Journal
FOOD RESEARCH INTERNATIONAL
Volume 138, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109686
Keywords
Bacillus subtilis; Fermented soymilk; H-1 NMR metabolomics; Differential metabolites; Metabolic pathways
Categories
Funding
- Soy industry technology system, China [CARS-02-PS29]
- Construction of Typical Agricultural Product Quality Index System and Screening and Verification of Characteristic Index, China [GJFP2019043]
Ask authors/readers for more resources
Microbial fermentation can endow food with unique flavors, increase its nutritional value and enhance functional characteristics. Our previous research has shown that liquid fermentation of soymilk by Bacillus subtilis BSNK-5 imparted new functional properties of to the fermented product via production of nattokinase. In this study, in order to further investigate the changes in the flavor, nutritional quality and functional characteristics of soymilk during fermentation using proton nuclear magnetic resonance (H-1 NMR) metabolomics to monitor the metabolite profile of BSNK-5-fermented soymilk. A total of 44 differential metabolites were identified between BSNK-5-fermented soymilk and uninoculated/unfermented soymilk, among which the levels of flavor-related substances (acetate, isovalerate and 2-methylbutyrate), nutrient-related substances (12 free amino acids), and functional substances (taurine, GABA and genistein) significantly increased after fermentation. These metabolites were closely associated with eight potential metabolic pathways. This work highlighted the significance of B SNK5 strain in improving the nutritional quality and functional characteristics of fermented soymilk; however, the use of the strain also caused flavor deterioration. This study lays a theoretical foundation for the improvement and development of fermented soy products via liquid fermentation with B. subtilis.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available