Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

Seo, Han Sol; Lee, Sunmin; Singh, Devendra; Shin, Hye Won; Cho, Sun A.; Lee, Choong Hwan

doi:10.1016/j.foodchem.2018.05.048

Cited by 36 publications

(31 citation statements)

References 36 publications

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“…Based on all of the metabolites of soybean substrates, inoculated microbes produced or decomposed metabolites in some parts of the metabolic pathway of soybeans during fermentation [22]. However, the complex changes in metabolites according to different fermenters can be schemed in the metabolic pathway of their substrates [15,22]. To correlate the relative metabolite contents of AO-and BS-fermented soybeans with the related biosynthetic pathways, log 2 FC data were visualized by PathVisio ( Figure 6).…”

Section: Metabolic Disparity and Pathway Analysis Of Soybeans Fermentmentioning

confidence: 99%

“…Metabolic profiling of fermented products can be used to monitor metabolic changes and evaluate product nutritional value and functional characteristics [13]. Although changes in fermented soybean metabolites are largely induced by different activities of fermenters (A. oryzae and B. subtilis), most prior investigations probed the individual effects of inoculated microbes on fermented soybeans, with only few studies comparing the effects of soybean fermentation by A. oryzae and B. subtilis on the corresponding metabolic profiles [12,14,15]. In addition, although microbial fermentations usually interact with substrate composition, no studies have dealt with the optimization of substrate extraction temperature (which influences metabolite contents) to maximize the levels of functional metabolites and antioxidants [16,17].…”

Section: Introductionmentioning

confidence: 99%

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Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Hyeon

Min

Moon

et al. 2020

Foods

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Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by Aspergillus oryzae or Bacillus subtilis on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both A. oryzae and B. subtilis were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by A. oryzae increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by B. subtilis increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.

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Section: Metabolic Disparity and Pathway Analysis Of Soybeans Fermentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Hyeon

Min

Moon

et al. 2020

Foods

View full text Add to dashboard Cite

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“…4). In Asia, A. oryzae and B. subtilis have been widely used as the microbial inoculate for the fermentation of bean-based foods (45). The main function of A. oryzae and B. subtilis is to release various enzymes to hydrolyze proteins and starch of the koji, providing precursors for the growth of bacteria and yeast at the Pei fermentation stage, as previous studies reported (10,46).…”

Section: Discussionmentioning

confidence: 99%

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Jia

Niu

et al. 2020

Appl Environ Microbiol

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Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people’s health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (Staphylococcus, Bacillus, Weissella, Aspergillus, and Zygosaccharomyces) may play different key roles in different fermentation stages. Then, core species were isolated from broad bean paste, and their salinity tolerance, interactions, and metabolic characteristics were evaluated. The results provided an opportunity to validate in situ predictions through in vitro dissection of microbial assembly and function. Last, we reconstructed the synthetic microbial community with five strains (Aspergillus oryzae, Bacillus subtilis, Staphylococcus gallinarum, Weissella confusa, and Zygosaccharomyces rouxii) under different salinities and realized efficient fermentation of broad bean paste for 6 weeks in a sterile environment with 6% salinity. In general, this work provided a bottom-up approach for the development of a simplified microbial community model with desired functions to improve the fermentation efficiency of bean-based fermented foods by deconstructing and reconstructing the microbial structure and function. IMPORTANCE Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food fermentation production with unique flavor. Although a high-salinity environment is beneficial for suppressing harmful microbes in the open fermentation environment, the fermentation efficiency of functional microbes is partially inhibited. Therefore, application of defined starter cultures for reduced-salt fermentation in a sterile environment is an alternative approach to improve the fermentation efficiency of bean-based fermented foods and guide the transformation of traditional industry. However, the assembly and function of self-organized microbiota in an open fermentation environment are still unclear. This study provides a comprehensive understanding of microbial function and the mechanism of community succession in a high-salinity environment during the fermentation of broad bean paste so as to reconstruct the microbial community and realize efficient fermentation of broad bean paste in a sterile environment.

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“…β-glucosidase and protease activities were conducted according to the protocols described by Seo et al (2018). [23] Firstly, 10 g or 10 mL of the harvested samples were extracted with 90 mL of distilled water at 120 rpm and 30°C for 1 h in a shaking incubator. Secondly, the mixtures were centrifuged for 5 min at 5000 rpm, 4°C.…”

Section: Determination Of Enzymatic Activitiesmentioning

confidence: 99%

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

et al. 2019

International Journal of Food Properties

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Pre-fermentation is crucial for black glutinous rice wine production. However, the dynamic changes occurring in metabolites during prefermentation remain unclear. Hence, multivariate analysis to investigate the relationship between metabolites and fermentation time was performed. Both PCA and OPLS-DA score plots showed a typical drift of metabolite profiles during fermentation for 0-60 h, whereas a reverse change occurred after 60 h. Of the 28 significantly different metabolites (SDMs) (VIP > 1 and p < .05) identified during pre-fermentation, 50% were enriched at 60 h including sugar, phenolic acid, and organic acid. This resulted in the highest levels of total phenolic and total acid. Pathway analysis based on SDMs indicated that the starch and sucrose metabolism, alanine, aspartate, and glutamate metabolism, and pentose phosphate pathway were most relevant to pre-fermentation (Pathway impact value > 0.1 and p < .05). The integrated metabolic pathway was generated to understand the transformation and accumulation of SDMs. Metabolite profiles at 0, 60, and 72 h were compared using S-plot. More sugar types were observed at 60 h than at 72 h. Moreover, succinic acid and 4-hydroxyphenylethanol, as metabolites of yeast, were significantly upregulated between 60 and 72 h. Therefore, 60 h is potentially optimal for pre-fermentation of black glutinous rice wine. This study rationalizes the pre-fermentation steps vital for black glutinous rice wine production.

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Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

Cited by 36 publications

References 36 publications

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

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