Adaptive evolution of
            <i>Aspergillus oryzae</i>
            3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste

Niu, Chengtuo; Min, Shihao; Jia, Yun; Zhao, Jiadi; Yang, Yankun; Liu, Chunfeng; Zheng, Fang; Li, Qi

doi:10.1111/jfbc.12716

Cited by 7 publications

(6 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…oryzae decreased from 6.49 to 6.14 mg/g ( p < 0.05). After optimization, its content decreased to 5.67 mg/g ( Niu et al, 2018 ). Meyerozyma and Candida were added to Aspergillus type Douchi so that the content of all amino acids, organic acids and the percentage of unsaturated fatty acids were significantly increased.…”

Section: Quality Control and Optimization Of Traditional Fermented Foodmentioning

confidence: 99%

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

et al. 2022

View full text Add to dashboard Cite

Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.

show abstract

Section: Quality Control and Optimization Of Traditional Fermented Foodmentioning

confidence: 99%

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Previous researches reported the exceed of tyrosine solubility in soybean paste was the main reason for the precipitation of white spots in bean‐based fermented food (Niu et al., 2019). However, the tyrosine concentrations in H4 and H5 samples without white spots were also higher than the tyrosine solubility.…”

Section: Resultsmentioning

confidence: 99%

“…Ten grams soybean paste was ground evenly in a mortar and 5 g evenly ground sample was diluted 10 times by sterile water. The total acids concentration of soybean paste was measured using sodium hydroxide titration (Niu et al., 2019). The samples were titrated with 0.1 M NaOH until pH 8.2 and the total acid was represented by lactic acid.…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, the main composition of white spots in western fermented food, such as cheese (Bottazzi, 1994; Tansman, Kindstedt, & Hughes, 2015), sausage (Kröckel, Schmidt, & Andrée, 2016), and ham (Arnau et al., 1996), was found to be tyrosine. Researchers in Asian countries also found that the white spots in Asian fermented food, such as Thai Chieo (Ferng & Chiou, 1993), tempeh (Guoji, Weiqiang, & Haihong, 1997), sufu (Hong‐kang, Jun‐yong, & Jian, 2015), and doubanjiang (broad bean paste) (Niu et al., 2019), were also mainly composed of tyrosine. Therefore, tyrosine was considered as the main component of white spots.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Composition, source, and influencing factors of white spots formation in soybean paste

Min

Niu

Shan

et al. 2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine in combination form. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 instead of the microbial metabolism and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promoting the aggregation of the tyrosine precipitation. Field emission scanning electron microscope analysis showed that tyrosine would accumulate around the soybean protein particles and treatment at 120°C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80°C was the current practically applicable method to control the formation of white spots in soybean paste.

show abstract

“…Doubanjiang is usually manufactured using broad beans, wheat flour and edible salt as main raw materials through semi-solid fermentation. The salt concentration of doubanjiang is 10-12% (w/w) for Anhui-style doubanjiang [7] and 15-22% (w/w) for Sichuan-style doubanjiang (also called Pixian Douban) [8]. In recent years, salt reduction in food has become the latest trend in food industry, since consuming too much salt is considered unfavorable for human health and may lead to cardiovascular and cerebrovascular diseases [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Niu

Xing

Zheng

et al. 2022

Syst Microbiol and Biomanuf

Self Cite

View full text Add to dashboard Cite

This study aimed to reveal the effect of salt reduction on the nutritional, functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation (Sample H, Sample M and Sample L) with different salt concentrations. The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang, while the organic acids concentrations were also slightly increased. For biologically active compounds, the concentrations of total flavonoids, total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H. Moreover, better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration. Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang, while organic acids were highly correlated with Cronobacter, Erwinia, Trabulsiella, Enterobacter and Millerozyma genus. Through sensory evaluation and electric tongue, unsatisfactory sensory characteristics, such as lighter color, strong acid taste and off-flavor, were found in lower salt fermented doubanjiang samples. This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor. This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.

show abstract

Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste

Cited by 7 publications

References 14 publications

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

Composition, source, and influencing factors of white spots formation in soybean paste

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Contact Info

Product

Resources

About