[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacill...[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.展开更多
[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting tim...[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.展开更多
In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neu...In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.展开更多
Understanding the unidentified characteristic aroma compounds of oil furu would improve the ability to control the process and to determine the geographic origin of traditionally fermented soybean products.The charact...Understanding the unidentified characteristic aroma compounds of oil furu would improve the ability to control the process and to determine the geographic origin of traditionally fermented soybean products.The characteristic aroma compounds of oil furu were identified using HS-SPME-GC/MS and a sensomics approach.The microbial communities and their functional dynamics during oil furu fermentation were analyzed using metagenomics and untargeted metabolomics.A total of 102 aroma compounds were identified,with 11 being determined to be the characteristic aroma-active compounds of oil furu.Microbial structure and function analysis showed that Lactobacillus,Limosilactobacillus,Enterobacter,and Klebsiella were the dominant microbial communities throughout the fermentation process,and they collectively contributed~88%to KEGG pathways.Bacteria showed stronger and more positive genus-metabolism correlations than Eukaryota,and the characteristic metabolites were mainly involved in lipid and amino acid metabolism.The identified characteristic aroma compounds could enhance the understanding of the microbial contributions,and this may facilitate the construction of starter cultures by building synthetic microbial communities to produce fermented food with desirable aroma properties.展开更多
To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-io...To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry(GC-IMS)and an electronic nose(E-nose)in this study.A total of 60 VOCs were identified by GC-IMS,of which esters,aldehydes,alcohols,and ketones constituted the major compounds.Among them,17 VOCs were identified as key differentiating volatile compounds.In addition,the Enose combined two algorithms,linear discriminant analysis(LDA)and k-nearest neighbor(KNN),to demonstrate its effectiveness in differentiating between different FBC samples.The results showed that the LDA model performed better than the KNN model.When the principal component number was 9,the recognition accuracies of the training and prediction sets for the LDA model were 94.44%and 91.67%,respectively.In addition,a multichannel colorimetric sensor array(CSA)was constructed in this study for the quantitative prediction of key physicochemical indicators.The results showed that both partial least squares regression(PLSR)and support vector machine regression(SVR)achieved good prediction performance.Among them,for the SVR model,the prediction correlation coefficients for total acidity,reducing sugar,salinity,and amino acid nitrogen were 0.9033,0.9170,0.7298,and 0.9213,respectively.The results of this study indicate that GC-IMS,E-nose,and CSA are expected to be effective tools for characterizing FBC flavor as well as facilitating the rapid quantification of key physicochemical indicators,which may provide valuable insights for flavor and quality control in traditional fermented foods.展开更多
Probiotics have gained much attention for their health benefits,which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements.Since most South Indian households regularly...Probiotics have gained much attention for their health benefits,which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements.Since most South Indian households regularly consume curd,this study aims to investigate the probiotic potential of bacteria from different homemade curd(HMC),commercial curd(CC),and commercial oral probiotic supplements(CP).In the current study,a total of 25 strains were isolated and evaluated for probiotic properties.Strains from CP showed the highest bile acid tolerance,whereas strains from CC had more propensity to form biofilms.Antibiotic sensitivity was seen across all samples.Also,molecular characterization by 16 S rRNA sequencing identified Lactobacillus sp.(n=14),Enterococcus sp.(n=5),Bacillus sp.(n=4),and Acetobactor sp.(n=1).Furthermore,though probiotics are clinically explored in diabetic therapeutics,no study has addressed the question of whether metformin can affect the probiotic strains.Our results showed no change in bacterial growth at 5 mmol/L,6 mmol/L,12 mmol/L,30 mmol/L,45 mmol/L,and 60 mmol/L of metformin.MTT assay revealed that cell viability was lower in CP than CC at 5 mmol/L of metformin.HMC had enhanced adhesion to A549 cells on metformin treatment(30 mmol/L)than CC or CP strains.There was no difference inα-amylase activity across the three groups.To conclude,our findings suggest that probiotic bacteria isolated from HMC,CC,and CP sources offer health benefits for both nondiabetic individuals and diabetic patients undergoing metformin therapy,and future studies should elucidate the metformin-mediated pathways in probiotics.展开更多
Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate ...Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.展开更多
Objectives:White spots,mainly consisting of tyrosine,refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of C...Objectives:White spots,mainly consisting of tyrosine,refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of Chinese fermented soybean curd.Materials and Methods:The study determined the composition of the white spots throughout mass spectrometry and high-performance liquid chromatography and investigated the relationship between tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity to interpret the mechanism of white spot formation during fermentation.Results:In this study,the results confrm that tyrosine accounts for 78.22%of the white spots.Excessive tyrosine content can promote the formation of white spots during fermentation.Free tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity during the fermentation process increased during fermentation.Correlation analysis results show that free tyrosine content was positively correlated with amino acid nitrogen content,depth of the proteolysis index and protease activity,which showed that the production of tyrosine is related to the degree of proteolysis.Solubility studies show that high concentrations of NaCl and ethanol affect the production of tyrosine and reduce its solubility,while the increase in temperature increases the solubility of tyrosine.Taking NaCl,ethanol and temperature as infuencing factors,a mathematical model of tyrosine solubility was established.Conclusion:This study lays the groundwork for understanding the mechanism of white spot formation during Chinese fermented soybean curd fermentation and provides solutions for controlling white spot formation.展开更多
Sufu is a traditional umami fermented soybean curd(FSC).We isolated and identified 25 potential umami peptides using ethanol precipitation,dialysis desalination,resin adsorption recovery,nano-HPLC-MS/MS and virtual do...Sufu is a traditional umami fermented soybean curd(FSC).We isolated and identified 25 potential umami peptides using ethanol precipitation,dialysis desalination,resin adsorption recovery,nano-HPLC-MS/MS and virtual docking prediction.The results of sensory experiments showed that 23 of the synthetic peptides presented a lower umami threshold than that of MSG(0.50 mg/mL),and 10 peptides had obvious effects of increasing umami and saltiness.Seven peptides were quantified in FSC by UPLC-QQQ-MS,and the content of one novel umami tripeptide ADL(0.51±0.03 mg/mL)was four times its umami threshold(0.125 mg/mL).Taste reconstitution experiments revealed that the umami peptides enhanced the umami and saltiness of the simulated system by 24.53%and 24.00%,respectively.Molecular dynamics proved that hydrogen bonding is the main interaction between peptide and receptors.This study is important for understanding and improving the taste quality of FSC.展开更多
SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean ...SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.展开更多
Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dis...Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or展开更多
文摘[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.
文摘[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.
文摘In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.
基金supported by the National Natural Science Foundation of China(32302025).
文摘Understanding the unidentified characteristic aroma compounds of oil furu would improve the ability to control the process and to determine the geographic origin of traditionally fermented soybean products.The characteristic aroma compounds of oil furu were identified using HS-SPME-GC/MS and a sensomics approach.The microbial communities and their functional dynamics during oil furu fermentation were analyzed using metagenomics and untargeted metabolomics.A total of 102 aroma compounds were identified,with 11 being determined to be the characteristic aroma-active compounds of oil furu.Microbial structure and function analysis showed that Lactobacillus,Limosilactobacillus,Enterobacter,and Klebsiella were the dominant microbial communities throughout the fermentation process,and they collectively contributed~88%to KEGG pathways.Bacteria showed stronger and more positive genus-metabolism correlations than Eukaryota,and the characteristic metabolites were mainly involved in lipid and amino acid metabolism.The identified characteristic aroma compounds could enhance the understanding of the microbial contributions,and this may facilitate the construction of starter cultures by building synthetic microbial communities to produce fermented food with desirable aroma properties.
基金supported by the Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX22_3703)the National Key R&D Program of China(2017YFD0400102).
文摘To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry(GC-IMS)and an electronic nose(E-nose)in this study.A total of 60 VOCs were identified by GC-IMS,of which esters,aldehydes,alcohols,and ketones constituted the major compounds.Among them,17 VOCs were identified as key differentiating volatile compounds.In addition,the Enose combined two algorithms,linear discriminant analysis(LDA)and k-nearest neighbor(KNN),to demonstrate its effectiveness in differentiating between different FBC samples.The results showed that the LDA model performed better than the KNN model.When the principal component number was 9,the recognition accuracies of the training and prediction sets for the LDA model were 94.44%and 91.67%,respectively.In addition,a multichannel colorimetric sensor array(CSA)was constructed in this study for the quantitative prediction of key physicochemical indicators.The results showed that both partial least squares regression(PLSR)and support vector machine regression(SVR)achieved good prediction performance.Among them,for the SVR model,the prediction correlation coefficients for total acidity,reducing sugar,salinity,and amino acid nitrogen were 0.9033,0.9170,0.7298,and 0.9213,respectively.The results of this study indicate that GC-IMS,E-nose,and CSA are expected to be effective tools for characterizing FBC flavor as well as facilitating the rapid quantification of key physicochemical indicators,which may provide valuable insights for flavor and quality control in traditional fermented foods.
文摘Probiotics have gained much attention for their health benefits,which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements.Since most South Indian households regularly consume curd,this study aims to investigate the probiotic potential of bacteria from different homemade curd(HMC),commercial curd(CC),and commercial oral probiotic supplements(CP).In the current study,a total of 25 strains were isolated and evaluated for probiotic properties.Strains from CP showed the highest bile acid tolerance,whereas strains from CC had more propensity to form biofilms.Antibiotic sensitivity was seen across all samples.Also,molecular characterization by 16 S rRNA sequencing identified Lactobacillus sp.(n=14),Enterococcus sp.(n=5),Bacillus sp.(n=4),and Acetobactor sp.(n=1).Furthermore,though probiotics are clinically explored in diabetic therapeutics,no study has addressed the question of whether metformin can affect the probiotic strains.Our results showed no change in bacterial growth at 5 mmol/L,6 mmol/L,12 mmol/L,30 mmol/L,45 mmol/L,and 60 mmol/L of metformin.MTT assay revealed that cell viability was lower in CP than CC at 5 mmol/L of metformin.HMC had enhanced adhesion to A549 cells on metformin treatment(30 mmol/L)than CC or CP strains.There was no difference inα-amylase activity across the three groups.To conclude,our findings suggest that probiotic bacteria isolated from HMC,CC,and CP sources offer health benefits for both nondiabetic individuals and diabetic patients undergoing metformin therapy,and future studies should elucidate the metformin-mediated pathways in probiotics.
基金This work was financially supported by the Science and Technology Project of the Department of Science and Technology of Sichuan Province:Key research and development projects(2019YFN0107).
文摘Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.
基金supported by the National Key Technologies Research and Development Program(No.2021YFD2100102)the Key Research and Development Program of Shandong Province(No.2022CXGC010602),China.
文摘Objectives:White spots,mainly consisting of tyrosine,refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of Chinese fermented soybean curd.Materials and Methods:The study determined the composition of the white spots throughout mass spectrometry and high-performance liquid chromatography and investigated the relationship between tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity to interpret the mechanism of white spot formation during fermentation.Results:In this study,the results confrm that tyrosine accounts for 78.22%of the white spots.Excessive tyrosine content can promote the formation of white spots during fermentation.Free tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity during the fermentation process increased during fermentation.Correlation analysis results show that free tyrosine content was positively correlated with amino acid nitrogen content,depth of the proteolysis index and protease activity,which showed that the production of tyrosine is related to the degree of proteolysis.Solubility studies show that high concentrations of NaCl and ethanol affect the production of tyrosine and reduce its solubility,while the increase in temperature increases the solubility of tyrosine.Taking NaCl,ethanol and temperature as infuencing factors,a mathematical model of tyrosine solubility was established.Conclusion:This study lays the groundwork for understanding the mechanism of white spot formation during Chinese fermented soybean curd fermentation and provides solutions for controlling white spot formation.
基金supported by the National Natural Science Foundation of China(22138004)the National Key Research and Development Program of China(No.2021YFD2100102-4 and No.2022YFD2101204).
文摘Sufu is a traditional umami fermented soybean curd(FSC).We isolated and identified 25 potential umami peptides using ethanol precipitation,dialysis desalination,resin adsorption recovery,nano-HPLC-MS/MS and virtual docking prediction.The results of sensory experiments showed that 23 of the synthetic peptides presented a lower umami threshold than that of MSG(0.50 mg/mL),and 10 peptides had obvious effects of increasing umami and saltiness.Seven peptides were quantified in FSC by UPLC-QQQ-MS,and the content of one novel umami tripeptide ADL(0.51±0.03 mg/mL)was four times its umami threshold(0.125 mg/mL).Taste reconstitution experiments revealed that the umami peptides enhanced the umami and saltiness of the simulated system by 24.53%and 24.00%,respectively.Molecular dynamics proved that hydrogen bonding is the main interaction between peptide and receptors.This study is important for understanding and improving the taste quality of FSC.
文摘SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.
文摘Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or
