste mass because of the oil in beans. However, because the oil content in beans is not significant in soy sauce and is ultimately discarded, defatted soybeans are usually used in modern production systems (Liang et al, 2019;Otoole, 2016). The wheat plays an important role in enhancing the final flavor and color of soy sauce.…”

Section: Feeds To Ck For Soy Sauce Produc Tionmentioning

confidence: 99%

Recent progress and advances in soy sauce production technologies: A review

Sassi

Wan‐Mohtar

Jamaludin

et al. 2021

J. Food Process. Preserv.

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Soy sauce is a traditional liquid condiment that originated in China over 2,500 years ago and remains a key seasoning ingredient in Asian countries (Zhu & Tramper, 2013). It has different designations depending on the country, shoyu in Japan, chiang-yu (or -yi) in China, kicap in Indonesia and Malaysia, kunjang in Korea, toyo in the Philippines, and see-ieu in Thailand (Otoole, 1997). In addition

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Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Cited by 37 publications

References 50 publications

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds

Recent progress and advances in soy sauce production technologies: A review

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