scholarly journals 3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen

2014 ◽  
Vol 14 (1) ◽  
pp. 48-66 ◽  
Author(s):  
Bai Qin Lee ◽  
Sook Mei Khor
Keyword(s):  
Soy Sauce ◽  
Potential Carcinogen

scholarly journals Transposition of IS4Family Insertion Sequences ISTeha3, ISTeha4, and ISTeha5into thearcOperon Disrupts Arginine Deiminase System inTetragenococcus halophilus

2019 ◽  
Vol 85 (10) ◽  
Author(s):  
Takura Wakinaka ◽  
Jun Watanabe
Keyword(s):  
Insertion Sequence ◽  
Starter Culture ◽  
Arginine Deiminase ◽  
Soy Sauce ◽  
Target Sequence ◽  
Insertion Sequences ◽  
Content Type ◽  
Reading Frame ◽  
Wild Strains ◽  
Potential Carcinogen

ABSTRACTTetragenococcus halophilus, a halophilic lactic acid bacterium, is often used as a starter culture in the manufacturing of soy sauce.T. halophiluspossesses an arginine deiminase system, which is responsible for the accumulation of citrulline, the main precursor of the potential carcinogen ethyl carbamate. In this study, we generated five derivatives lacking arginine deiminase activity fromT. halophilusNBRC 12172 by UV irradiation. Using these derivatives as a fermentation starter prevented arginine deimination in soy sauce. DNA sequence analysis of the derivatives revealed that novel IS4family insertion sequences, designated ISTeha3, ISTeha4, and ISTeha5, were transposed into the region around the arginine deiminase (arc) operon in the mutants. These insertion sequences contain a single open reading frame encoding a putative transposase and 13- to 15-bp inverted repeats at both termini, which are adjacent to 7- to 9-bp duplications of the target sequence. Investigation of wild strains isolated from soy sauce mash incapable of arginine deimination also indicated that insertion sequences are involved in the disruption of the arginine deiminase system inT. halophilus.IMPORTANCEInsertion sequences play important roles in bacterial evolution and are frequently utilized in mutagenesis systems. However, the intrinsic insertion sequences of tetragenococci are not well characterized. Here, we identified three active insertion sequences ofT. halophilusby transposition into the region around thearcoperon. This report provides an example of insertion sequence-mediated generation and evolution ofT. halophilusand primary information about their characteristics.

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

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

Production of Savory Flavors in Hydrolysate of Soy Sauce Residue Using Reaction Flavor Technology

2018 ◽  
Vol 47 (2) ◽  
pp. 161-167
Author(s):  
Yong-Jun Cha ◽  
Wenfeng Wang ◽  
Eun-Ju Kim ◽  
Eun-Ju Kim
Keyword(s):  
Soy Sauce

Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

2015 ◽  
Vol 44 (6) ◽  
pp. 847-853 ◽  
Author(s):  
Sunyoung Park ◽  
Sangki Lee ◽  
Suin Park ◽  
Inyong Kim ◽  
Yoonhwa Jeong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soy Sauce

Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts

2014 ◽  
Vol 43 (6) ◽  
pp. 854-858 ◽  
Author(s):  
Yu-Jin Shin ◽  
Chang-Kwon Lee ◽  
Hyun-Jin Kim ◽  
Hyoun-Sung Kim ◽  
Han-Geuk Seo ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Hypertensive Activity

Aroma and Uniqueness of Soy Sauce

2007 ◽  
Vol 38 (3) ◽  
pp. 163-172 ◽  
Author(s):  
Tadanobu NAKADAI
Keyword(s):  
Soy Sauce

scholarly journals Studies on Shinshiki Shoyu (Semi-chemical Soy Sauce). Part II

1960 ◽  
Vol 34 (3) ◽  
pp. 223-228 ◽  
Author(s):  
Takahiro UENO ◽  
Akio NOBUHARA
Keyword(s):  
Soy Sauce

scholarly journals Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 441
Author(s):  
Yan Yan ◽  
Shuang Chen ◽  
Yao Nie ◽  
Yan Xu
Keyword(s):  
Mass Spectrometry ◽  
Quantitative Analysis ◽  
Ultra Performance Liquid Chromatography ◽  
Alcohol Solution ◽  
Soy Sauce ◽  
Tandem Mass ◽  
Odor Thresholds ◽  
Quantitative Results ◽  
Odor Activity Value ◽  
The Impact

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

2021 ◽  
Author(s):  
Yun‐Cheng Li ◽  
Jia‐Wei Rao ◽  
Fan‐Bing Meng ◽  
Zhong‐Wei Wang ◽  
Da‐Yu Liu ◽  
...  
Keyword(s):  
Adaptive Evolution ◽  
Soy Sauce ◽  
Salt Tolerant
Sign in / Sign up

Export Citation Format

Share Document