An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Liu, Xiaoyan; Qian, Min; Shen, Yixiao; Qin, Xuan; Han-cong, Huang; Yang, Hong; He, Yilong; Bai, Weidong

doi:10.1016/j.foodchem.2021.129131

Cited by 75 publications

(39 citation statements)

References 39 publications

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“…In addition, the contents of soluble solids increased a little in the RMCG sample (3.2 brix) and decreased slightly in FRMCG (Figure 2). Based on the above results, we confirmed that the environmental stresses of processing methods may be important influences on variation ratios regarding action glycoside hydrolases from DMCG [11,20]. During a typical lactic acid fermentation, the pH decreases while acidity increases [1,21,22].…”

Section: Change In Physicochemical Properties Of Dried Mcg Red Mcg An...supporting

confidence: 75%

“…The MCG (more than five years) was harvested and supplied in 2018 from GinsengBio Association Co. (Hamyang-gun, Gyeongsangnam province, Korea). For the fermentation of starters, including L. plantarum P1201 and L. brevis BMK484, were isolated from fermented beverage plant extracts and mullkimchi by previously reported methods, respectively [20]. They were pre-cultured in lactobacilli MRS broth or agar (MRSB or MRSA, Difco, Becton Dickinson Co., Sparks, MD, USA).…”

Section: Plant Microorganisms Medium Chemicals and Instrumentsmentioning

confidence: 99%

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Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Lee

Shin

et al. 2022

Molecules

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This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino acid content decreased, and minerals were practically unaffected during processing. Total phenolic and flavonoid contents and maillard reaction products increased markedly according to processing stage. The total ginsenosides levels increased from 31.25 mg/g (DMCG) to 32.36 mg/g (red MCG, RMCG) and then decreased (27.27 mg/g, at fermented RMCG) during processing. Particularly, the contents of F2 (0.31 → 1.02 → 2.27 mg/g), Rg3 (0.36 → 0.77 → 1.93 mg/g), and compound K (0.5 → 1.68 → 4.13 mg/g) of ginsenosides and β-panasinsene (17.28 → 22.69 → 31.61%), biocycloelemene (0.11 → 0.84 → 0.92%), δ-cadinene (0.39 → 0.5 → 0.94%), and alloaromadendrene (1.64 → 1.39 → 2.6%) of volatile flavor compounds increased during processing, along with to the antioxidant effects (such as DPPH, ABTS, and hydroxyl radical scavenging activities, and FRAP). This study may provide several choices for the use of ginseng in functional foods and functional cosmetics.

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Section: Change In Physicochemical Properties Of Dried Mcg Red Mcg An...supporting

confidence: 75%

Section: Plant Microorganisms Medium Chemicals and Instrumentsmentioning

confidence: 99%

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Lee

Shin

et al. 2022

Molecules

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“…In addition, Bacillus (33.62% in YF5), Pediococcus (39.29% in YF5), Lactobacillus (36.26% in YF3) and Weissella (8.58% in YF5) were also the important genera in samples. These four bacterial genera also played a critical role in a variety of fermented foods, such as soy sauce (Liu et al ., 2021) and Thai fermented pork (Santiyanont et al ., 2019). Usually, Pediococcus , Lactobacillus and Weissella have the ability to produce acid (Liu et al ., 2020; Yang et al ., 2020; Zhao et al ., 2020), which might be responsible for the high content of total acid in YF5 and YF3 (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste

Yin

Chen

et al. 2022

Int J of Food Sci Tech

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The study aimed to explore the contribution of the microbial community on flavour formation by measuring physicochemical properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, ethyl palmitate, ethyl trans-4-decenoate, phenylethyl alcohol were the common volatile compounds with high content in all samples. Additionally, Oxyphotobacteria-unclassified, Mitochondriaunclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcohols and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as ethyl salicylate, ethyl lactate. Thus, this study provided a basis for further research on the mechanism of flavour formation and some guidance for the improvements of the quality of traditional fermented chilli paste.

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“…Correlations between microbial populations and flavor profiles have been reported for moromi fermentation, wherein Lactococcus and Weissella abundances were positively correlated with oxalic acid concentrations (Liu et al, 2021). However, these relationships have not been evaluated for the koji making process.…”

Section: Correlations Between Microbiota and Metabolitesmentioning

confidence: 99%

“…Previous studies have provided valuable insights into the microbial communities present in koji, but changes in the functional potentials of microbial communities during koji making are not well known and correlations between microflora and metabolites are underexplored. The composition of microorganisms in soy sauce production (and in moromi fermentation) has been investigated primarily by 16S rRNA or ITS gene amplicon sequencing (Liang et al, 2019;Guo et al, 2020;Han et al, 2020;Liu et al, 2021;Qi et al, 2021), in addition to shotgun metagenomics (Sulaiman et al, 2014;Kim et al, 2021). A previous metagenomic study has shown that as fermentation progressed, microbial diversity decreased in the mid to late stages of moromi fermentation (Sulaiman et al, 2014;Kim et al, 2021), while inference of functional potential suggested characteristic profiles involved with heterotrophic fermentation of proteins and carbohydrates (Sulaiman et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

Tan

Li³

et al. 2022

Front. Microbiol.

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Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji. However, changes in microbial community functional potential during koji-making are not well-known, nor are the associations among microbial populations and flavoring characteristics. In the present study, we investigated the succession of microbial communities, microbial community functional potential, metabolite profiles, and associations among microbial community members/functions with metabolites during koji making using shotgun metagenomic and metabolomic analyses. Firmicutes, Proteobacteria, and Ascomycota were identified as the most abundant microbial phyla in early koji making (0–12 h). Aspergillus (fungi) and Weissella (bacteria) exhibited marked abundance increases (0.98–38.45% and 0.31–30.41%, respectively) after 48 h of fermentation. Metabolite analysis revealed that aspartic acid, lysine, methyl acetate, isovaleraldehyde, and isoamyl alcohol concentrations increased ∼7-, 9-, 5-, 49-, and 10-fold after 48 h of fermentation. Metagenomic profiling demonstrated that koji communities were dominated by genes related to carbohydrate metabolism and amino acid metabolism, but functional profiles exhibited marked shifts after 24 h of fermentation. The abundances of genes within the categories of carbohydrate and amino acid metabolism all increased during koji making, except for pyruvate metabolism, glycolysis/gluconeogenesis, and the citrate cycle. Correlational analyses indicated that Aspergillus, Lactococcus, Enterococcus, Corynebacterium, and Kocuria abundances were positively correlated with 15 amino acid concentrations (all p < 0.05), while Weissella abundances were positively correlated with concentrations of volatile flavor compounds, including eight amino acids, phenylacetaldehyde, acetic acid, 2,3-butanediol, ethyl acetate, and ethanol (p < 0.05). These results provide valuable information for understanding the microbial-associated mechanisms of flavor formation during koji making.

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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Cited by 75 publications

References 39 publications

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making

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