Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum

ZHAO Chaofan; WU Shanshan; ZHAO Wenjun; PENG Dong; HUANG Junyuan; DU Bing; LI Pan

doi:10.13386/j.issn1002-0306.2022030095

Volume 43 Issue 23

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(23): 144-152. > DOI: 10.13386/j.issn1002-0306.2022030095

ZHAO Chaofan, WU Shanshan, ZHAO Wenjun, et al. Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum[J]. Science and Technology of Food Industry, 2022, 43(23): 144−152. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030095.

Citation:

PDF (4785 KB)

Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum

College of Food Science, South China Agricultural University, Guangzhou 510642, China

More Information

Received Date: March 08, 2022
Available Online: October 20, 2022

Graphical Abstract

Abstract

Abstract

In present study, Rhizopus chinensis 12 mixed fermentation with Bacillus sp. DU-106 were performed to improve the quality and flavor of Semen Sojae Praeparatum (SSP). The levels of physicochemical characteristics, bioactive compounds, free amino acids, and volatile components during the mixed fermentation process were monitored. Compared to SSP fermented only with R. chinensis 12, the levels of physicochemical characteristics were not obviously changed after mixed fermentation. However, thrombolytic enzyme activity and soy isoflavone content after mixed fermentation were significantly higher when compared to those of SSP fermented only with R. chinensis 12, and reached to 3927.84 IU/g and 3.91 mg/g, respectively. The amount of bitter amino acids and umami amino acids after mixed fermentation slightly lower than those of SSP fermented only with R. chinensis 12. The contents of flavor composition were considerably altered after mixed fermentation, of which, the pyrazine prevailed in SSP fermented only with R. chinensis 12, while, alkane predominated in SSP after mixed fermentation. Overall, the Rhizopus chinensis 12 mixed fermentation with Bacillus sp. DU-106 contributed to improve the thrombolytic activity, free amino acid content, and flavors of SSP.
- Semen Sojae Preparatum,
- Rhizopus chinensis 12,
- mixed fermentation,
- thrombolytic enzyme,
- volatile components

FullText(HTML)

References (39)

References

[1]	LI T N, ZHANG X R, ZENG Y J, et al. Semen Sojae Preparatum as a traditional chinese medicine: Manufacturing technology, bioactive compounds, microbiology and medicinal function[J]. Food Reviews International,2021(1):1−26.
[2]	秦琦, 张英蕾, 张守文. 黑豆的营养保健价值及研究进展[J]. 中国食品添加剂,2015(7):145−150. [QIN Qi, ZHANG Yinglei, ZHANG Shouwen. The nutritional value and research progress of black soybean[J]. China Food Additives,2015(7):145−150. doi: 10.3969/j.issn.1006-2513.2015.07.016
[3]	梁鹏宇, 潘霞, 任宇豪, 等. 溶栓酶的研究进展[J]. 广西科学,2017,24(1):77−82. [LIANG Pengyu, PAN Xia, REN Yuhao, et al. Research progress of thrombolytic enzymes[J]. Guangxi Sciences,2017,24(1):77−82. doi: 10.13656/j.cnki.gxkx.20170116.002
[4]	李响, 张绵松, 尹培培, 等. 不同菌株对发酵大豆后熟期间品质特性的影响[J]. 食品工业科技,2018,39(24):139−144. [LI Xiang, ZHANG Miansong, YIN Peipei, et al. Effects of different strains on quality characteristics of fermented soybean during ripening[J]. Science and Technology of Food Industry,2018,39(24):139−144. doi: 10.13386/j.issn1002-0306.2018.24.025
[5]	李俊健, 黄剑钊, 林锦铭, 等. 具有高溶栓活性的淡豆豉制备工艺优化及成分分析[J]. 中国调味品,2021,46(7):7−10,21. [LI Junjian, HUANG Jianzhao, LIN Jinming, et al. Optimization of preparation process and component analysis of Semen Sojae Praeparatum with high thrombolytic activity[J]. China Condiment,2021,46(7):7−10,21. doi: 10.3969/j.issn.1000-9973.2021.07.002
[6]	崔宪, 刘容旭, 姜帆, 等. 植物乳杆菌发酵对大豆分离蛋白功能性质影响研究[J]. 食品工业科技,2016,37(3):177−180,186. [CUI Xian, LIU Rongxu, JIANG Fan, et al. Effect of fermentation by Lactobacillus plantrum on functional properties of soybean protein[J]. Science and Technology of Food Industry,2016,37(3):177−180,186. doi: 10.13386/j.issn1002-0306.2016.03.029
[7]	文鹤, 刘江崟, 胡祥飞, 等. 一株产香酵母Trichomonascus ciferrii的分离鉴定及其纯种发酵豆豉的挥发性成分分析[J]. 食品与发酵工业,2021,47(16):152−158. [WEN He, LIU Jiangyin, HU Xiangfei, et al. Volatile compounds in Douchi fermented by an aromatic yeast Trihomonascus ciferrii isolated from Aspergillus-type Douchi[J]. Food and Fermentation Industries,2021,47(16):152−158.
[8]	温嘉敏, 蔡尤林, 黎攀, 等. 应用中国根霉12发酵制备高溶栓活性淡豆豉的条件优化[J]. 食品工业科技,2018,39(20):98−104. [WEN Jiamin, CAI Youlin, LI Pan, et al. Optimization of conditions for using Rhizopus chinesisi 12 to ferment and produce Semen Sojae Praeparatum with high-activity fibrinolytic enzyme[J]. Science and Technology of Food Industry,2018,39(20):98−104. doi: 10.13386/j.issn1002-0306.2018.20.017
[9]	林王敏, 翁倩倩, 邓爱平, 等. 淡豆豉的发酵工艺沿革及过程控制概述[J]. 中国实验方剂学杂志,2021,27(11):222−232. [LIN Wangmin, WENG Qianqian, DENG Aiping, et al. An overiew of fermentation technology evolution and process control of Semen Sojae Praeparatum[J]. Chinese Journal of Experimental Traditional Medical Formulae,2021,27(11):222−232. doi: 10.13422/j.cnki.syfjx.20210165
[10]	陈怡, 刘洋, 覃业优, 等. 淡豆豉的生理活性和生产工艺研究进展[J]. 食品安全质量检测学报,2020,11(17):5948−5954. [CHEN Yi, LIU Yang, QIN Yeyou, et al. Research progress on physiological activity and processing technology of Semen Sojae Praepatum[J]. Journal of Food Safety & Quality,2020,11(17):5948−5954. doi: 10.19812/j.cnki.jfsq11-5956/ts.2020.17.027
[11]	国家卫生健康委, 市场监管总局. GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016 National Health Commission of the People’s of China, State Administration for Market Regulation. GB 4789.2-2016 National food safety standard Food microbiology test Determination of total bacterial colony[S]. Beijing: China Standards Press, 2016.
[12]	张学英, 黄忠意, 章发盛, 等. 两种检测还原糖方法的比较[J]. 食品与机械,2017,33(2):66−69. [ZHANG Xueying, HUANG Zhongyi, ZHANG Fasheng, et al. Comparative study on two methods for sugar detection in Jerusalem artichoke[J]. Food & Machinery,2017,33(2):66−69. doi: 10.13652/j.issn.1003-5788.2017.02.014
[13]	国家卫生健康委, 市场监管总局. GB 12456-2021 食品安全国家标准食品中总酸的测定[S]. 北京: 中国标准出版社, 2021 National Health Commission of the People’s of China, State Administration for Market Regulation. GB 12456-2021 National food safety standard Determination of total acid in food[S]. Beijing: China Standards Press, 2021.
[14]	SHEN X L, YANG Z L, XUE J J, et al. Comparison of Kjeldahl and Dumas combustion methods for determination of nitrogen content in animal manures[J]. Editorial Office of Transactions of the Chinese Society of Agricultural Engineering,2012,28(17):205−209.
[15]	国家卫生健康委, 市场监管总局. GB 5009.6-2016 食品安全国家标准食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016 National Health Commission of the People’s of China, State Administration for Market Regulation. GB 5009.6-2016 National food safety standard Determination of fat in food[S]. Beijing: China Standards Press, 2016.
[16]	国家卫生健康委, 市场监管总局. GB 5009.4-2016 食品安全国家标准食品中灰分的测定[S]. 北京: 中国标准出版社, 2016 National Health Commission of the People’s of China, State Administration for Market Regulation. GB 5009.4-2016 National food safety standard Determination of ash in food[S]. Beijing: China Standards Press, 2016.
[17]	国家卫生健康委, 市场监管总局. GB 5009.235-2016 食品安全国家标准食品中氨基酸态氮的测定[S]. 北京: 中国标准出版社, 2016 National Health Commission of the People’s of China, State Administration for Market Regulation. GB 5009.235-2016 National food safety standard Determination of amino acid nitrogen in food[S]. Beijing: China Standards Press, 2016.
[18]	邵荣军, 陈斌, 郝友进, 等. 中国传统发酵食品中溶栓酶活性检测方法比较[J]. 重庆师范大学学报(自然科学版),2012,29(4):88−92. [SHAO Rongjun, CHEN Bin, HAO Youjin, et al. Comparison between methods of detecting thrombolytic enzyme activity in chinese traditional fermented food[J]. Journal of Chongqing Normal University (Natural Science),2012,29(4):88−92.
[19]	史小峰, 栾广忠, 曹万新. 传统发酵豆制品中γ-氨基丁酸的比色测定[J]. 中国调味品,2008(3):76−81. [SHI Xiaofeng, LUAN Guangzhong, CAO Wanxin. Determination of γ-aminobutyric acid content in Chinese traditional fermented soybean products by colorimetry[J]. China Condiment,2008(3):76−81. doi: 10.3969/j.issn.1000-9973.2008.03.017
[20]	孙君明, 孙宝利, 韩粉霞, 等. 快速检测大豆籽粒中十二种异黄酮组分的HPLC方法[J]. 中国农业科学,2009,42(7):2491−2498. [SUN Junming, SUN Baoli, HAN Fenxia, et al. A Rapid HPLC method for determination of 12 isoflavone components in soybean seeds[J]. Scientia Agricultura Sinica,2009,42(7):2491−2498. doi: 10.3864/j.issn.0578-1752.2009.07.029
[21]	GUO L P, HUANG L, CHENG X, et al. Volatile flavor profile and sensory properties of vegetable soybean[J]. Molecules,2022,27(3):939. doi: 10.3390/molecules27030939
[22]	陆宽, 王雪雅, 孙小静, 等. 电子鼻结合顶空SPME-GC-MS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J]. 食品科学,2018,39(4):199−205. [LU Kuan, WANG Xueya, SUN Xiaojing, et al. Analysis of the volatile components of fermented hot pepper from different varieties grown in Guizhou by electronic nose combined with SPME-GC-MS[J]. Food Science,2018,39(4):199−205. doi: 10.7506/spkx1002-6630-201804030
[23]	蒋立文, 谢艳华, 李跑, 等. HS-SPME/GC-MS和电子感官技术分析毛霉型淡豆豉发酵过程中风味品质[J]. 核农学报,2020,34(7):1497−1506. [JIANG Liwen, XIE Yanhua, LI Pao, et al. Analysis of the volatile flavor components and quality of mucor-type Douchi with HS-SPME/GC-MS method and electric-sense techno-logy[J]. Journal of Nuclear Agricultural Sciences,2020,34(7):1497−1506. doi: 10.11869/j.issn.100-8551.2020.07.1497
[24]	邵良伟, 邹强, 张琼, 等. 潼川豆豉制曲过程中理化指标变化规律[J]. 中国调味品,2019,44(10):14−17. [SHAO Liangwei, ZOU Qiang, ZHANG Qiong, et al. Changes of physicochemical indexes in Koji-making process of Tongchuan fermented soya beans[J]. China Condiment,2019,44(10):14−17. doi: 10.3969/j.issn.1000-9973.2019.10.004
[25]	FU J, LI L, YANG X Q. Specificity of carboxy peptidases from Actinomucor elegans and their debittering effect on soybean protein hydrolysates[J]. Applied Biochemistry and Biotechnology,2011,165(5−6):1201−1210. doi: 10.1007/s12010-011-9338-4
[26]	HU Q H, ZHANG X, PAN Y, et al. Allopurinol, quercetin and rutin ameliorate renal NLRP3 inflammasome activation and lipid accumulation in fructose-fed rats[J]. Biochem Pharmacol,2012,84(1):113−125. doi: 10.1016/j.bcp.2012.03.005
[27]	王悦齐, 吴燕燕, 李来好, 等. 抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J]. 食品科学,2017,38(8):231−238. [WANG Yueqi, WU Yanyan, LI Laihao, et al. Effect of antioxidant lactic acid bacteria on lipid oxidation of dry-cured hairtail and their principal components analysis[J]. Food Science,2017,38(8):231−238. doi: 10.7506/spkx1002-6630-201708036
[28]	曹冬英, 李鸷, 许文, 等. 4种市售黑豆及成品淡豆豉中异黄酮含量分析[J]. 药学研究,2020,39(10):581−584. [CAO Dongying, LI Zhi, XU Wen, et al. Analysis of isoflavones in four species of commercial available black beans and finished Sojae Semen Praeparatum[J]. Journal of Pharmaceutical Research,2020,39(10):581−584. doi: 10.13506/j.cnki.jpr.2020.10.007
[29]	赵佳琪, 王满元, 陈红, 等. 淡豆豉发酵制备过程异黄酮变化规律研究[J]. 中国现代中药,2021,23(10):1788−1795. [ZHAO Jiaqi, WANG Manyuan, CHEN Hong, et al. Changes of isoflavones during fermentation process of Sojae Semen Praeparatum[J]. Modern Chinese Medicine,2021,23(10):1788−1795. doi: 10.13313/j.issn.1673-4890.20210108008
[30]	陈青峰, 贺婧, 谢小梅, 等. 淡豆豉炮制中γ-氨基丁酸含量测定及其抗抑郁作用研究[J]. 药物评价研究,2021,44(4):688−694. [CHEN Qingfeng, HE Jing, XIE Xiaomei, et al. Determination of content of γ-aminobutyric acid and its antidepressant effect at different time points during processing of Semen Sojae Praeparatum[J]. Drug Evaluation Research,2021,44(4):688−694.
[31]	索化夷, 骞宇, 卢露, 等.永川豆豉传统发酵过程中的大豆异黄酮变化[J]. 食品科学,2012,33(8):270−273. [SUO Huayi, QIAN Yu, LU Lu, et al. Changes in soybean isoflavone of Yongchuan Douchi at different stages during traditional fermentation[J]. Food Science,2012,33(8):270−273.
[32]	ZHOU Y J, WANG X S, CHEN Y, et al. Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef[J]. Journal of Food Processing and Preservation,2021,45(4):15345.
[33]	高雅鑫, 倪楠, 许斌, 等. 枯草芽孢杆菌BSNK-5发酵豆乳特有风味物质研究[J]. 食品与发酵工业,2020,46(15):258−264. [GAO Yaxin, NI Nan, XU Bin, et al. Exploration on the peculiar flavor of fermented soymilk by Bacillus subtilis BSNK-5[J]. Food and Fermentation Industries,2020,46(15):258−264. doi: 10.13995/j.cnki.11-1802/ts.023635
[34]	汤启成, 曾凡玉, 汪学荣, 等. 毛霉型豆豉与曲霉型豆豉挥发性成分的GC-MS分析[J]. 食品工业,2016,37(10):274−278. [TANG Qicheng, ZENG Fanyu, WANG Xuerong, et al. GC-MS analysis of volatile components in mucor-fermented soybean and Aspergillus-fermented soybean[J]. The Food Industry,2016,37(10):274−278.
[35]	秦晓. 养殖暗纹东方鲀风味物质鉴定分析[D]. 上海: 上海海洋大学, 2015, 16-18 QIN Xiao. Characterization of flavor substances of farmed Takifugu obscurus[D]. Shanghai: Shanghai Ocean University, 2015, 16-18.
[36]	DENG S B, CUI H P, HAYAT K, et al. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model[J]. Food Chemistry,2022:382.
[37]	邹强, 危梦, 张孝琴, 等. 顶空固相微萃取法对两种毛霉型淡豆豉风味分析[J]. 食品研究与开发,2021,42(5):159−163. [ZOU Qiang, WEI Meng, ZHANG Xiaoqin, et al. Analysis of flavor of two mucor-type Douchi by headspace solid-phase microextraction method[J]. Food Research and Development,2021,42(5):159−163. doi: 10.12161/j.issn.1005-6521.2021.05.027
[38]	PU Y F, DING T, LÜ R L, et al. Effect of drying and storage on the volatile compounds of jujube fruit detected by electronic nose and GC-MS[J]. Food Science and Technology Research,2019,24(6):1039.
[39]	XIN Y, LIMIN Z, LU Y. Research on of the sausage flavour by GC-MS and electronic nose[J]. Journal of Physics: Conference Series,2019,1237(2):022158. doi: 10.1088/1742-6596/1237/2/022158

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (249) PDF downloads (22)

Science and Technology of Food Industry

Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content