Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

Zheng, Jia; Wu, Chongde; Huang, Jun; Zhou, Rongqing; Liao, Xueyang

doi:10.1007/s10068-013-0121-x

Cited by 31 publications

(27 citation statements)

References 26 publications

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“…The contribution of microorganisms to soy sauce depended on the species or genera of microorganisms, as well as the sequence of inoculation for soy-sauce fortified fermentation. 3,[9][10][11] It was confirmed that the inoculation of T. halophilus and Z. rouxii affected the volatile profiles, 3 and lactic acid bacteria also affected the production of cyclotene, furfural, furfuryl alcohol, and methional. 9 In the present study, we investigated the effect of culture medium and inoculated microbiota (C. versatilis, Z. rouxii, and T. 5688 www.soci.org R Liang et al…”

Section: Introductionmentioning

confidence: 75%

“…Pure‐cultured halotolerant bacteria (such as Tetragenococcus halophilus ) and yeasts (including Zygosaccharomyces rouxii, and Candida versatilis ) were used as starters to improve the quality of fermented soy sauce and to reduce the costs for the large‐scale production of soy sauce. The contribution of microorganisms to soy sauce depended on the species or genera of microorganisms, as well as the sequence of inoculation for soy‐sauce fortified fermentation . It was confirmed that the inoculation of T. halophilus and Z. rouxii affected the volatile profiles, and lactic acid bacteria also affected the production of cyclotene, furfural, furfuryl alcohol, and methional …”

Section: Introductionmentioning

confidence: 83%

“…The volatile compounds were detected according to the method described by Zheng et al . Soy sauce was transferred into 20 mL headspace vials and saturated with NaCl (Tianjin Chemical Reagent Factory, Tianjin, China).…”

Section: Methodsmentioning

confidence: 99%

“…The volatile compounds were detected according to the method described by Zheng et al 11 Soy sauce was transferred into 20 mL headspace vials and saturated with NaCl (Tianjin Chemical Reagent Factory, Tianjin, China). A DVB/CAR/PDMS fiber (Supelco, Inc., Bellefonte PA, USA) was used for the extraction of volatile compounds (2 mL for each parallel test).…”

Section: Determination Of Metabolite Constituents In Raw Soy Saucementioning

confidence: 99%

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Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Liang

Huang

Wu³

et al. 2019

J Sci Food Agric

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BACKGROUND The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long‐chain fatty acid esters (LFAE) and unsaturated‐short‐chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 83%

Section: Methodsmentioning

confidence: 99%

Section: Determination Of Metabolite Constituents In Raw Soy Saucementioning

confidence: 99%

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Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Liang

Huang

Wu³

et al. 2019

J Sci Food Agric

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“…The reason that Kimchi was detected for parabens could be not only owing to seasoning added to Kimchi, but also to fermented cabbage itself. Indeed, available reports suggest production of EtP by natural fermentation of some plants [40,41].…”

Section: Discussionmentioning

confidence: 99%

Influence of Vegetarian Dietary Intervention on Urinary Paraben Concentrations: A Pilot Study with ‘Temple Stay’ Participants

Kim

et al. 2020

Toxics

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Personal care products and cosmetics have been identified as major sources of paraben exposure among humans. However, the contribution of dietary factors has not been well understood. We recruited temple stay participants (n = 25) who followed a strict Buddhist vegetarian diet during a five-day period, and assessed the influence of this lifestyle change, employing their urine samples collected before and after the temple stay. Before the temple stay, methylparaben (MeP) was detected at the highest levels, followed by ethylparaben (EtP), propylparaben (PrP), butylparaben (BuP), and benzophenones (BPs) in the urine samples. Following the temple stay, the urinary EtP concentrations remarkably increased from 14.0 to 105 μg/L, and were around two orders of magnitude higher than those reported from other countries. Dietary factors associated with the temple diet may partly explain the increase, because EtP is allowed in Korea for seasoning and condiments, which are frequently added in vegetarian diets. Following the temple stay, however, MeP, PrP, and BPs did not show significant decreasing trends. In contrast, BuP levels decreased significantly, especially in male urine samples, that is, from 3.60 to 1.03 μ/L, suggesting a reduced use of certain personal care products during the temple stay. Our observations outline the potential importance of dietary factors on EtP exposure, and might help explain its high exposure levels among Korean population.

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Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Cui

Zheng

et al. 2014

Eur Food Res Technol

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Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

Cited by 31 publications

References 26 publications

Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

Influence of Vegetarian Dietary Intervention on Urinary Paraben Concentrations: A Pilot Study with ‘Temple Stay’ Participants

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

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