Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 689-695

  Hu, Huiping ^a,b   Hao, Jianxiong ^c   Cheng, Yongqiang ^a   Yin, Lijun ^a   Ma, Yanli ^a   Yu, Zhenwei ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Rizhao Polytechnic   (China)

^c HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Douchi; Fermented rice culture; Low salt; Soybean

Indexed keywords

AMINO NITROGEN; COMMERCIAL PRODUCTS; DOU-CHI; FREE AMINO ACIDS; LACTIC ACID BACTERIA; LOW-SALT; OVERALL ACCEPTABILITY; REDUCING SUGARS; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SOYBEAN;

AMINO ACIDS; LACTIC ACID; SODIUM CHLORIDE; SUGARS;

OILSEEDS;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 84862784879     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02894.x     Document Type: Article

References (29)

1. Abiose, S.H., Allan, M.C. & Wood, B. (1982). Microbiology and biochemistry of miso (soy paste) fermentation. Advances in Applied Microbiology, 28, 239-265.
2. Chao, S.H., Tomii, Y., Watanabe, K. & Tsai, Y.C. (2008). Diversity of lactic acid bacteria in fermented brines used to make stinky tofu. International Journal of Food Microbiology, 123, 134-141.
3. Chen, Y.S., Yanagida, F. & Hsu, J.S. (2006). Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan. Letters in Applied Microbiology, 43, 229-235.
4. Chen, J., Cheng, Y.Q., Yamaki, K. & Li, L.T. (2007). Anti-alpha-glucosidase activity of Chinese traditionally fermented soybean (douchi). Food Chemistry, 103, 1091-1096.
5. Chiou, R. (1999). Salt-free miso fermentation using ethanol, sugars, and polyols. Journal of Food Science, 64, 918-920.
6. Chiou, R. (2001). Proteolysis during the fermentation of ethanol-supplemented miso. Journal of Food Science, 66, 1080-1083.
7. Chiou, R., Ferng, S. & Beuchat, L.R. (1999). Fermentation of low-salt miso as affected by supplementation with ethanol. International Journal of Food Microbiology, 48, 11-20.
8. Chung, H.Y. (1999). Volatile flavor components in fermented soybean (Glycine max) curds. Journal of Agricultural and Food Chemistry, 47, 2690-2696.
9. Ding, Y.Z., Zhang, S.Y., Liu, P. et al. (2009). Microbiological and biochemical changes during processing of the traditional chinese food douzhi. Food Control, 20, 1086-1091.
10. Gonza′lez-Castro, M.J., Lo′pez-Herna′ndez, J., Simal-Lozano, J. & Oruna-Concha, M.J. (1997). Determination of amino acids in green beans by derivatization with phenylisothiocianate and high-performance liquid chromatography with ultraviolet detection. Journal of Chromatographic Science, 35, 181-185.
11. Han, B., Cao, C., Rombouts, F.M. & Nout, M.J.R. (2004). Microbial changes during the production of Sufu--a Chinese fermented soybean food. Food Control, 15, 265-270.
12. Judoamidjojo, M. (1986). The studies on kecap-indigenous seasoning of Indonesia. Memoirs of the Tokyo University of Agriculture, 65-68.
13. Kakiomenou, N., Tassou, C.C. & Nychas, G.J. (1996). Microbiological, physicochemical and organoleptic changes of shredder carrots stored under modified storage. International Journal of Food Science And Technology, 31, 359-366.
14. Kim, S.H. & Lee, K.A. (2003). Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste). Food Chemistry, 83, 339-342.
15. Kirimura, J., Shimizu, A., Kimizuka, A., Ninomiya, T. & Katsuya, N. (1969). Contribution of peptides and amino acids to taste of foodstuffs. Journal of Agricultural and Food Chemistry, 17, 689.
16. Kukman, I.L., Zelenik-Blatnik, M. & Abram, V. (1995). Isolation of low-molecular-mass hydrophobic bitter prptides in soybean protein hydrolysates by reversed-phase high-performance liquid chromatography. Journal of Chromatography. A, 704, 113-120.
17. Li, J., Cheng, Y.Q., Guan, L.J., Mu, H.L. & Li, L.T. (2009). Effect of ethanol contents on low-salt sufu quality. Food Science and Technology (Chinese), 34, 242-246.
18. Li, F.J., Yin, L.J., Lu, X. & Li, L.T. (2010). Changes in angiotensin i-converting enzyme inhibitory activities during the ripening of douchi (a Chinese traditional soybean product) fermented by various starter cultures. International Journal of Food Properties, 13, 512-524.
19. Liu, J.J. & Qiao, F.D. (2010). Research progress on rice wine starters in the world. China Brewing (Chinese), 9, 21-25.
20. Miller, G.L. (1959). Use of dinitro salicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31, 426-428.
21. Peng, Y., Huang, Q., Zhang, R.H. & Zhang, Y.Z. (2003). Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food. Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology, 134, 45-52.
22. Qin, L.K. & Ding, X.L. (2007). Evolution of proteolytic tasty components of douchiba. Food Technology and Biotechnology, 45, 85-90.
23. Roling, W., Timotius, K.H., Stouthamer, A.H. & Vanverseveld, H.W. (1994). Physical factors influencing microbial interactions and biochemical-changes during the baceman stage of Indonesian kecap (soy-sauce) production. Journal of Fermentation and Bioengineering, 77, 293-300.
24. Wang, L.J., Yin, L.J., Li, D. et al. (2007). Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing. Food Chemistry, 101, 1247-1253.
25. Wang, D., Wang, L.J., Zhu, F.X. et al. (2008). In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Food Chemistry, 107, 1421-1428.
26. Wang, L.J., Cheng, Y.Q., Yin, L.J., Bhandari, B., Saito, M. & Li, L.T. (2010). Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi. International Journal of Food Properties, 13, 131-141.
27. Zhang, J.H., Tatsumi, E., Ding, C.H. & Li, L.T. (2006). Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product. Food Chemistry, 98, 551-557.
28. Zhang, J.H., Tatsumi, E., Fan, J.F. & Li, L.T. (2007). Chemical components of Aspergillus-type douchi, a Chinese traditional fermented soybean product, change during the fermentation process. International Journal of Food Science and Technology, 42, 263-268.
29. Zhao, J.X., Dai, X.J., Liu, X.M. et al. (2009). Changes in microbial community during Chinese traditional soybean paste fermentation. International Journal of Food Science and Technology, 44, 2526-2530.