Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i>: A review

Allwood, Joanne G.; Wakeling, Lara; Bean, David C.

doi:10.1111/1750-3841.15773

Cited by 85 publications

(58 citation statements)

References 83 publications

(130 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Also, the mushrooms species consumed most in Japan, Shiitake, contain at least twice as much ERGO as the button mushrooms that are most commonly consumed in the United States [4]. They also consume a high amount of mould-fermented foods similar to tempeh [44] that likely contribute significantly to their ERGO consumption. This could potentially suggest that high estimated ERGO consumption may be at least partially responsible for the high life expectancy in Japan.…”

Section: Ergothioneine Consumption and Health Outcomesmentioning

confidence: 99%

Health consequences of improving the content of ergothioneine in the food supply

et al. 2022

View full text Add to dashboard Cite

Edited by Barry HalliwellErgothioneine (ERGO) is a potent antioxidant and anti-inflammatory amino acid that is highly bioavailable to humans from the diet. ERGO is now regarded by some as a 'longevity vitamin' that has the potential to mitigate some chronic diseases of ageing and thereby increase life expectancy when present in adequate amounts. However, only limited knowledge exists regarding ERGO content in the human diet. Since ERGO is produced primarily by fungi, mushrooms are known to be the leading dietary source, but ERGO is found in relatively low amounts throughout the food chain as a result of soilborne fungi or bacteria passing it on to plants through their roots. Some conventional agricultural practices that negatively impact soil fungi, such as excessive soil disturbance (ploughing), can significantly reduce ERGO content of food crops when compared to regenerative practices such as eliminating tillage of the soil (no-till). This has led us to the concept that ERGO may be a definitive connection between soil health and human health.

show abstract

Section: Ergothioneine Consumption and Health Outcomesmentioning

confidence: 99%

Health consequences of improving the content of ergothioneine in the food supply

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The annual production of soy sauce and soybean paste in Korea is about 304,511 tons and 89,822 tons, respectively (The Ministry of Agriculture, Food and Rural Affairs and the Korea Agro‐Fisheries & Food Trade Corporation, 2021a, 2021b), and the daily intake of soy sauce and soybean paste by Koreans is 6.1 g/day and 4.2 g/day, respectively (Korea Centers for Disease Control & Prevention, 2020). On the other hand, the production volume of soybean paste (miso) and soy sauce (shoyu) in Japan amounted to around 482,000 metric tons and 744,000 metric tons in 2019, respectively (Allwood et al., 2021). Over the last two decades, fermented soybean products have attracted worldwide attention for their beneficial health effects and related bioactive contents in soy isoflavones, including daidzin, genistin, and glycitin, including their aglycone forms (Gupta et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Tian

Woo

Lee

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.

show abstract

“…To prepare Koji , a substrate is first inoculated with a mold, usually, Aspergillus oryzae , and then fermented. After that, the Koji is mixed with salt and soybean mash and fermented again, this time by yeast and bacteria (Allwood et al, 2021 ). During fermentation, the microbial community of Koji and miso is thought to be crucial to the formation of its unique flavor, texture, and nutritional composition (Dimidi et al, 2019 ).…”

Section: Overviewmentioning

confidence: 99%

Miso: A traditional nutritious & health‐endorsing fermented product

Saeed

Afzaal

Shah

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Consumer demand for fermented foods with a well‐balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well‐known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.

show abstract

Fermentation and the microbial community of Japanese koji and miso: A review

Cited by 85 publications

References 83 publications

Health consequences of improving the content of ergothioneine in the food supply

Health consequences of improving the content of ergothioneine in the food supply

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Miso: A traditional nutritious & health‐endorsing fermented product

Contact Info

Product

Resources

About