Metabolomics mechanism of traditional soy sauce associated with fermentation time

The increasing of consumer demand has forced the small scale soy sauce factories to expand the quality and quantity of their production. However, they have a major problem on the duration of spontaneous fermentation for the production of moromi which take at least 2 months time. Therefore, an effort to shorten the fermentation time is proposed in this study by the applications of controlled fermentation using protease producing microbes. This study was aimed to compare the spontaneous and controlled fermentation of moromi using a single P. halophilus FNCC 0033 as well as a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 as the inoculum for extended fermentation process of soybean in salt solution at pH 8.0. The quality parameter of moromi observed were pH, dissolved protein, total nitrogen, microbial count, and sensory evaluation by expert panelist. The result showed that controlled fermentation of moromi using both single P. halophilus FNCC 0033 or a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 could shorten the duration of moromi fermentation time, from usually 8 weeks becomes 2 weeks only. The highest dissolve proteins content was detected in the moromi prepared by a single P. halophilus FNCC 0033 rather than its combination with Z. rouxii FNCC 3008. Moreover, result of sensory evaluation showed that P. halophilus FNCC 0033 fermented moromi exhibit more acidic flavor, indicating the ability of this lactic acid producing bacteria in producing both protease and lactic acids during the fermentation activity. Keywords: moromi, Pediococcus halophilus, soy sauce, Zygosaccharomyces rouxii

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Antioxidant Activity and Contents of Total Phenolic, Monacolin K, GABA and Citrinin of Monascus-Fermented Soy Sauce

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.807-809.2066 ◽

2013 ◽

Vol 807-809 ◽

pp. 2066-2070 ◽

Cited By ~ 5

Author(s):

Wen Yu Hsiao ◽

Kao Long Gu ◽

Yih Ming Weng

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Soy Sauce ◽

Total Phenolic ◽

Scavenging Activity ◽

Monacolin K ◽

Fermentation Time

In this study, antioxidant activity, contents of total phenolic, monacolin K, GABA, and citrinin as well as sensory evaluation of Monascus-fermented soy sauces were investigated. The soy sauces included tradtional soy sauce (S1), soy sauce fermented with commercial red mold (S2) and soy sauce fermented with lab-cultivated red mold (S3). The final DPPH free radical scavenging activity of soy sauces S1, S2 and S3 were 92.2%, 94.8% and 95.0%, respectively. The total phenolic content in soy sauces S1, S2 and S3 were 724.6, 800.2, and 885.7 μg gallic acid/mL, respectively. Total phenol contents soy sauce increased as fermentation time increased. Contents of monacolin K in S1, S2 and S3 were 0.00, 97.0 and 57.62 μg/mL. The content of GABA in S1, S2 and S3 were 14.46, 35.47 and 36.37μg/mL. The citrinin was not detected in all soy sauce samples.

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Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Foods ◽

10.3390/foods9030320 ◽

2020 ◽

Vol 9 (3) ◽

pp. 320

Author(s):

Jhih-Ying Ciou ◽

Lu-Sheng Hsieh ◽

Tzu-Tai Lee ◽

Chang-Wei Hsieh

Keyword(s):

Total Nitrogen ◽

Ph Value ◽

Salt Water ◽

Ammonia Nitrogen ◽

Soy Sauce ◽

Fish Sauce ◽

Fermentation Time ◽

Black Bean ◽

Two Stages ◽

Fermentation Stage

Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji. The experiment was divided into two stages. In the pre-fermentation stage, a suitable fermentation time with no salt added was determined. In the later fermentation stage, two preformatted samples of 4 and 7 days were added to salt water at 20 °Bé. In the pre-fermentation stage, the results show that the protease activity increased as time passed, but the pH value decreased. The highest browning degree was achieved after 120 days. In the later fermentation period, the total nitrogen contents for both experimental groups of 4 days and 7 days reached up to twice that of soy sauce. The total nitrogen content increased with time. In addition, the level of ammonia nitrogen increased from 0.08 to 0.15 g/dL in the first month. In conclusion, a new flavor of fermented sauce was produced in a shorter time and more effectively by combining tuna cooking juice and black bean.

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Effect of Fermentation Time on the Physicochemical Properties of Palm Oil

i-manager’s Journal on Future Engineering and Technology ◽

10.26634/jfet.11.4.8109 ◽

2016 ◽

Vol 11 (4) ◽

pp. 14

Author(s):

CHIDIEBERE UCHE ◽

E.O. EKUMANKAMA ◽

ADAKU OGBA PROMISE ◽

KELECHI UCHE ◽

◽

...

Keyword(s):

Physicochemical Properties ◽

Palm Oil ◽

Fermentation Time

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PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

Jurnal Teknologi Lingkungan ◽

10.29122/jtl.v13i1.1409 ◽

2016 ◽

Vol 13 (1) ◽

pp. 93

Author(s):

Titin Yulinery ◽

Ratih M.Dewi

Keyword(s):

Saccharomyces Cerevisiae ◽

Deinococcus Radiodurans ◽

Test Preparation ◽

Quality Parameters ◽

Soy Sauce ◽

Yeast Saccharomyces Cerevisiae ◽

Microbiological Test ◽

Bacterial Contaminants ◽

Minimum Number ◽

Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

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PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)

Jurnal Kesehatan Kusuma Husada ◽

10.34035/jk.v12i1.552 ◽

2020 ◽

pp. 53-61

Author(s):

Nada Nabila Sari ◽

S Suharyanto

Keyword(s):

Extraction Method ◽

Positive Sample ◽

Total Flavonoid ◽

Test Results ◽

Fermentation Time ◽

Flavonoid Compounds ◽

Community People ◽

Qualitative Test ◽

Seed Extracts

Biji nangka kurang diminati oleh masyarakat sebagai bahan pangan. Biji nangka memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai pengobatan. Tujuan peneliti adalah untuk mengetahui pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.) yang dilakukan dengan alat spektrofotometer UV-Vis. Manfaat dari penelitian untuk menambah wawasan di bidang farmasi khususnya tentang ilmu kimia amami mengenai pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.). Metode ekstraksi yang digunakan adalah metode maserasi dengan mengunakan pelarut etanol 96%. Identifikasi kualitatif mengunakan uji Shinoda, uji NaOH 10%, uji H2SO4 (pekat). Hasil uji kualitatif menunjukan sampel positif mengandung flavonoid. Kesimpulan pada hasil penelitian penetapan kadar flavonoid total yang terkandung dalam ekstrak tape biji nangka pada hari ke-0 sebesar 2,9146±0,0245 mgQE/gram ekstrak, pada hari ke-1 sebesar 3,3050±0,0240 mgQE/gram ekstrak, pada hari ke-2 sebesar 3,6829±0,0244 mgQE/gram ekstrak, dan pada hari ke-3 sebesar 4,0488±0,0244 mgQE/gram ekstrak. Jackfruit seeds are less interest by the community (people) as food. Jackfruit seeds containing flavonoid compounds where it can be used as a treatment. The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. The benefits of research to add insight in the field of pharmacy especially about chemistry of amami regarding effect of fermentation time on total flavonoid levels in jackfruit seed “tape” extract (Artocarpus heterophylla Lamk.). Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. Conclusions on the results of the experiment are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245 mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/gram and on day-3 was 4.0488±0.024 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.

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