Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review

Liu, Yihao; Sun, Guangru; Li, Jingyao; Cheng, Peng; Song, Qian; Lv, Wen; Wang, Chunling

doi:10.1016/j.foodres.2024.114273

Cited by 12 publications

(1 citation statement)

References 119 publications

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“…Instead, we will add microorganisms directly into high-temperature SBM, making the microorganisms secrete proteinase and act on the hightemperature SBM. There are 11 common proteinases in the market, primarily produced through fermentation (Liu et al, 2024). Therefore, by inoculating microorganisms directly into high-temperature SBM, the proteinases secreted by these microorganisms can directly act on the highly denatured proteins.…”

Section: Introductionmentioning

confidence: 99%

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Zhu,

Liu,

et al. 2024

Preprint

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This study proposed a novel extraction method for soy protein isolate (SPI), which involved solid-state fermentation of high-temperature soybean meal. The proteinases secreted by microorganisms acted on the high-temperature soybean meal, making the SPI easier to extract. The study concludes that Bacillus amyloliquefaciens subsp. plantarum CICC 10265 could be used for solid-state fermentation of soybean meal, and the fermentation effect was good, with a yield of 41.91% for SPI. Compared to the direct extraction of SPI from high-temperature soybean meal, the yield had increased by 130.19%. Meanwhile, we also conducted research on the losses during the SPI extraction process. Through experiments, the study identified the patterns of protease activity changes and microbial colony growth during solid-state fermentation of soybean meal by Bacillus amyloliquefaciens subsp. plantarum CICC 10265. It was concluded that extracting SPI after 8 hours of fermentation is more suitable. The experimental results indicated that the total amino acid content of SPI extracted from fermented soybean meal was 2.1% higher compared to SPI extracted from low-temperature soybean meal.

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Section: Introductionmentioning

confidence: 99%

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Zhu,

Liu,

et al. 2024

Preprint

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Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease

Wang,

Bai

et al. 2024

J Sci Food Agric

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BACKGROUNDResearch on the co‐production of multiple enzymes by Bacillus velezensis as a novel species is still a topic that needs to be studied. This study aimed to investigate the fermentation characteristics of B. velezensis D6 co‐producing α‐amylase and protease and to explore their enzymatic properties and applications in fermentation.RESULTSThe maximum co‐production of α‐amylase and protease reached 13.13 ± 0.72 and 2106.63 ± 64.42 U mL−1, respectively, under the optimal fermented conditions (nutrients: 20.0 g L−1 urea, 20.0 g L−1 glucose, 0.7 g L−1 MnCl2; incubation conditions: initial pH 7.0, temperature 41 °C, 8% inoculation size and 30% working volume). Moreover, the genetic co‐expression of α‐amylase and protease increased from 0 to 24 h and then decreased after 36 h at the transcriptional level, which coincided with the growth trend of B. velezensis D6. The optimal reaction temperature of α‐amylase was 55–60 °C, while that of protease was 35–40 °C. The activities of α‐amylase and protease were retained by over 80% after thermal treatment (90 °C, 1 h), which indicated that two enzymes co‐produced by B. velezensis D6 demonstrated excellent thermal stability. Moreover, the two enzymes were stable over a wide pH range (pH 4.0–8.0 for α‐amylase; pH 4.0–9.0 for protease). Finally, the degrees of hydrolysis of corn, rice, sorghum and soybeans by α‐amylase from B. velezensis D6 reached 44.95 ± 2.95%, 57.16 ± 2.75%, 52.53 ± 4.01% and 20.53 ± 2.42%, respectively, suggesting an excellent hydrolysis effect on starchy raw materials. The hydrolysis degrees of mackerel heads and soybeans by protease were 43.93 ± 2.19% and 26.38 ± 1.72%, respectively, which suggested that the protease from B. velezensis D6 preferentially hydrolyzed animal‐based protein.CONCLUSIONThis is a systematic study on the co‐production of α‐amylase and protease by B. velezensis D6, which is crucial in widening the understanding of this species co‐producing multi‐enzymes and in exploring its potential application. © 2024 Society of Chemical Industry.

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Characterization of newly isolated Bacillus cereus D3 Co-producing α-amylase and protease and its application in food raw materials

Wang,

Bai,

Wang

et al. 2024

Food Bioscience

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Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review

Cited by 12 publications

References 119 publications

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease

Characterization of newly isolated Bacillus cereus D3 Co-producing α-amylase and protease and its application in food raw materials

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