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J Food Sci

Title:		Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce
Author(s):		Xu N; Liu Y; Hu Y; Zhou M; Wang C; Li D;
Address:		"Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China"
Journal Title:		J Food Sci
Year:		2016
Volume:		20160727
Issue:		8
Page Number:		C1883 - C1890
DOI:		10.1111/1750-3841.13396
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
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 per thousand 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"
Keywords:		Acids/analysis *Aspergillus oryzae Ethanol/analysis *Fermentation Flavoring Agents/*analysis Food Handling/*methods Fungal Proteins/analysis Guaiacol/analogs & derivatives/analysis Humans Hydrogen-Ion Concentration Mycelium/*metabolism Nucleic Acids/analy;
Notes:		"MedlineXu, Ning Liu, Yaqi Hu, Yong Zhou, Mengzhou Wang, Chao Li, Dongsheng eng 2016/07/28 J Food Sci. 2016 Aug; 81(8):C1883-90. doi: 10.1111/1750-3841.13396. Epub 2016 Jul 27"