Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Lee, Sun; Kim, Dong-Shin; Son, Yejin; Le, H E; Jo, Seung Wha; Lee, Jung Mi; Song, Ye-Ji; Kim, Hyun‐Jin

doi:10.3390/foods11010063

Cited by 9 publications

(8 citation statements)

References 46 publications

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“…In saltiness, methionine, tyrosine, α-aminobutyric acid, α-aminoadipic acid, GMP, oxalic acid, and ammonia showed positive correlations (r > 0.74), whereas tryptophan, hydroxylysine, sacrosine, prolyl valine, tyrosyl proline, seryl proline, Boc-alanyl alanine, isoflavones, and melinamide showed negative correlations (r < −0.70). The strong correlations between amino acids or peptides and taste (umami and salty) were also observed in various fermented foods, including fermented soybean [ 45 ], soybean paste [ 35 ], and moromi extract [ 46 ]. These results indicate that moromi qualities were strongly associated with the change in metabolite profiles produced by A. oryzae strains.…”

Section: Resultsmentioning

confidence: 99%

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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Kim

Yim

et al. 2022

Molecules

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Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.

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Section: Resultsmentioning

confidence: 99%

“…The GC/MS-based metabolite analysis was performed with some modifications to a previous method [ 46 ]. To extract metabolites, the lyophilized sample was homogenized with 70% methanol containing dicyclohexyl phthalate as an internal standard (IS) using a bullet blender (Next Advance, Troy, NY, USA).…”

Section: Methodsmentioning

confidence: 99%

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Kim

Yim

et al. 2022

Molecules

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“…Brine salinity is considered to be one of the most important factors affecting the food fermentation process, the metabolic potential of microorganisms, and the sensory profile of the final product [ 27 ]. The results of quantitative analyses of LAB and TCM indicate a presence of a transitional period of bacterial population adaptation.…”

Section: Discussionmentioning

confidence: 99%

Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Staninska-Pięta

Czarny²,

Wolko

et al. 2023

Foods

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Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors—temperature, brine salinity, and garlic dose—on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven.

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“…Penggunaan garam yang berlebihan pada produk makanan fermentasi dapat menghambat proses enzimatik mikroorganisme (Albarracín et al, 2011;Xu et al, 2008;Lee et al, 2014) dan mengurangi nutrisi (Cai et al, 2017;Xu et al, 2008). Garam dapat mempengaruhi kualitas makanan fermentasi dengan cara menekan pertumbuhan bakteri pembusuk dan patogen sehingga hanya bakteri yang halofil dapat bertahan pada proses fermentasi (Lee et al, 2022;Yuktika et al, 2017;Zang et al, 2020). Garam dapat menyebabkan terhambatnya aktivitas metabolisme sel pada bakteri non halofil (Gildberg dan Thongthai 2008;Sévin et al, 2016;Zang et al, 2020).…”

Section: Pendahuluanunclassified

“…Menurut Yang et al, (2020), pada akhir fermentasi, sumber karbohidrat seperti glukosa akan menurun dan dihasilkan senyawa asam organik seperti asam laktat. Garam dapat menekan pertumbuhan bakteri pembusuk dan patogen sehingga hanya bakteri yang halofil dapat bertahan (Lee et al, 2022;Zang et al, 2020). Garam dapat menghambat aktivitas enzimatik sel pada bakteri non halofil (Gildberg dan Thongthai 2008;Sévin et al, 2016;Zang et al, 2020).…”

Section: Penentuan Total Bakteri Non Halofil Halofil Dan Bakteri Asam...unclassified

Uji Kualitas Bakteri pada Terasi Toboali dengan Lama Fermentasi yang Berbeda

2022

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Terasi is a condiment in a variety of Indonesian cuisine. Toboali’s shrimp paste is made in the Toboali district, South Bangka. This shrimp paste is famous for being delicious and without other additives such as preservatives and coloring agent. The purpose of this study was to compare the bacteria quality of shrimp paste with different fermentation times. The salt content used in this study was 20%. Shrimp used as raw material in this study was A. japonicus and the salt used was solar salt. The results showed that the shrimp paste at 0 and 7 days of fermentation contained coliform and colifecal. After 14 days and 28 days of fermentation, the shrimp paste did not contain coliform and colifecal. All samples did not contain E.coli and Salmonella. Meanwhile, the total nonhalophilic bacteria and halophilic bacteria decreased until the end of fermentation. Lactic acid bacteria increased until 14 days fermentation and decreased until the end of fermentation. Non-halophilic bacteria was still above the permissible number for food product safety (more than 105 CFU/g) up to 21 days of fermentation. Based on the results obtained, the shrimp paste should be fermented up to 28 days of fermentation to reduce the number of coliform, colifecal and total non-halophilic bacteria.

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Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Cited by 9 publications

References 46 publications

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Uji Kualitas Bakteri pada Terasi Toboali dengan Lama Fermentasi yang Berbeda

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