Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae

Hu, Wenkang; Liu, Zeping; Fu, Bin Xiao; Zhang, Xiaolong; Qi, Yonggang; Hu, Yong; Wang, Chao; Li, Dong‐Sheng; Xu, Ning

doi:10.1111/ijfs.15406

Cited by 19 publications

(7 citation statements)

References 20 publications

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“…This indicated that α ‐glucosidase and phospholipase C maintained their enzymatic reaction roles in both the koji‐making stage and the moromi fermentation stage. α ‐Glucosidase and phospholipase C could be observed as early as in the koji‐making stage, and in this study they were upregulated throughout the moromi fermentation stage 46,52 . After α ‐amylase had hydrolyzed starch, α ‐glucosidase could continue to further hydrolyze the products 46 .…”

Section: Resultssupporting

confidence: 53%

“…⊍-Glucosidase and phospholipase C could be observed as early as in the koji-making stage, and in this study they were upregulated throughout the moromi fermentation stage. 46,52 After ⊍-amylase had hydrolyzed starch, ⊍-glucosidase could continue to further hydrolyze the products. 46 In addition to its function of hydrolyzing lipid, phospholipase C was also present in the signaling pathway essential for umami taste transduction.…”

Section: Mechanism Of Critical Enzymatic Systems In Soy Sauce Mashmentioning

confidence: 99%

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Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

He,

Hou,

Zeng

et al. 2024

J Sci Food Agric

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BackgroundDuring the brewing of soy sauce, the conversion of multiple substances was driven by various microorganisms and their secreted enzyme systems. The soy sauce mash was an important source of enzyme systems during moromi fermentation, but the changes of enzyme systems in soy sauce mash during moromi fermentation were poorly understood. In order to explore the predominated enzyme systems existing during the moromi fermentation and to explain the characteristics of the enzyme system changes, the enzymatic activities assay and 4D‐label free proteomics analyze were conducted on soy sauce mash at different stages of fermentation.ResultsThe activities of hydrolytic enzymes in soy sauce mash decreased continuously throughout the fermentation process, while most of the characteristic physicochemical substances in soy sauce mash supernatant had already accumulated at the early stage of fermentation. Four hydrolytic enzymes were found to be positively correlated with important physicochemical indexes by PCA and Pearson correlation analysis. The proteomics analysis revealed three highly upregulated enzymes and two enzymes that were present in important metabolic pathways throughout the fermentation process. Furthermore, it was found that Aspergillus oryzae was able to accumulate various nutrients in the soy sauce mash by downregulating most of its metabolic pathways.ConclusionThe enzymes present with excellent property during the moromi fermentation period could be obtained from these results. Meanwhile, the characterization of the metabolic pathways of microorganisms during the moromi fermentation period was revealed. It provides a scientific basis for more scientific and purposeful improvement of moromi fermentation in the future.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 53%

Section: Mechanism Of Critical Enzymatic Systems In Soy Sauce Mashmentioning

confidence: 99%

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

He,

Hou,

Zeng

et al. 2024

J Sci Food Agric

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“…Aspergillus oryzae, the mold used in yellow rice wine production, produces a range of compounds through metabolism, including esters, fatty acids, and alcohols. These substances significantly influence the taste, aroma, and overall flavor profile of the beverage and contribute to the unique flavor and aroma of yellow rice wine [49]. The Meyerozyma genus strain YB-12, isolated from the fermentation materials of yellow rice wine, possesses a similar ability to produce ethanol as the brewing yeast NRRL Y-567.…”

Section: Microbial Improvement Of the Composition And Quality Of Yell...mentioning

confidence: 99%

Advancements and Future Directions in Yellow Rice Wine Production Research

Zhang,

Li,

Zou

et al. 2024

Fermentation

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Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.

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“…All the references indicated the fermentation environment and production scale can make significant differences in the mature koji. Most of the studies about highly efficient strains were researched in laboratory conditions (Ao et al, 2018 ; Ding et al, 2019 ; Yee et al, 2021 ; Hu et al, 2022 ), and their performance in the actual production environment of the factory remains unclear.…”

Section: Introductionmentioning

confidence: 99%

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

Lü

Deng

et al. 2023

Front. Microbiol.

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Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji.

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Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae

Cited by 19 publications

References 20 publications

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

Advancements and Future Directions in Yellow Rice Wine Production Research

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

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