☆ 4.7 Review

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2023)

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Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

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Summary: This article summarizes the flavor components and their synthesis pathways in traditional fermented bean condiments (TFBCs), and explores the potential factors affecting flavor formation. The article also raises questions that need further research, such as the research focus on flavor component detection and synthesis pathways. Overall, raw materials, microbial composition, fermentation process, environment and climate, fermentation period and salinity are closely related to flavor formation and may be the reasons for the huge difference in flavor components.

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Summary: Umami peptides are important taste substances in fermented foods. The understanding of umami mechanism is unclear due to the absence of known microbiota-derived umami peptides. Tetragenococcus halophilus, a dominant fermentation bacteria, was found to be a potential source of umami peptides. Three novel microbiota-derived peptides (DFE, LAGE, and QLQ) were identified and only DFE had umami and umami-enhancing abilities. Molecular docking studies revealed that DFE binds to T1R1/T1R3 receptors through hydrogen bonding and electrostatic interactions. This study highlights the critical role of microbiota-derived peptides in the umami taste of fermented foods.

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Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities

Libo Liu et al.

Summary: Traditional fermented soybean food has become an important part of people's diet due to its unique flavors and improved health benefits. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. The review also identifies four major challenges faced by traditional fermented soybean foods, including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. It concludes that establishing scientific quality standards and innovative fermentation processes are potential solutions to address these issues and improve the safety of traditional fermented soybean products.

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iProbiotics: a machine learning platform for rapid identification of probiotic properties from whole-genome primary sequences

Yu Sun et al.

Summary: Lactic acid bacteria consortia are commonly found in food and some possess probiotic properties. This study developed a machine learning-based platform using genomic data to identify probiotics. Results showed diverse oligonucleotide composition in probiotic genomes and a bias towards genes/pathways related to probiotic function. The study also created an online bioinformatic tool, iProbiotics, for rapid probiotic screening.

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Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties

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LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Xiao Zhang et al.

Summary: The study found that there were differences in the levels of free amino acids and flavor compounds between NIS and AIS fermentations, as well as variations in microbial community compositions. Specific microbial taxa were identified to play distinct roles in metabolite transformations, contributing to the understanding of flavor formation mechanisms in soybean paste production.

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Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

Ke Li et al.

Summary: The study found that various volatile flavor compounds were formed during the post-fermentation of Sufu, with glutamic acid being the main free amino acid contributing to its taste. Microorganisms such as Leuconostoc play a significant role in the flavor formation of Sufu.

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Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk

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Summary: The capability of Lactiplantibacillus plantarum X7021 in soymilk fermentation was evaluated, and the results showed that the strain promoted growth, acidification, viscosity generation, reduced purine and total isoflavone content, and produced more volatile compounds.

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Ben Wu et al.

Summary: Umami substances have gained attention in the food industry as potential replacers for sodium or fat to enhance food palatability. Understanding the mechanisms of umami taste perception, from receptor level to brain imaging, is crucial. Research into umami taste perception should not only focus on oral perception, but also on the broader signaling mechanisms throughout the body and interactions between the brain and gut.

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Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage

Hongzhi Ling et al.

Summary: A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the microbial communities of the soybean paste at the phylum level, bacterial profiles of different samples were different at genus level. Fifty-one VOCs were identified from soybean paste, most of which existed in the early storage stage. Most esters and alcohols decreased with the extension of the storage time, while acids and pyrazines accumulated in the later period of storage.

FOOD CHEMISTRY (2022)

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Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto

Xuefeng Chen et al.

Summary: The study revealed that Bacillus subtilis natto had a significant influence on the variation of pivotal substances during soybean fermentation, leading to decreased polysaccharide contents, particularly in glucose and galactose, and increased levels of isoflavone aglycone. Additionally, there was a notable increase in SCFAs contents and the detection of amino acids and volatile components in the fermented soybean.

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Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick

Hyung Min Kim et al.

Summary: “This study investigated the general fermentation characteristics of doenjang-meju, a traditional Korean soybean brick. It analyzed the microbial communities and metabolic compounds during fermentation, and identified Bacillus and/or lactic acid bacteria (LAB) and Aspergillus as the dominant microorganisms. The major sugars, carbon compounds, organic acids, and biogenic amines were also identified, as well as the major volatile compounds. However, there were significant variations in the profiles of microbial communities, metabolites, and volatile compounds among samples. Principal component analysis revealed two different fermentation features, Bacillus-dominated and LAB-dominated, each with different profiles of metabolites and volatile compounds. The study also found strong negative correlation between Bacillus and LAB, and positive correlations between specific microorganisms and certain compounds produced during fermentation.”

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Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor

Jingwen Wang et al.

Summary: Yeast has a significant impact on the formation of desirable aroma in soy sauce fermentation. This study identified 18 yeast genera in seven soy sauce residues and found three potential aroma-enhancing yeast species. These findings are of great importance for the development and application of flavor functional yeasts in soy sauce fermentation.

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Manon Juenger et al.

Summary: This study identified 34 key tastants in soy sauce, including 14 newly discovered peptides that enhance umami, kokumi, and salt tastes. The research highlights the importance of fermentation in taste formation and suggests the use of specific microorganisms to tailor the taste profile of soy sauces, particularly the salt taste sensation.

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Summary: This study investigated the metabolite changes in soymilk fermented by Bacillus subtilis BSNK-5 using comparative metabolomics. The results showed that the metabolites were gradually enriched and stabilized with the extension of fermentation time. BSNK-5 effectively degraded the macromolecular substances of soymilk into small molecules, affecting the nutritional and functional properties of fermented soymilk.

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Da Min Jeong et al.

Summary: This study conducted genomic analysis and physiological characterization of two Debaryomyces spp. yeast isolates obtained from Korean traditional fermented soy sauce. The results showed that these yeast isolates have halotolerance and improved growth in the presence of high concentrations of salt. They also have the ability to produce various flavor compounds and exhibit high bioconversion activity. Furthermore, they showed immunomodulatory activity and were confirmed to be safe.

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Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

Ting Zhou et al.

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The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi

Lin Zhang et al.

Summary: This study investigated the contributions of different strains and coculture patterns to microbial community diversity and metabolites in high-salt liquid-state fermentation of soy sauce. It was found that strain QH-25 of Z. rouxii contributed more metabolites to the fermentation than strain QH-1, particularly increasing volatile components. The results suggest that the unique flavor of soy sauce is closely related to the metabolic characteristics of Z. rouxii strains, whether cultured singly or cocultured with C. versatilis.

FOOD RESEARCH INTERNATIONAL (2021)

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Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation

Di Yao et al.

Summary: This study used high-throughput sequencing and chemical analysis to reveal the microbial succession and metabolite changes during the fermentation stages of CS sufu production, showing significant differences in microbial communities and enriched flavor compounds at different stages. Sweet and umami amino acids predominantly contributed to the taste, while esters accounted for the highest proportion of flavor compounds.

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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen et al.

Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.

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Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Feiyu An et al.

Summary: By utilizing metatranscriptome sequencing and chemical analysis methods, the study found a correlation between active microorganisms and flavor substances in Dajiang, with Lactobacillus and Tetragenococcus identified as core genera affecting its color and flavor. These microorganisms produce enzymes to catalyze the generation of flavor substances in Dajiang.

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Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi

Yu Zhang et al.

Summary: The natural type Yongchuan douchi had better quality and richness in volatile components after post-fermentation compared to the artificial type, which may be due to the high abundance of Candida genera in the artificial type leading to a bitter aftertaste.

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Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

Yulin Lu et al.

Summary: A total of 100 aroma compounds were detected, with 24 compounds identified as important. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were determined to be the key aroma compounds of Zhuhoujiang.

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Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity

Carmen Diez-Simon et al.

Summary: The study demonstrates that differences in aroma, taste, color, and texture of different types of soy sauce are mainly due to variations in country of origin, production process, and ingredient ratios. While soy sauce can now be produced without microorganisms for a shorter and cheaper process, there may be a loss of flavor. Analyzing volatile compounds using SBSE-GC-MS technology can identify significant differences between fermented and non-fermented soy sauces.

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High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)

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Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

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Evaluation of seed chemical quality traits and sensory properties of natto soybean

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Horizontal gene transfer among microorganisms in food: Current knowledge and future perspectives

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Reduction of the Off-Flavor Volatile Generated by the Yogurt Starter Culture Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus in Soymilk

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Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts

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Microbiome science needs a healthy dose of scepticism

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Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

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Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

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The Next-Generation Sequencing Revolution and Its Impact on Genomics

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Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS

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Application of state-of-art sequencing technologies to indigenous food fermentations

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CURRENT OPINION IN BIOTECHNOLOGY (2013)

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Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

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Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

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Effect of koji fermentation on generation of volatile compounds in soy sauce production

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

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Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

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Comparison and Analysis of the Genomes of Two Aspergillus oryzae Strains

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

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Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli

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Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors

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Thermal Generation of 3-Amino-4,5-dimethylfuran-2(5H)-one, the Postulated Precursor of Sotolone, from Amino Acid Model Systems Containing Glyoxylic and Pyruvic Acids

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Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

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