NDLI: Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

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Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Xu, Ning Liu, Yaqi Hu, Yong Zhou, Mengzhou Wang, Chao Li, Dongsheng
Description	Country affiliation: China Author Affiliation: Xu N ( Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China.); Liu Y ( Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China.); Hu Y ( Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China.); Zhou M ( Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China.); Wang C ( Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China.); Li D ( Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China.)
Abstract	The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2 A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters.
File Format	HTM / HTML
ISSN	00221147
Issue Number	8
Journal	Journal of Food Science
Volume Number	81
e-ISSN	17503841
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-08-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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