Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

Seo, Han Sol; Lee, Sunmin; Singh, Devendra; Shin, Hye Won; Cho, Sun A.; Lee, Choong Hwan

doi:10.1016/j.foodchem.2018.05.048

Cited by 37 publications

(36 citation statements)

References 36 publications

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“…Based on all of the metabolites of soybean substrates, inoculated microbes produced or decomposed metabolites in some parts of the metabolic pathway of soybeans during fermentation [22]. However, the complex changes in metabolites according to different fermenters can be schemed in the metabolic pathway of their substrates [15,22]. To correlate the relative metabolite contents of AO-and BS-fermented soybeans with the related biosynthetic pathways, log 2 FC data were visualized by PathVisio ( Figure 6).…”

Section: Metabolic Disparity and Pathway Analysis Of Soybeans Fermentmentioning

confidence: 99%

“…Metabolic profiling of fermented products can be used to monitor metabolic changes and evaluate product nutritional value and functional characteristics [13]. Although changes in fermented soybean metabolites are largely induced by different activities of fermenters (A. oryzae and B. subtilis), most prior investigations probed the individual effects of inoculated microbes on fermented soybeans, with only few studies comparing the effects of soybean fermentation by A. oryzae and B. subtilis on the corresponding metabolic profiles [12,14,15]. In addition, although microbial fermentations usually interact with substrate composition, no studies have dealt with the optimization of substrate extraction temperature (which influences metabolite contents) to maximize the levels of functional metabolites and antioxidants [16,17].…”

Section: Introductionmentioning

confidence: 99%

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Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Hyeon

Min

Moon

et al. 2020

Foods

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Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by Aspergillus oryzae or Bacillus subtilis on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both A. oryzae and B. subtilis were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by A. oryzae increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by B. subtilis increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.

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Section: Metabolic Disparity and Pathway Analysis Of Soybeans Fermentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Hyeon

Min

Moon

et al. 2020

Foods

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“…For example, Korean FSPs are cheonggukjang , doenjang , and gochujang ; Japanese FSPs are natto and miso , while Chinese FSPs are doubanjiang , tianmianjiang , douche , and soy sauce [5]. These FSPs are affected by numerous factors, such as the type of raw materials, microorganism used in fermentation, fermentation time, and fermentation temperature [6,7]. The health benefits of these FSPs include anti-breast cancer effects [8], anti-inflammatory activity [9], anti-oxidant activity [10], anti-mutagenic effect [11], anti-diabetic effect [12], and anti-neuroinflammatory effect [13].…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Kwon

Lee

Lee³

et al. 2019

Metabolites

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Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. Furthermore, the order of ABTS activity of FSPs has a positive correlation with the order of soybean content in the six FSPs. Herein it was found that primary metabolites were affected by the main ingredients and secondary metabolites were most influenced by the fermentation time, and that soybean content contributed more to antioxidant activity than fermentation time.

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“…4). In Asia, A. oryzae and B. subtilis have been widely used as the microbial inoculate for the fermentation of bean-based foods (45). The main function of A. oryzae and B. subtilis is to release various enzymes to hydrolyze proteins and starch of the koji, providing precursors for the growth of bacteria and yeast at the Pei fermentation stage, as previous studies reported (10,46).…”

Section: Discussionmentioning

confidence: 99%

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Jia

Niu

et al. 2020

Appl Environ Microbiol

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Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people’s health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (Staphylococcus, Bacillus, Weissella, Aspergillus, and Zygosaccharomyces) may play different key roles in different fermentation stages. Then, core species were isolated from broad bean paste, and their salinity tolerance, interactions, and metabolic characteristics were evaluated. The results provided an opportunity to validate in situ predictions through in vitro dissection of microbial assembly and function. Last, we reconstructed the synthetic microbial community with five strains (Aspergillus oryzae, Bacillus subtilis, Staphylococcus gallinarum, Weissella confusa, and Zygosaccharomyces rouxii) under different salinities and realized efficient fermentation of broad bean paste for 6 weeks in a sterile environment with 6% salinity. In general, this work provided a bottom-up approach for the development of a simplified microbial community model with desired functions to improve the fermentation efficiency of bean-based fermented foods by deconstructing and reconstructing the microbial structure and function. IMPORTANCE Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food fermentation production with unique flavor. Although a high-salinity environment is beneficial for suppressing harmful microbes in the open fermentation environment, the fermentation efficiency of functional microbes is partially inhibited. Therefore, application of defined starter cultures for reduced-salt fermentation in a sterile environment is an alternative approach to improve the fermentation efficiency of bean-based fermented foods and guide the transformation of traditional industry. However, the assembly and function of self-organized microbiota in an open fermentation environment are still unclear. This study provides a comprehensive understanding of microbial function and the mechanism of community succession in a high-salinity environment during the fermentation of broad bean paste so as to reconstruct the microbial community and realize efficient fermentation of broad bean paste in a sterile environment.

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Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

Cited by 37 publications

References 36 publications

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

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