Effects of <i>koji</i>‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce

Chen, Zhi-Yao; Feng, Yunzi; Cui, Chun; Zhao, Haifeng; Zhao, Ming

doi:10.1002/jsfa.6952

Cited by 58 publications

(46 citation statements)

References 32 publications

(73 reference statements)

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“…Chen et al . () reported that a better flavour would be produced by increasing the ester concentration in sausages with mixed starter cultures. Therefore, we assumed that the amounts of esters could be increased by MS1 and MS2, which were essential to the characteristic fruity notes or masked rancid odour.…”

Section: Resultsmentioning

confidence: 97%

“…Moreover, the levels of ethyl acetate were much higher (two times) in the MS1 and MS2 batches than those in the PS1, PS2 and CN batches. Chen et al (2015) reported that a better flavour would be produced by increasing the ester concentration in sausages with Total area counts(AU×10 6 ) Alcohols Aldehydes Ketones Acids Esters Figure 2 Major chemical groups of volatile compounds from Suan yu with/without starter culture during fermentation. BF, before fermentation; CN, no starter added; PS1, L.P120 pure starter; PS2, P.P220 pure starter; MS1, L.P120, S135, S31 mixed starter; MS2, P.P220, S135, S31 mixed culture.…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

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Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Zeng

Wei

Zhu

2016

Int J of Food Sci Tech

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Summary The generation of volatile compounds of four starter cultures composed of isolated microorganisms from traditional Suan yu was investigated. The cultures included two pure starters (PS1: Lactobacillus plantarum 120 and PS2: Pediococcus pentosaceus 220) and two mixed starters (MS1: L. plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 at 1:1:1; MS2: P. pentosaceus 220, S. xylosus 135 and S. cerevisiae 31 at 1:1:1). Naturally fermented Suan yu was used as control. The volatile compounds were collected from the headspace of the samples by Solid‐phase microextraction and analysed by gas chromatography–mass spectrometry. The type and total content of volatile compounds in the mixed‐starter‐fermented fish were higher than those of the pure‐starter‐fermented samples and control. A total of seventy nine and eighty volatile compounds were detected in Suan yu fermented with MS1 and MS2, respectively, with ethanol as the predominant compound and hexanal, ethyl acetate, 3‐methylbutanol, 3‐hydroxy‐2‐butanone, hexanoic acid ethyl ester and 2,3‐butanedione as the other compounds. Furthermore, the sensorial acceptance of the different products with mixed starter cultures seemed to improve the quality of Suan yu products.

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Section: Resultsmentioning

confidence: 97%

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Zeng

Wei

Zhu

2016

Int J of Food Sci Tech

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“…During brewing, RMR is an important source of various hydrolytic enzymes such as α‐amylase, glucoamylase, lipase, peptidases, aspartic proteinases, carboxypeptidases, alkaline serine proteinases, β‐glucosidase, α‐galactosidase, chitinase, and ribonuclease, critical for ripening the product regarding the chemical and physical properties (Chen and others ; Yasuda and others ). For instance, RMR is used as a color enhancer of soy sauce and imparts a unique flavor and characteristic (Du ; Zhao ; Chen and others ). In China, RMR and Monascus spp.…”

Section: Rmr the Classical Achievement Of Monascus Fermentation In Ementioning

confidence: 99%

Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Chen

Zhou

et al. 2015

Comp Rev Food Sci Food Safe

197

161

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Monascus spp. are filamentous fungi famous for their fermented products, especially red mold rice (RMR), a traditional fermented food in East Asian areas with a very long edible history documented back to the Han dynasty (BC 202-AD 220) in China. Nowadays, RMR and its related products involve a very large industry from artisanal traditional fermentations to food companies to medicine manufacturers, which are distributed worldwide. Modern studies have shown that Monascus spp. are able to produce abundant beneficial secondary metabolites, such as monacolins (cholesterollowering agents), γ -amino butyric acid (an antihypertensive substance), dimerumic acid (an antioxidant), and pigments (food-grade colorants), and some strains can also secrete citrinin, a nephrotoxic metabolite. Monascus-related studies have received much attention because of their wide applications. However, to our knowledge, no systematic review on the progress of Monascus research has ever been published. In this review, the progress of research on Monascus is summarized into 3 stages: Monascus fermentation, Monascus molecular biology, and Monascus genomics. This review covers the past history, current status, and future direction of Monascus research, contributing to a comprehensive understanding of Monascus research progress.

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“…The neutral and acid protease activities of kojis were determined according to Chen et al (2015). Five gram of koji was pulverised and dissolved in 100 mL deionised water to extract protease.…”

Section: Determination Of Water Content and Protease Activitymentioning

confidence: 99%

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Zhao

Jiang

et al. 2017

Int J of Food Sci Tech

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Summary The objective of this study was to investigate the effect of mixed kojis on essential indices of fish sauce. Fish sauce inoculated with mixed kojis (FSB, Aspergillus oryzae koji:Aspergillus niger koji = 3:1) and A. oryzae koji (FSA, control) was prepared. At the end of fermentation, the content of amino nitrogen, total soluble nitrogen, Free amino acid (FAA) and glutamic acid in FSB increased by 7.50%, 7.84%, 9.80% and 28.43% compared to FSA, due to higher acid protease activity in mixed kojis. Moreover, flavour groups including phenols, ketones and nitrogen‐containing compounds in FSB were also improved. According to the results of sensory evaluation, FSB showed higher intensity of umami and caramel attributes, lower intensity of ammonia and sour attributes. All the results suggested that the usage of mixed kojis to produce fish sauce was an effective method that can accelerate the fermentation process and improve the flavour of fish sauce made with freshwater fish by‐products.

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Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce

Abstract: The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce.

Cited by 58 publications

References 32 publications

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

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