| Title: | The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae |
| Author(s): | Li H; Lu ZM; Deng WQ; Zhang QS; Chen G; Li Q; Xu ZH; Ma YH; |
| Address: | "Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China. Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu, China. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China. Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China" |
| DOI: | 10.3389/fmicb.2023.1139406 |
| ISSN/ISBN: | 1664-302X (Print) 1664-302X (Electronic) 1664-302X (Linking) |
| Abstract: | "Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji" |
| Keywords: | Aspergillus oryzae broad bean paste-meju fermentation condition fermentation starter koji; |
| Notes: | "PubMed-not-MEDLINELi, Heng Lu, Zhen-Ming Deng, Wei-Qin Zhang, Qi-Sheng Chen, Gong Li, Qi Xu, Zheng-Hong Ma, Yan-He eng Switzerland 2023/04/11 Front Microbiol. 2023 Mar 22; 14:1139406. doi: 10.3389/fmicb.2023.1139406. eCollection 2023" |
