Metabolomics mechanism of traditional soy sauce associated with fermentation time

Given that fermentation time has significant impact on quality and flavor of soy sauce,a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce.Herein,the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce(CTFSS)as a demonstration.Results showed that formaldehyde nitrogen,total soluble nitrogen(TSN),non-salt soluble solids,amino acids,free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation.Specifically,glutamic acid and aspartic acid were prominent in CTFSS.Continuous decrease in content of hypoxanthine(Hx)was found from 1 M(1-month soy sauce)to7 M(7-months soy sauce).Furthermore,a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components.Therefore,a better understanding to the influence of fermentation time on soy sauce had been proposed.As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS,the ratio of these two reactions rate led the metabolism to be divided into three steps,degradation,conversion and balance.

Determination of Quality Properties of Soy Sauce by Support Vector Regression Coupled with SW-NIR Spectroscopy

The modern near-infrared(NIR) spectroscopy analysis is a simple, efficient and nondestructive technique, which has been used in chemical analysis in diverse fields. Shortwave NIR spectroscopy is also a rapid, flexible, and cost-effective method to control product quality in food industry. The method of support vector regression coupled with shortwave NIR spectroscopy was explored for the nondestructive quantitative analysis of the important quality parameters of soy sauce, including amino nitrogen content, total acid content, salt content and color ratio. In this study, the support vector regression(SVR) models based on subtractive spectra and positive spectra were found and compared, the results show that the subtractive spectrum was more excellent than the positive spectrum. Meanwhile, R and RSE were determined, respectively, by means of original spectra and pretreated spectra[standard normal variate (SNV), first-derivative and second-derivative], and the corresponding models were successfully established. The best prediction was achieved by a support vector regression model of the first derivative transformed dataset. In addition, the result obtained by the proposed method was compared with that of Partial Least Squares(PLS), which showed that the generalization performance of the classifier based on SVR was much better than that of PLS. The results demonstrate that shortwave NIR spectroscopy combined with SVR is promising for the quality control of soy sauce.

<i>In Vitro</i>Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce

As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake was analyzed to use as a material of high-value functional ingredients. The results showed that soy sauce cake could be potentially used as functional ingredients rich in proteins, with high antioxidative activitiy, free radical scavenging activity, and antihypertensive activity. Based on their IC50 values, the hydrolysates from soy sauce cake were more significantly effective against superoxide anion radicals and ACE, compared with hydroxyl radicals and DPPH radicals. The present study indicates that a large amount of soy sauce cake can be used as source of proteins with good antioxidative activity, free radical scavenging activity, and antihypertensive activity. The utilization of soy sauce cake may be also to contribute to reduce food processing wastes and to resolve an environmental problem.

The development of soy sauce from organic soy bean

Soy sauce by a high salt liquid-state fermentation process was prepared using the organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121℃, steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus oryzae 3.042 (0.3%, w/w) and cultured for 36 hours, the koji was obtained. When the brine (2:1, w/w) was added, fermentation started. At the end of the fermentation, isoflavone content of organic soy sauce was 0.22 mg· g-1 higher than those in the non- organic soy beans. In addition, compared to the control there were a higher unsaturated fatty acids content, the linoleic acid content in crude fat of 51.61% and γ-linolenic acid content in crude fat of 0.55%.

Visible and Near-Infrared Spectroscopic Discriminant Analysis Applied to Identification of Soy Sauce Adulteration

The identification of soy sauce adulteration can avoid fraud, and protect the rights and interests of producers and consumers. Based on two measurement models (1 mm, 10 mm), the visible and near-infrared (Vis-NIR) spectroscopy combined with standard normal variate-partial least squares-discriminant analysis (SNV-PLS-DA) was used to establish the discriminant analysis models for adulterated and brewed soy sauces. Chubang soy sauce was selected as an identification brand (negative, 70). The adulteration samples (positive, 72) were prepared by mixing Chubang soy sauce and blended soy sauce with different adulteration rates. Among them, the “blended soy sauce” sample was concocted of salt water (NaCl), monosodium glutamate (C5H10NNaO5) and caramel color (C6H8O3). The rigorous calibration-prediction-validation sample design was adopted. For the case of 1 mm, five waveband models (visible, short-NIR, long-NIR, whole NIR and whole scanning regions) were established respectively;in the case of 10 mm, three waveband models (visible, short-NIR and visible-short-NIR regions) for unsaturated absorption were also established respectively. In independent validation, the models of all wavebands in the cases of 1 mm and 10 mm have achieved good discrimination effects. For the case of 1 mm, the visible model achieved the optimal validation effect, the validation recognition-accuracy rate (RARV) was 99.6%;while in the case of 10 mm, both the visible and visible-short-NIR models achieved the optimal validation effect (RARV = 100%). The detection method does not require reagents and is fast and simple, which is easy to promote the application. The results can provide valuable reference for designing small dedicated spectrometers with different measurement modals and different spectral regions.

The Role of Nutrition Education in the Promotion of Iron-Fortified Soy Sauce in China

Iron deficiency anemia （IDA） is one of the most important nutrition issues in China. Data from the 2002 National Nutrition and Health Survey showed that the average anemia prevalence in China was 20.1% and the prevalence in women of child-bearing age and of children in some poor regions reached more than 50%; it has been estimated that more than 200 million Chinese people are suffering from anemia. Anemia significantly affects physical and mental development in children, decreases productivity in adults, and reduces immune function among the population at large, which leads to a lower health status and limits social development.

DETERMINATION OF ORGANIC ACIDS IN SOY SAUCE BY HPLC

Organic acids in 3 kinds of soy sauces were analyzed by HRLC.Column:C18 ()Bondapak(10μm,3.9mm i.d.* 30cm;mobile phase:0.5%(NH_4)_2HPO_4(pH=2.9);flow rate:1.0 ml/m.PT-C18 cartridge was used for the sample preparation.Recoveries of organic acids are between 96-111%.

基于宏基因组测序和纯培养技术解析胀袋生抽酱油的微生物类群

该研究采用宏基因组测序技术对胀袋生抽酱油微生物类群进行了解析,对其微生物菌株进行了分离鉴定,并对分离株是否可导致酱油胀气进行了验证。宏基因组结果表明,胀袋生抽酱油样品中平均相对含量大于1.0%的微生物主要由嗜盐四联球菌(Tetragenococcus halophilus)、酸鱼联合乳杆菌(Ligilactobacillus acidipiscis)、植物乳植物杆菌(Lactiplantibacillus plantarum)、耐酸乳杆菌(Lactobacillus acetotolerans)、棒状腐败乳杆菌(Loigolactobacillus coryniformis)、短促生乳杆菌(Levilactobacillus brevis)和屎肠球菌(Enterococcus faecium)构成,平均相对含量分别为28.01%、25.50%、9.45%、2.49%、1.83%、1.53%和1.33%;采用纯培养技术,分离出的49株细菌被鉴定为6个属下的11个种,其中枯草芽孢杆菌(Bacillus subtilis)、破布子联合乳杆菌(Ligilactobacillus pobuzihii)、蛋白原酶腐败乳杆菌(Loigolactobacillus rennini)和L.acidipiscis分离株占总分离株数的39.22%、19.61%、11.76%和9.80%,分离出的2株酵母菌均被鉴定为扣囊复膜酵母(Saccharomycopsis fibuligera);产气验证实验发现,所有分离株均不能单独引起生抽酱油的胀袋现象。由此可见,胀袋生抽酱油具有较高的微生物多样性,在后续研究引入培养组学策略以获得更多的分离株,亦或考虑多菌株的协同作用,对酱油涨袋这一产业问题的解决可能具有积极的意义。

传统酿造酱及酱油中微生物酶系研究进展

酿造调味品是我国传统食品中重要的一类,其发酵过程主要依赖于微生物的生命运动,微生物及代谢酶的相互作用赋予了发酵食品独特的风味和风格。文章从传统豆酱及酱油的酿造工艺、酿造主要微生物、微生物酶系的功能特性、国内外发展趋势等方面进行论述。同时,分析并展望了微生物酶在食品工业中的应用前景,旨为生产营养、健康、美味的传统发酵食品提供理论依据。

产愈创木酚菌株筛选及其在酱油酿造中的应用

从日式高盐稀态发酵酱油酱醪中分离获得一株能转化阿魏酸(ferulic acid,FA)生成4-乙烯基愈创木酚(4-vinylguaiacol,4-VG)和4-乙基愈创木酚(4-ethylguaiacol,4-EG)的酵母菌株JLY60-1,通过ITS rDNA测序和同源序列检索分析鉴定为Wickerhamiella versatilis,其最适生长温度为30℃,在20%盐浓度下培养15 d,发酵液中的4-EG浓度最高,达13.6 mg/L。在传统酱油酿造过程中强化菌株JLY60-1,采用高效液相色谱法和离子迁移色谱法测定不同发酵酱醪中酚酸及挥发性风味组分的含量,结果表明,菌株JLY60-1可以高效转化酱醪中的FA生成4-VG和4-EG,发酵30 d的酱油中4-VG和4-EG含量分别达到16.5,30.5 mg/L,对照组含量分别为1.83,3.03 mg/L。同时,强化菌株JLY60-1还提高了酱油中醛类、酮类芳香化合物的含量,丰富了酱油香气,对改善和提升酱油品质具有重要实用价值。

谷氨酰胺酶在10 t规模酱油发酵中应用研究

鲜味是反映酿造酱油品质的一项重要指标。谷氨酰胺酶可以催化谷氨酰胺生成谷氨酸和γ-谷氨酰肽,从而提高酱油的鲜味。文章研究了在10 t规模酱油发酵过程中添加谷氨酰胺酶对酱油中谷氨酸、谷氨酰胺、γ-谷氨酰肽、氨基酸态氮和全氮等指标的影响,并对添加谷氨酰胺酶的酱油进行了HS-SPME-GC-MS分析和感官评定。结果表明,添加谷氨酰胺酶可明显提高酱油原油的谷氨酸含量、氨基酸态氮含量、全氮含量并调节γ-谷氨酰肽的种类及含量。添加谷氨酰胺酶对酱油原油的pH值和总酸含量有小幅度影响。HS-SPME-GC-MS分析表明,添加谷氨酰胺酶的酱油的挥发性风味物质发生了一定变化,醇类、醛类、酮类化合物的种类和含量都有所增加,使酱油的滋味和气味更加丰富。感官评价显示添加谷氨酰胺酶可较大幅度提升酱油的鲜味强度,小幅度减弱酱油的苦味和增加酱油的酸味,对咸味、甜味的影响较小。该研究结果为谷氨酰胺酶在酱油酿造中的应用提供了理论支持。

领域术语与生活语言的竞争、互动和规范——以酱油分类与命名为例

各行各业既有共同的语言使用基础,也带有一定的行业语言特色,形成“领域术语”并进入中观语言生活层级。酱油作为民众最基本的生活必需品之一,在餐饮行业扮演着领域术语和典型生活语言的双重角色。市场调查发现,酱油市场存在产品分类、品种命名、术语规范等问题,根源在于领域术语未能很好吸收生活语言中的优势要素,实现良性互动。有鉴以此,在现行酱油国标条件下,应刚性执行标签通则,使用强制性国标并标注发布年号,市场品种名应作为次要要素在标签上加括注印制。远期目标是吸收生活语言中的强势分类称名“生抽”“老抽”,适时推动酿造酱油国家标准的新修订,统一酿造技术标准,并提升酱油酿造工艺水平,催生新品种。领域术语与生活语言的良性竞争与深度互动具有可迁移价值,是一个关涉语言竞争、和谐语言生活、新时期语言文字规划、食品安全监督、语言服务、语言产业、社会语言学、新闻传播学等多领域跨学科的新议题,值得进一步探索。

基于模糊数学法优化油茶籽粕酱油加工工艺

油茶籽粕中含有丰富的蛋白质、氮、磷和钾等,常被用作家禽饲料或有机肥料,利用率低。该研究为提高油茶籽粕的利用率,通过模糊数学法研究油茶籽粕添加量、发酵时间、盐水质量分数和盐水添加量对油茶籽粕酱油感官评分、总酸含量和氨基酸态氮含量的影响。研究结果表明,油茶籽粕酱油的最佳加工工艺为油茶籽粕添加量39%、盐水添加量95%和盐水质量分数14%。该加工工艺条件下获得的油茶籽粕酱油酱香味浓郁,结构组织均匀。油茶籽粕酱油加工工艺的研究促进了农业产业的可持续发展,提高了农产品的附加值,增加了农民的收入并推动了农业现代化进程。

6种武陵酱香型白酒中挥发性含硫化合物差异分析

挥发性含硫化合物由于具有香气特征强、阈值低的特点,对食品风味具有十分重要的影响。然而大多数挥发性含硫化合物在食品中的含量低于气相色谱-质谱联用(G C-MS)分析技术的检出限,难以被鉴定和识别。酱香型是我国白酒的主要香型,产于湖南的武陵酱香型白酒是酱香型白酒的重要代表之一。为深入探究我国酱香型白酒中重要的痕量挥发性含硫化合物的组成,研究采用顶空固相微萃取结合全二维气相色谱-硫化学发光检测(GC×G C-SCD)技术,以6种不同类型武陵酱香型白酒为研究对象,对其中的含硫化合物进行了分析。研究共定性鉴定出27种含硫化合物,其中共有含硫化合物19种,非共有含硫化合物8种,主要包括4种硫醇、6种硫酯、5种多硫醚、5种噻唑、6种噻吩、1种噻烷;对其中信噪比大于100的23种含硫化合物,采用外标曲线法进行了定量分析。依据定量分析结果,采用主成分分析和正交偏最小二乘判别分析,研究确定了6种不同类型武陵酱香型白酒中挥发性含硫化合物含量的差异;14种变量投影值大于1的含硫化合物,可作为区分6种不同类型武陵酱香型白酒风味特征的差异组分。希望研究可为酱香型白酒的调配提供数据参考,为白酒企业调控生产过程、提高产品质量提供帮助。

酱油中美拉德反应产物的研究进展

酱油是一种深受大众喜爱的传统调味品,色美味鲜的酱油是消费者的首要选择。在酱油酿造中美拉德反应是改善酱油品质的重要反应,其能赋予酱油良好的色泽和风味,还能为酱油的营养作出贡献,但其中的伴生危害物却是对人体健康不利的。文章通过综述美拉德反应产物对酿造酱油色泽和风味的影响,揭示了美拉德反应对感官和风味的影响机制及美拉德反应伴生危害物对酱油产生的危害,以期为酿造酱油的工艺改善提供参考。

酱油酿造中糖类的研究进展

传统酿造酱油是亚洲菜系中用来提高鲜味的调味品。以大豆、麸皮等含淀粉的原料经微生物发酵制得的酱油中含有氨基酸、糖类、有机酸等多种成分,其中以葡萄糖为主的许多单糖、寡糖、多糖等对酿造酱油的风味和品质起到重要作用。文章从酱油酿造中糖类的种类与含量、形成机制、影响因素、功能作用等方面进行了综述。

螺旋藻风味酱的发酵工艺研究

螺旋藻富含蛋白质、维生素和人体所需的各种微量元素,具有提高免疫力、抗贫血、预防高血脂等功效。以螺旋藻、面粉为主要原料进行发酵,使酱具有独特螺旋藻风味的同时提高了其营养价值。为获得螺旋藻风味酱的发酵工艺,研究不同因素对螺旋藻风味酱发酵的影响,进行了单因素实验,得到最佳条件为料水比1∶1.25、藻面比100∶0、培养温度35℃、接种量0.1%、盐浓度13%、制曲时间72 h。在此基础上进行四因素三水平正交实验设计,对发酵工艺进行进一步研究。以氨基酸态氮含量作为指标,得到最佳工艺条件为料水比1∶1、藻面比90∶10、培养温度35℃、接种量0.05%、盐浓度13%、制曲时间72 h。进行验证实验,最佳条件下得到的螺旋藻风味酱酯香浓郁,黏稠适度,咸甜适口,氨基酸态氮含量达到(1.54±0.03)g/100 g。通过在酱料中加入不同香料炒制,得到多种口味的螺旋藻风味酱。

酱油酿造过程中微生物及生物酶的研究进展

酱油是以大豆或豆粕、小麦粉或麸皮为原料,依靠微生物发酵而生产的一种液态调味品。在发酵过程中,微生物对原料中的蛋白、淀粉等营养物质进行分解,此过程起主导作用的是微生物所分泌产生的生物酶。当前国产酱油采用米曲霉沪酿3.042(Aspergillus oryzae 3.042)进行发酵,利用其产生的碱性和中性蛋白酶把原料中的蛋白分解为氨基酸和多肽,为酱油提供以鲜味为主的多种滋味,但仅以米曲霉单菌种酿造的酱油存在原料利用率低、风味相对差等问题。随着消费者对酱油品质要求的提高,学术界和生产企业正在通过微生物诱变、多菌种发酵、生物酶制剂应用等多种方式改善发酵过程中生物酶的种类和活性,以进一步提升酿造酱油的品质。该文重点综述了酱油酿造过程中的关键微生物、生物酶及其研究进展和在酱油中的应用,以期对利用微生物、生物酶制剂提升酱油品质提供理论指导。