Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 3, Pages 263-268Publisher
WILEY
DOI: 10.1111/j.1365-2621.2005.01150.x
Keywords
component change; Douchi; fermentation
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Douchi, a traditional fermented soybean product that originated in China, has been consumed since ancient times as a food seasoning. The influence of fermentation on the chemical components of naturally fermented douchi and Aspergillus egypticus pure-cultured douchi was investigated. Changes in per cent and/or concentration of amino-type nitrogen, total acid, reducing sugar, organic acid, amino acids (AA) and isoflavone, along with the neutral protease and beta-glucosidase activities during the fermentation, were analysed. The results indicated that fermentation had a significant effect on the concentration of chemical components. The concentration of all free amino acids (FAA) increased gradually during fermentation, to a maximum of 109.54 mg g(-1) in 15-day fermented products. The main organic acids in douchi are 7.788 and 17.778 mg g(-1), respectively. During fermentation, the contents of daidzin and genistin decreased from 160.7 and 207.9 to 7.54 and 24.12 mu g g(-1) respectively. Daidzein and genistein increased from 18.2 and 16.9 to 63.4 and 84.6 mu g g(-1), respectively.
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