Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China

Xie, Shuangyu; Li, Zhi; Sun, Beicheng; Zhang, Yunlong

doi:10.1016/j.crfs.2022.07.012

Cited by 7 publications

(3 citation statements)

References 49 publications

(60 reference statements)

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“…Xie et al . (2022b) confirmed that the richness and diversity of bacteria in soybean sauce decreased with the increase of salt concentration. Especially when the salt concentration is reduced to ≤9%, the histamine content in soybean sauce is harmful to the human body.…”

Section: Microbial Fermentation Of Soybean Mealmentioning

confidence: 71%

Effect of microbial fermentation on the quality of soybean meal

Xue,

Wu,

et al. 2023

Int J of Food Sci Tech

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SummarySoybean meal is an important and inexpensive source of protein in food and animal feed, and contains anti‐nutritional factors such as trypsin inhibitors, antigenic proteins, oligosaccharides, phytic acids and lectins, which limit its application. Microbial fermentation has the capability to improve the nutritional value and biological activities of soybean meal by changing its natural composition. Fermentation results in the degradation of anti‐nutritional factors in soybean meal, an increased amount of small molecular protein peptides and improved content of isoflavone aglycone. However, the nutritional composition and biological activities of the resulting fermented products differ due to the different microbial species and conditions used for fermentation. Compared to soybean meal, fermented soybean meal has several beneficial effects such as digestibility, antioxidant and hypoallergenicity. The objective of this review is to discuss the fermentation processes of soybean meal, as well as outlines some biological activities associated with it. Furthermore, the current application of fermented soybean meal is also summarised.

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Section: Microbial Fermentation Of Soybean Mealmentioning

confidence: 71%

Effect of microbial fermentation on the quality of soybean meal

Xue,

Wu,

et al. 2023

Int J of Food Sci Tech

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“…8 Additionally, salt enhances the palatability of fermented foods at the same time as ensuring the production of harmful metabolites such as biogenic amines (BAs), ethyl carbamate and aflatoxins remains within safe limit. [9][10][11] However, excessively reducing salt during fermentation can have adverse effects on the quality of the final product. Studies conducted by Hu et al 12 and Lee et al 13 have shown that excessive salt reduction fermentation in soy sauce results in dysbiosis, reduced levels of functional microorganisms, increased spoilage microorganisms and the formation of undesirable volatiles.…”

Section: Introductionmentioning

confidence: 99%

“…Salt is commonly used in fermented products to control water activity, inhibit microbial growth and prolong shelf life 8 . Additionally, salt enhances the palatability of fermented foods at the same time as ensuring the production of harmful metabolites such as biogenic amines (BAs), ethyl carbamate and aflatoxins remains within safe limit 9‐11 . However, excessively reducing salt during fermentation can have adverse effects on the quality of the final product.…”

Section: Introductionmentioning

confidence: 99%

Impact of salt content on Douchi metabolites: biogenic amines, non‐volatile compounds and volatile compounds

Li,

Liu,

Yang

et al. 2024

J Sci Food Agric

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BACKGROUNDThe excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non‐volatile compounds in Douchi with varying salt content.RESULTSThe findings unequivocally demonstrate that salt hampers the formation of metabolites in Douchi. As the salt content increased, there was a significant decrease (P < 0.05) in the levels of total acid, amino‐type nitrogen and free amino acids in Douchi. Notably, when the salt content exceeded 80 g kg−1, there was a substantial reduction (P < 0.05) in putrescine, lactic acid and malic acid levels. Similarly, when the salt content surpassed 40 g kg−1, β‐phenethylamine and oxalic acid levels exhibited a significant decline (P < 0.05). Furthermore, the results of E‐nose and principal component analysis based on headspace solid phase microextraction gas chromatography–mass spectrometry revealed notable discrepancies in the volatile compound content between Douchi samples with relatively low salt content (40 and 80 g kg−1) and those with relatively high salt content (120, 160 and 200 g kg−1) (P < 0.05). By employing partial least squares discriminant analysis, eight distinct volatile compounds, including o‐xylene, benzaldehyde and 1‐octen‐one, were identified. These compounds exhibited higher concentrations in Douchi samples with relatively low salt content (40 and 80 g kg−1). The sensory results showed that Douchi samples with lower salt content exhibited higher scores in the soy sauce‐like and Douchi aroma attributes.CONCLUSIONIn conclusion, this study significantly enhances our understanding of the impact of salt on metabolites in Douchi and provides invaluable insights for the development of salt reduction fermentation in this context. © 2024 Society of Chemical Industry.

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