This study aimed to reveal the effect of salt reduction on the nutritional,functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation(Sample H,Sample M and Sample L)with dif...This study aimed to reveal the effect of salt reduction on the nutritional,functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation(Sample H,Sample M and Sample L)with different salt concentrations.The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang,while the organic acids concentrations were also slightly increased.For biologically active compounds,the concentrations of total flavonoids,total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H.Moreover,better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration.Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang,while organic acids were highly correlated with Cronobacter,Erwinia,Trabulsiella,Enterobacter and Millerozyma genus.Through sensory evaluation and electric tongue,unsatisfactory sensory characteristics,such as lighter color,strong acid taste and off-flavor,were found in lower salt fermented doubanjiang samples.This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor.This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.展开更多
Oxidation destroys the flavor and freshness of the beer,and yeast with improved antioxidant activity would benefit the flavor stability of the beer.The aim of this work was to study the antioxidant networks of lager y...Oxidation destroys the flavor and freshness of the beer,and yeast with improved antioxidant activity would benefit the flavor stability of the beer.The aim of this work was to study the antioxidant networks of lager yeast for brewing industry.Through transcriptome and metabolome analysis,we were able to map changes in anti-oxidant pathways and transcription of genes in lager yeast.Results suggested that metabolic energy variation in yeast might be the main reason for the improved anti-oxidant capacity.Lower metabolic rate kept the yeast at relatively lower respiratory status at the end of fermentation,thereby prolonging the lifespan and potentially supporting its usage in serial fermentations.Up-regulation of mannose synthesis and hexose transport strengthened the cell structure,which may have contributed to the anti-oxidant capacity of yeast.A deeper understanding of the globally regulation pattern of anti-oxidation in lager yeast is expected to support the design of strain development strategies for improved anti-oxidant capacity of yeast for fermentation industry.展开更多
Microbial fermentation could produce many active substances in green and pollution-free ways.In recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and trea...Microbial fermentation could produce many active substances in green and pollution-free ways.In recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of diabetes.Garlic is a food containing a variety of biologically active substances and physiological functions,but it is not accepted by the general public because of its strong pungent smell.In our study,the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic juice.As a result,41 strains of Bacillus,157 strains of lactic acid bacteria,and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 strains.After primary screening ofα-amylase inhibitor,it was found that 15 Bacillus and 9 lactic acid bacteria had highα-amylase inhibitory activity.Besides,afterα-glucosidase inhibitor re-screening,Pediococcus acidilactici Z1 with highα-amylase inhibitory activity andα-glucosidase inhibitory activity was screened out.The results of fermented garlic showed that the inhibition rate ofα-amylase andα-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99%(p<0.01)and from 52.71 to 71.93%(p<0.01)after Z1 fermentation,respectively.The improvement rates ofα-amylase andα-glucosidase were 107.69 to 287.32%,and 197.74 to 239.86%,respectively.In a word,this study provides a theoretical and experimental basis for the development of new functional garlic products.展开更多
基金This study was financially supported by the funding of Key Laboratory of Industrial Biotechnology,Ministry of Education(KLIB-KF202104)National Key R&D Program of China(No.2018YFD0400403)Program of Introducing Talents of Discipline to Universities(No.111-2-06).
文摘This study aimed to reveal the effect of salt reduction on the nutritional,functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation(Sample H,Sample M and Sample L)with different salt concentrations.The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang,while the organic acids concentrations were also slightly increased.For biologically active compounds,the concentrations of total flavonoids,total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H.Moreover,better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration.Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang,while organic acids were highly correlated with Cronobacter,Erwinia,Trabulsiella,Enterobacter and Millerozyma genus.Through sensory evaluation and electric tongue,unsatisfactory sensory characteristics,such as lighter color,strong acid taste and off-flavor,were found in lower salt fermented doubanjiang samples.This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor.This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.
基金This study was financially supported by National Natural Science Foundation of China(No.31771963)Postgraduate Research and Practice Innovation Program of Jiangsu Province(KYCX19-1868)Program of Introducing Talents of Discipline to Universities(No.111-2-06).
文摘Oxidation destroys the flavor and freshness of the beer,and yeast with improved antioxidant activity would benefit the flavor stability of the beer.The aim of this work was to study the antioxidant networks of lager yeast for brewing industry.Through transcriptome and metabolome analysis,we were able to map changes in anti-oxidant pathways and transcription of genes in lager yeast.Results suggested that metabolic energy variation in yeast might be the main reason for the improved anti-oxidant capacity.Lower metabolic rate kept the yeast at relatively lower respiratory status at the end of fermentation,thereby prolonging the lifespan and potentially supporting its usage in serial fermentations.Up-regulation of mannose synthesis and hexose transport strengthened the cell structure,which may have contributed to the anti-oxidant capacity of yeast.A deeper understanding of the globally regulation pattern of anti-oxidation in lager yeast is expected to support the design of strain development strategies for improved anti-oxidant capacity of yeast for fermentation industry.
基金supported by the program of Key Laboratory of Industrial Biotechnology of Ministry of Education in Jiangnan University(KLIB-KF202105)the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)+1 种基金Program of Introducing Talents of Discipline to Universities(No.111-2-06)the National High Technology Research and Development Program 863(No.2018YFD0400403).
文摘Microbial fermentation could produce many active substances in green and pollution-free ways.In recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of diabetes.Garlic is a food containing a variety of biologically active substances and physiological functions,but it is not accepted by the general public because of its strong pungent smell.In our study,the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic juice.As a result,41 strains of Bacillus,157 strains of lactic acid bacteria,and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 strains.After primary screening ofα-amylase inhibitor,it was found that 15 Bacillus and 9 lactic acid bacteria had highα-amylase inhibitory activity.Besides,afterα-glucosidase inhibitor re-screening,Pediococcus acidilactici Z1 with highα-amylase inhibitory activity andα-glucosidase inhibitory activity was screened out.The results of fermented garlic showed that the inhibition rate ofα-amylase andα-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99%(p<0.01)and from 52.71 to 71.93%(p<0.01)after Z1 fermentation,respectively.The improvement rates ofα-amylase andα-glucosidase were 107.69 to 287.32%,and 197.74 to 239.86%,respectively.In a word,this study provides a theoretical and experimental basis for the development of new functional garlic products.