Fermented protein foods in the Orient: shoyu and miso in Japan

Yokotsuka, Tamotsu; Sasaki, Masaoki

doi:10.1007/978-1-4613-0309-1_12

Cited by 79 publications

(71 citation statements)

References 32 publications

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“…3.5.1.2), commonly referred to as L-glutaminase, has received much attention with respect to its therapeutic and industrial applications. It is a potent antileukaemic drug [1] and a flavour-enhancing additive in the production of fermented foods [2]. Its commercial importance demands not only the search for new and better yielding microbial strains, but also economically viable bioprocesses for its large scale production [3].…”

Section: Introductionmentioning

confidence: 99%

Impact of process parameters on l-glutaminase production by marine Vibrio costicola in solid state fermentation using polystyrene as an inert support

Prabhu

Chandrasekaran

1997

Process Biochemistry

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Process parameters influencing e-glutaminase production by marine Vibrio costicola in solid state fermentation (SSF) using polystyrene as an inert support were optimised. Maximal enzyme yield (157 U/g dry substrate) was obtained at 2% (w/w) t:glutamine, 35°C and pH 7.0 after 24 h. Maltose and potassium dihydrogen phosphate at 1% (w/w) concentration enhanced enzyme yield by 23 and 18%, respectively, while nitrogen sources had an inhibitory effect. Leachate with high specific activity for glutaminase (4.2 U/mg protein) and low viscosity (0-966 Ns/m 2) was recovered from the polystyrene SSF system.

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Section: Introductionmentioning

confidence: 99%

Impact of process parameters on l-glutaminase production by marine Vibrio costicola in solid state fermentation using polystyrene as an inert support

Prabhu

Chandrasekaran

1997

Process Biochemistry

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“…While Z. rouxii primarily produces alcohols and HEMF, C. versatilis and C. etchellsii, which are responsible for adding a mature fragrance to soy sauce after alcohol fermentation, contribute only slightly to HEMF production (26,27,28). To improve the functionalities in soy sauce with HEMF, soy sauce yeasts that exhibit high-level HEMF production must be bred; however, this goal has not been attained because the HEMF formation pathway in soy sauce is not fully elucidated.…”

Section: H Emf [4-hydroxy-2 (Or 5)-ethyl-5 (Or 2)-methyl-3(2h)-furanone]mentioning

confidence: 99%

Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2 H )-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae

Uehara

Watanabe

Akao

et al. 2015

Appl Environ Microbiol

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4-Hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF)is an important flavor compound that contributes to the sensory properties of many natural products, particularly soy sauce and soybean paste. The compound exhibits a caramel-like aroma and several important physiological activities, such as strong antioxidant activity. HEMF is produced by yeast species in soy sauce manufacturing; however, the enzymes involved in HEMF production remain unknown, hindering efforts to breed yeasts with high-level HEMF production. In this study, we identified high-level HEMF-producing mutants among a Saccharomyces cerevisiae gene deletion mutant collection. Fourteen deletion mutants were screened as high-level HEMF-producing mutants, and the ADH1 gene deletion mutant (adh1⌬) exhibited the maximum HEMF production capacity. Further investigations of the adh1⌬ mutant implied that acetaldehyde accumulation contributes to HEMF production, agreeing with previous findings. Therefore, acetaldehyde might be a precursor for HEMF. The ADH1 gene deletion mutant of Zygosaccharomyces rouxii, which is the dominant strain of yeast found during soy sauce fermentation, also produces HEMF effectively, suggesting that acetaldehyde accumulation might be a benchmark for breeding industrial yeasts with excellent HEMF production abilities.is an aromatic component that produces a sweet caramel-like odor with a very low threshold value, which is below 20 ppb in water (1); the compound exists in two tautomeric forms in a 1:3 to 1:2 ratio through keto-enol isomerization: 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone (2, 3, 4). HEMF was isolated for the first time from soy sauce (2), and it has also been detected in roasted coffee (5), soybean paste (6, 7), melons (1), and beer (8, 9). HEMF, in particular, is a very important characteristic component of Japanese traditional fermented foods, such as soy sauce and soybean paste, and it occurs at high levels in soy sauce (10). In addition to its contribution to the sensory characteristics of foods, HEMF exhibits strong antioxidant properties: anticarcinogenic effects (11), anticataract effects (12), inhibition of lipid peroxidation (13), and prevention of radiation-based hazard (14). Therefore, HEMF exhibits characteristic aromatic properties while performing several important physiological functions.Sasaki et al. proposed that the HEMF in soy sauce is biosynthesized by soy sauce yeasts from the sugar phosphates found in the pentose-phosphate cycle, such as D-xylulose 5-phosphate (10, 15). However, Sugawara et al. and Hayashida et al. demonstrated that HEMF formation was promoted by cultivating halotolerant yeast in the medium, including the Maillard reaction products formed from ribose and amino acids, such as glycine (16), alanine (17), and glutamic acid (18), during heat sterilization. Furthermore, Ohata et al. demonstrated that the five-member ring and the methyl group on the HEMF side chain were formed from a 5-carbon chemical compound generated by the amin...

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“…In general, glutaminases from Escherichia coli, Pseudomonas spp., Rhizobium etli, Micrococcus luteus K-3, Bacillus spp., Clostridium welchii, Vibrio costicola, Zygosaccharomyces rouxii and Aspergillus oryzae have been isolated and well studied. In recent years glutaminase has attracted much attention with respect to proposed applications in food industries and pharmaceutical industries (Yokotsuka, 1985;Sabu, 2003). The activity of glutaminase, which is responsible for the synthesis of glutamic acid, makes it an important additive during soy sauce fermentation.…”

Section: Introductionmentioning

confidence: 99%

Extracellular L-Glutaminase Production By Marine Brevundimonas Diminuta MTCC 8486

Jayabalan¹,

Jeeva²,

Inbakandan³

et al. 2010

Int. Jour. Appl. Bio-Eng.

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Fermented protein foods in the Orient: shoyu and miso in Japan

Cited by 79 publications

References 32 publications

Impact of process parameters on l-glutaminase production by marine Vibrio costicola in solid state fermentation using polystyrene as an inert support

Impact of process parameters on l-glutaminase production by marine Vibrio costicola in solid state fermentation using polystyrene as an inert support

Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2 H )-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae

Extracellular L-Glutaminase Production By Marine Brevundimonas Diminuta MTCC 8486

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