Soy sauce fermentation process initiates with the involvement of Aspergillus oryzae,which serves as the primary beneficiary in salt-reduced fermentation(SRF)process.This investigation aimed to scrutinize the metabolic...Soy sauce fermentation process initiates with the involvement of Aspergillus oryzae,which serves as the primary beneficiary in salt-reduced fermentation(SRF)process.This investigation aimed to scrutinize the metabolic activities of A.oryzae in salt-reduced soy sauce and examine its subsequent impacts on the microecology and flavor profile.SRF amplified the central carbon and protein metabolism of A.oryzae,leading to improved substrate utilization efficiency,which in turn facilitated the colonization of Lactobacillus and the maintenance of a co-occurrence equilibrium within the microbiota.Consequently,Ascomycetes established a fundamental module for aroma generation,exhibiting robust interconnections.SRF facilitated A.oryzae in supplying amino acid precursors vital to produce phenylacetaldehyde derivatives.Furthermore,SRF prompted an up-regulation of the β-oxidation pathway in A.oryzae,effectively suppressing the generation of undesirable fatty rancidity odor(fatty aldehyde)derived from fatty acids.These metabolic characteristics of A.oryzae play a pivotal role in enhancing the quality of salt-reduced soy sauce.展开更多
Food fermentation with reduced salt may lead to dysbiosis,changes in both aroma and quality,fermentation failure,and increased risk of food safety issues.In this study,salt-reduced(12%NaCl,w/v)soy sauce fermentation w...Food fermentation with reduced salt may lead to dysbiosis,changes in both aroma and quality,fermentation failure,and increased risk of food safety issues.In this study,salt-reduced(12%NaCl,w/v)soy sauce fermentation was successfully achieved through synergistic approach with functional Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF1 bacteria.Both the quality and aroma of salt-reduced soy sauce were recovered with restoration of the soy sauce moromi microbial community through inhibition of spoilage bacteria.And the content of biogenic amines in synergistically fermented soy sauce was decreased to 179.75 mg/L.Interestingly,the saltiness of salt-reduced soy sauce was significantly improved due to enhanced production of 3-methy-1-butanol through synergistic fermentation.Moreover,the total number of bacteria in synergistic fermented soy sauce was significantly lower than in low salt controls during 60 days of storage,without adding preservatives.The results helped to explain the role of functional microorganisms during soy sauce fermentation,and provided a theoretical basis for industrial production of salt-reduced soy sauce.展开更多
To tackle the challenges of reduced gel strength and compromised texture in low-sodium surimi gels,this study explored the synergistic effects of 15 mM lysine-assisted water bath treatment with microwave heating(L-WB4...To tackle the challenges of reduced gel strength and compromised texture in low-sodium surimi gels,this study explored the synergistic effects of 15 mM lysine-assisted water bath treatment with microwave heating(L-WB40+MW10)on the improvement of textural properties of these gels.The results showed that this combined treatment encouraged the development of a dense,compact gel network structure,which retained more immobilized water.This improvement in structure led to an increase in gel strength from 1019.21 g cm to 1506.70 g cm at a consistent salt concentration of 1.7%.Microwave heating was found to inhibit the degradation of myosin heavy chains and promote stronger intermolecular interactions.Additionally,the presence of lysine facilitated the formation of covalent crosslinks between protein residues,which further enhanced gel properties.Sensory analysis indicated that lysine-assisted water bath treatment and microwave heating significantly improved the textural quality of salt-reduced surimi gels(15%salt reduction)while maintaining the same saltiness intensity as when no salt reduction.This approach suggests a promising strategy for achieving salt reduction without sacrificing texture quality and saltiness perception in surimi gel products.展开更多
基金supported by the National Natural Science Foundation of China(No.31972194 and No.32272458).
文摘Soy sauce fermentation process initiates with the involvement of Aspergillus oryzae,which serves as the primary beneficiary in salt-reduced fermentation(SRF)process.This investigation aimed to scrutinize the metabolic activities of A.oryzae in salt-reduced soy sauce and examine its subsequent impacts on the microecology and flavor profile.SRF amplified the central carbon and protein metabolism of A.oryzae,leading to improved substrate utilization efficiency,which in turn facilitated the colonization of Lactobacillus and the maintenance of a co-occurrence equilibrium within the microbiota.Consequently,Ascomycetes established a fundamental module for aroma generation,exhibiting robust interconnections.SRF facilitated A.oryzae in supplying amino acid precursors vital to produce phenylacetaldehyde derivatives.Furthermore,SRF prompted an up-regulation of the β-oxidation pathway in A.oryzae,effectively suppressing the generation of undesirable fatty rancidity odor(fatty aldehyde)derived from fatty acids.These metabolic characteristics of A.oryzae play a pivotal role in enhancing the quality of salt-reduced soy sauce.
基金financially supported by the National Natural Science Foundation of China(32172182).
文摘Food fermentation with reduced salt may lead to dysbiosis,changes in both aroma and quality,fermentation failure,and increased risk of food safety issues.In this study,salt-reduced(12%NaCl,w/v)soy sauce fermentation was successfully achieved through synergistic approach with functional Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF1 bacteria.Both the quality and aroma of salt-reduced soy sauce were recovered with restoration of the soy sauce moromi microbial community through inhibition of spoilage bacteria.And the content of biogenic amines in synergistically fermented soy sauce was decreased to 179.75 mg/L.Interestingly,the saltiness of salt-reduced soy sauce was significantly improved due to enhanced production of 3-methy-1-butanol through synergistic fermentation.Moreover,the total number of bacteria in synergistic fermented soy sauce was significantly lower than in low salt controls during 60 days of storage,without adding preservatives.The results helped to explain the role of functional microorganisms during soy sauce fermentation,and provided a theoretical basis for industrial production of salt-reduced soy sauce.
基金supported by National Natural Science Foundation of China(grant NO.32202092)Yunnan Fundamental Research Projects(grant NO.202301BE070001-009)+1 种基金Yunnan Fundamental Research Projects(grant NO.202301AT070144)Xingdian Talent Support Plan for young talents of Yunnan Province(KKRD202246038).
文摘To tackle the challenges of reduced gel strength and compromised texture in low-sodium surimi gels,this study explored the synergistic effects of 15 mM lysine-assisted water bath treatment with microwave heating(L-WB40+MW10)on the improvement of textural properties of these gels.The results showed that this combined treatment encouraged the development of a dense,compact gel network structure,which retained more immobilized water.This improvement in structure led to an increase in gel strength from 1019.21 g cm to 1506.70 g cm at a consistent salt concentration of 1.7%.Microwave heating was found to inhibit the degradation of myosin heavy chains and promote stronger intermolecular interactions.Additionally,the presence of lysine facilitated the formation of covalent crosslinks between protein residues,which further enhanced gel properties.Sensory analysis indicated that lysine-assisted water bath treatment and microwave heating significantly improved the textural quality of salt-reduced surimi gels(15%salt reduction)while maintaining the same saltiness intensity as when no salt reduction.This approach suggests a promising strategy for achieving salt reduction without sacrificing texture quality and saltiness perception in surimi gel products.
