A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis

African Journal of Biotechnology

Volumn 9, Issue 40, 2010, Pages 6740-6747

  Gao, Xianli ^a   Zhao, Haifeng ^a   Feng, Yunzi ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aroma active compound; Aspergillus niger; Aspergillus oryzae; Chinese type soy sauce; Free amino acid

Indexed keywords

2 METHOXY 4 VINYLPHENOL; AMINO ACID; AMYLASE; FLAVORING AGENT; FORMALDEHYDE; FUNGAL ENZYME; GLUCAN 1,4 ALPHA GLUCOSIDASE; GLUTAMIC ACID; NITROGEN; PEPTIDE; PROTEINASE; REDUCING AGENT; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; CHINESE TYPE SOY SOUCE; CONDIMENT; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD MICROBIOTECHNOLOGY; PHYSICAL CHEMISTRY; SENSORY EVALUATION; TASTE;

ASPERGILLUS NIGER; ASPERGILLUS ORYZAE;

EID: 78049470311     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. Association of Official Analytical Chemists (AOAC) (1995). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edn. AOAC, Arlington, Virginia, USA.
2. Baek HH, Kim HJ (2004). Solid phase microextraction-gas chromatography-olfactometry of soy sauce based on sample dilution analysis. Food Sci. Biotechnol. 13: 90-95.
3. Chou CC, Ling MY (1998). Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Res. Int. 31: 487-492.
4. Christensen T, Woeldike H, Boel E, Mortensen SB, Hjorshoej K, Thim L, Hansen MT (1988). High level expression of recombinant genes in Aspergillus Oryzae. Nat. Biotechnol. 6: 1419-1422.
5. Coenen TMM, Aughton P (1998). Safety evaluation of amino peptidase enzyme preparation derived from Aspergillus niger. Food Chem. Toxicol. 36: 781-789.
6. Gao XL, Zhao HF, Zhao MM, Cui C, Ren JY (2009). Comparative study on volatile flavor compounds of traditional Chinese-Type soy sauces prepared with soybean and defatted soy meal. Food Sci. Biotechnol. 18: 1447-1458.
7. Hughes GJ, Frutiger S (1990). Amino acid analysis: protocols, possibilities and pretensions. eds. Florida, USA: CRC press Inc. pp. 43-62.
8. Jiang JJ, Zeng QX, Zhu ZW, Zhan LY (2007). Chemical and sensory changes associated Yu-lu fermentation process-a traditional Chinese fish sauce. Food Chem. 104: 1629-1634.
9. Kato H, Rhue MR, Nishimura T (1989). Role of free amino acids and peptides in food taste. In: Teranishi R, Buttery RG, Shahidi F. Flavor chemistry trends and developments. Washington, DC: Am. Chem. Soc. pp. 158-174.
10. Kim JS, Lee YS (2008). A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce. Eur. Food Res. Technol. 227: 933-944.
11. Kirimura J, Shimizu A, Kimizuka A, Ninomiya T, Katsuya N (1969). The contribution of peptides and amino acids to the taste of foodstuffs. J. Agric. Food Chem. 17: 689-695.
12. Kitano H, Kataoka K, Furukawa K, Hara S (2002). Specific expression and temperature-dependent expression of the acid protease- encoding gene (pepA) in Aspergillus oryzae in solid-state culture (rice-koji). J. Biosci. Bioeng. 93: 563-567.
13. Lee SM, Seo BC, Kim YS (2006). Volatile compounds in fermented and acid-hydrolyzed soy sauce. J. Food Sci. 71: 146-156.
14. Lin ZS (2005). Multi-strain fermentation- a important way to improve the quality and flavor of soy sauce and vinegar. Chin. Brew. (6): 1-5.
15. Lioe HN, Apriyantono A, Takara K, Wade K, Naoki H, Yasuda M (2004). Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. J. Agric. Food Chem. 52: 5950-5956.
16. Lioe HN, Wade K, Aoki T, Yasuda M (2007). Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauces (shoyu)-Koikuchi, Tamari and Shiro shouyu. Food Chem. 100: 1669-1677.
17. Lu YY, Lin JG, Li M, Qiu YL, Hu Y, Wang CG, Cai J (2009). Screening of high acid protease producing strains with compound mutagenesis. Chin. Brew. (1): 49-51.
18. Ma XZ, Kong W (2004). Experimental report on koji making and fermentation with multi-strain for soy sauce. Chin. Brew. (12): 20-21.
19. Nunomura N, Sasaki M (1992). Off-flavors in foods and beverages. 3rd ed. New York, USA: Elsevier. pp. 287-312.
20. Ogasawara M, Yamada Y, Egi M (2006). Taste enhancer from the longterm ripening of miso (soybean paste). Food Chem. 99: 736-741.
21. Pariza MW, Foster EM (1983). Determining the safety of enzymes used in food processing. J. Food Protect. 46: 453-468.
22. Pariza MW, Johnson EA (2001). Evaluating the safety of microbial enzyme preparations used in food processing: update for a new century. Regul. Toxicol. Pharm. 33: 173-186.
23. Petra S, Peter S (2007). Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J. Agric. Food Chem. 55: 6262-6269.
24. Schoenberger C, Krottenthaler M, Back W (2002). Sensory and analytical characterization of nonvolatile taste-active compounds in bottom-fermented beers. MBAA. 39: 210-217.
25. Solms J (1969). The taste of amino acids, peptides and proteins. J. Agric. Food Chem. 17: 686-688.
26. Svendsen I, Degan FD (1998). The amino acid sequences of carboxypeptidases I and II from Aspergillus niger and their stability in the presence of divalent cations. Biochim. Biophys. Acta. 1387: 369-377.
27. Veki T (1997). Development of a soy sauce brewing method using a mixed koji-making system of two koji molds. Nippon Shoyu Kenkyusho Zasshi, 23: 61-70.
28. Zofia SO, Robert IM, Mary DD, Michael JD (2006). Food-processing enzymes from recombinant microorganisms: a review. Regul. Toxicol. Pharmacol. 45: 144-58.