The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

Zhao, Guozhong; Li, Jingjing; Zheng, Fang; Yao, Yunping

doi:10.1002/jsfa.10924

Cited by 18 publications

(8 citation statements)

References 32 publications

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“…These data suggested that total phenolics and total flavonoids in PSSS were always accumulated during 30 days whole fermentation, which were related to the enzymes involved in the fermentation. Cellulases and pectinases in PSSS koji could break cellulose and pectin in raw materials to release phenolics and flavonoids into PSSS 1,45 . Furthermore, proteases facilitated the disruption of phenol–peptide complexes, leading to the release of bound phenolics 46 .…”

Section: Resultsmentioning

confidence: 99%

“…Cellulases and pectinases in PSSS koji could break cellulose and pectin in raw materials to release phenolics and flavonoids into PSSS. 1,45 Furthermore, proteases facilitated the disruption of phenol-peptide complexes, leading to the release of bound phenolics. 46 In addition, total phenolics and total flavonoids in PSSS at 20-30 days of fermentation were much higher than those of commercial soybean meal soy sauce A (3.781 g GAE L −1 and 0.243 g RE L −1 ) and B (4.116 g GAE L −1 and 0.369 g RE L −1 ) (P < 0.05), suggesting that PSSS at 30 days might have stronger antioxidant activity than commercial soybean meal soy sauce A and B.…”

Section: Reducing Sugar In Psss At Different Fermentation Stagesmentioning

confidence: 99%

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Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

Zhang

Sun

et al. 2023

J Sci Food Agric

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BACKGROUND In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low‐salt solid‐state fermentation stages. RESULTS Results of response surface method showed that the optimal fermentation conditions were 460.6 g kg−1 water content, 48.6 h culture time, 31.5 °C culture temperature and ratio 2.1:1 (w/w) of peony seed meal:wheat bran, with the highest neutral protease activity (2193.78 U g−1) of PSSS koji. PSSS had the highest amino acid nitrogen (7.69 g L−1), salt‐free soluble solids (185.26 g L−1), total free amino acids (49.03 g L−1), essential free amino acids (19.58 g L−1) and umami free amino acids (16.64 g L−1) at 20 days of fermentation. The highest total phenolics were 5.414 g gallic acid equivalent L−1 and total flavonoids 0.617 g rutin equivalent L−1, as well as the highest DPPH radical scavenging activity (86.19%) and reducing power (0.8802, A700) of PSSS fermented at 30 days. Sensory evaluation showed that fermentation of 20 days and 25 days could produce a better taste and aroma of PSSS than 15 days and 30 days. CONCLUSION PSSS had the highest quality components in the middle of fermentation (20 days) and the highest antioxidant activity in the late fermentation period (30 days). These results demonstrated that peony seed meal could be used to produce high‐quality soy sauce with high antioxidant activity. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Reducing Sugar In Psss At Different Fermentation Stagesmentioning

confidence: 99%

Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

Zhang

Sun

et al. 2023

J Sci Food Agric

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“…The salt, total acidity (TA), amino nitrogen (AN), and total nitrogen (TN) contents of the soy sauce sample (5 mL) were determined according to the Chinese standard of GB/T 18186‐2000 for fermented soy sauce. The 3,5‐dinitrosalicylic acid method was utilized to determine the content of reducing sugar (RS) of the soy sauce sample (1 mL) 30 …”

Section: Methodsmentioning

confidence: 99%

“…Finally, 10 panelists (correct rate ≥ 85%) were selected to participate in the sensory analysis of soy sauce. Panelists were trained and screened to describe the flavor and taste of the soy sauce sample according to the method of Feng et al (2014) 10 and Zhao et al (2020) 30 . Samples (20 mL) were placed in a cup (100 mL) covered with plastic Petri dishes and randomly labeled with a three‐digit number before evaluation.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics

et al. 2023

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BackgroundThis study aims to determine the components related to sensory properties in soy sauce and to characterize the differences between low‐salt solid‐state fermented soy sauce (LSFSS) and high‐salt diluted‐state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (8 types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression (PLSR).ResultsThe analysis showed that the 11 taste‐active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness, and sweetness are the characteristic tastes of HDFSS, while sourness and bitterness were the characteristic tastes of LSFSS. At the same time, 7 aroma‐active compounds, namely, 4‐ethyl‐2‐methoxyphenol (4‐EG), ethanol, 3‐methyl‐1‐butanol, ethyl acetate, 2‐phenethyl alcohol, 3‐methyl thiopropanol, and 2‐ethyl‐4‐hydroxy‐5‐methylfuran‐3‐one (HEMF) played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity, and caramel‐like, while LSFSS mainly presented sour and malty aroma attributes.ConclusionThe study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce.This article is protected by copyright. All rights reserved.

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“…Its presence has been detected in soy sauce, but the health significance of this fact requires further study [ 94 ]. However, Stenotrophomonas , the typical pathogen found in the control, was reduced and replaced by Bacillus during fermentation [ 102 ].…”

Section: Microbiological Composition Of Fermented Vegetablesmentioning

confidence: 99%

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Knez

Kadac-Czapska

Grembecka

2023

Life

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Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances’ bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.

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The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

Cited by 18 publications

References 32 publications

Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

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