Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

This study developed a novel form of sufu. Salted egg white sufu (SEWS) was produced by fermenting steamed salted egg white with douchi koji and ripening at 25°C, 35°C, or 45°C for 19 days. The results show that the protease activity of the koji reduced pronouncedly during fermentation, whereas the one in the SEWS initially increased but subsequently decreased. The total nitrogen and amino nitrogen contents and degree of protein hydrolysis increased during fermentation and decreased during preripening. SEWS, particularly processed at 35°C, contained more free amino acids, notably glutamic acid and leucine, than steamed salted egg white did. After processing, SEWS had darker colors, particularly when manufactured at higher temperatures, and hardness and springiness decreased. The 35°C and 45°C SEWS had higher sensory acceptability. In conclusion, ripening at 35°C for 19 days is recommended for producing this novel animal protein‐based sufu.

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Development of the original whey‐based vinegar using rapeseed meal or wheat bran as a raw material for koji

Kawamata

Toyotake

Ogiyama

et al. 2021

J. Food Process. Preserv.

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Here, a novel whey-based vinegar, called lacto-vinegar, was developed. Rapeseed meal (RM) or wheat bran (WB) was used as a raw material for making koji. Whey solution was first saccharified with the RM/WB-koji and then transformed into an alcoholic beverage via fermentation with Zymomonas mobilis. The alcoholic product was further brewed into vinegar with Acetobacter pasteurianus. The resulting lacto-vinegar contained about 4% (vol/vol) acetic acid. Several analyses revealed that lacto-vinegar made using RM-koji was superior to that made using WB-koji in terms of amino acid composition, antihypertensive activity, and antioxidant capacity, indicating that RM is more beneficial than WB as a raw material for making koji in lacto-vinegar production.In addition, the lacto-vinegar had higher nutritional and functional values than those of conventional vinegar available on the market. Thus, the novel lacto-vinegar brewing method developed in this study would expand the possibilities of whey utilization. Novelty impact statementThe utilization of whey by developing a new method of vinegar production was presented. A novel whey-based vinegar (lacto-vinegar) fermented using rapeseed meal (RM) as a raw material for koji had much higher amino acid content, antihypertensive effect, and antioxidant capacity than the commercial vinegar. The koji production by fermenting RM with Aspergillus oryzae resulted in the formation of sinapic acid derivatives with unknown structures as antioxidants.

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Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Cited by 3 publications

References 15 publications

Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases

Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases

Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu

Development of the original whey‐based vinegar using rapeseed meal or wheat bran as a raw material for koji

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