Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation
A comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding Mucor plasmaticus to Mao-tofu dramatically enhanced the essential amino acid (EAA) content, as well as umami and sweet amino acids. Gas chromatography-tandem mass spect...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000208 |
| _version_ | 1797244921210470400 |
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| author | Tongwei Guan Shiyu Fu Xiaotian Wu Hao Yu Ying Liu |
| author_facet | Tongwei Guan Shiyu Fu Xiaotian Wu Hao Yu Ying Liu |
| author_sort | Tongwei Guan |
| collection | DOAJ |
| description | A comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding Mucor plasmaticus to Mao-tofu dramatically enhanced the essential amino acid (EAA) content, as well as umami and sweet amino acids. Gas chromatography-tandem mass spectrometry (GC–MS/MS) analysis revealed that phenol (3.226 μg/g), 1-octen-3-ol (5.031 μg/g), ethyl heptanoate (1.646 μg/g), and indole (3.422 μg/g) were the key flavor components in Mao-tofu. Unlike MM, CC displayed a substantial increase in esters and a considerable decrease in foul odor substances, including sulfur-containing compounds and indole. Lactococcus raffinolactis, Enterobacter sp. 638, and Streptococcus parauberis KCTC 11537 represented the key bacterial species altering the amino acids and flavor of Mao-tofu according to PacBio single-molecule real-time (SMRT) sequencing and correlation analysis. This study presents the technical feasibility of artificially inoculating Mao-tofu to regulate the core bacterial communities and control the quality of fermented soybean products. |
| first_indexed | 2024-03-08T11:53:26Z |
| format | Article |
| id | doaj.art-83722696eef84bb6b112a5b0004a7826 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:41Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-83722696eef84bb6b112a5b0004a78262024-03-26T04:27:17ZengElsevierFood Chemistry: X2590-15752024-03-0121101133Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentationTongwei Guan0Shiyu Fu1Xiaotian Wu2Hao Yu3Ying Liu4College of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Corresponding author.College of Food and Biological Engineering, Xihua University, Chengdu 610039, ChinaCollege of Food and Biological Engineering, Xihua University, Chengdu 610039, ChinaHanyuan County Xige Mao-tofu Products Factory, Hanyuan 625300, ChinaCollege of Food and Biological Engineering, Xihua University, Chengdu 610039, ChinaA comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding Mucor plasmaticus to Mao-tofu dramatically enhanced the essential amino acid (EAA) content, as well as umami and sweet amino acids. Gas chromatography-tandem mass spectrometry (GC–MS/MS) analysis revealed that phenol (3.226 μg/g), 1-octen-3-ol (5.031 μg/g), ethyl heptanoate (1.646 μg/g), and indole (3.422 μg/g) were the key flavor components in Mao-tofu. Unlike MM, CC displayed a substantial increase in esters and a considerable decrease in foul odor substances, including sulfur-containing compounds and indole. Lactococcus raffinolactis, Enterobacter sp. 638, and Streptococcus parauberis KCTC 11537 represented the key bacterial species altering the amino acids and flavor of Mao-tofu according to PacBio single-molecule real-time (SMRT) sequencing and correlation analysis. This study presents the technical feasibility of artificially inoculating Mao-tofu to regulate the core bacterial communities and control the quality of fermented soybean products.http://www.sciencedirect.com/science/article/pii/S2590157524000208Mao-tofuAmino acidsVolatile profileBacterial communityPacBio sequencing |
| spellingShingle | Tongwei Guan Shiyu Fu Xiaotian Wu Hao Yu Ying Liu Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation Food Chemistry: X Mao-tofu Amino acids Volatile profile Bacterial community PacBio sequencing |
| title | Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation |
| title_full | Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation |
| title_fullStr | Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation |
| title_full_unstemmed | Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation |
| title_short | Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation |
| title_sort | bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the chinese mao tofu fermentation |
| topic | Mao-tofu Amino acids Volatile profile Bacterial community PacBio sequencing |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000208 |
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