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Fermentation
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Soy Food Fermentation: Microorganisms, Aroma Formation, and Process Modification
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Soy Food Fermentation: Microorganisms, Aroma Formation, and Process Modification

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 16079

Special Issue Editor

Prof. Dr. Xingjiang Li

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: fermentation; bioprocess engineering and fermentation technology; food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Numerous fermented soy products are available in different countries around the world, including douchi, miso, natto, soy sauce, stinky tofu, etc. Due to their unique flavors and health benefits, fermented soy foods have emerged as an important part of people’s dietary structure.

Traditional fermented soy products are produced in a natural environment. This means that the fermentation process is difficult to control, and thus so is the quality of the fermented soy products. These problems can be solved by standardized processing, innovative fermentation techniques and well-characterized strains. Furthermore, well-characterized strains can also be utilized to maintain quality, effectively improve product safety, and shorten fermentation time.

The fermentation process involves lipid oxidation, Maillard reaction, protein degradation, amino acid conversion, starch saccharification, and alcohol fermentation. The microbial community composition, coexistence and succession characteristics are the core elements to study the mechanism of soy food during fermentation. In addition, flavor formation is also a complex biochemical process in which many flavor substances arise through the synergistic action of various microorganisms.

In the context of health, nutrition and flavor, the purpose of this Special Issue is to present cutting-edge, innovative and forward-thinking topics in fermented soy food research, involving microorganisms, aroma formation, and process modification in fermented soy foods. All researchers in related fields are welcome to contribute.

Prof. Dr. Xingjiang Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented soy foods
  • fermentation
  • bioprocess engineering and fermentation technology
  • aroma formation
  • process modification

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Published Papers (3 papers)

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Research

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14 pages, 2615 KiB  
Article
Lacto-Fermented and Unfermented Soybean Differently Modulate Serum Lipids, Blood Pressure and Gut Microbiota during Hypertension
by Eric Banan-Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah and Deog-Hwan Oh
Fermentation 2023, 9(2), 152; https://doi.org/10.3390/fermentation9020152 - 3 Feb 2023
Cited by 1 | Viewed by 3104
Abstract
Soy consumption may reduce hypertension but the impact of food processing on the antihypertensive effect is unclear. Hence, we ascertained the effects of lacto-fermented (FSB) and unfermented soybean (USB) consumption on serum atherogenic lipids, hypertension and gut microbiota of spontaneous hypertensive rats (SHR). [...] Read more.
Soy consumption may reduce hypertension but the impact of food processing on the antihypertensive effect is unclear. Hence, we ascertained the effects of lacto-fermented (FSB) and unfermented soybean (USB) consumption on serum atherogenic lipids, hypertension and gut microbiota of spontaneous hypertensive rats (SHR). FSB displayed a strong in vitro angiotensin converting enzyme (ACE) inhibitory ability of 70 ± 5% while USB inhibited 5 ± 3% of the enzyme activity. Consumption of USB reduced serum ACE activity by 19.8 ± 12.85 U while FSB reduced the enzyme activity by 47.6 ± 11.35 U, respectively. FSB significantly improved cholesterol levels and reduced systolic and diastolic blood pressures by 14 ± 3 mmHg and 10 ± 3 mmHg, respectively, while USB only had a marginal impact on blood pressure. Analysis of FSB showed the abundance of ACE inhibitory peptides EGEQPRPFPFP and AIPVNKP (which were absent in USB) and 30 phenolic compounds (only 12 were abundant in USB). Feeding SHR with FSB promoted the growth of Akkermansia, Bacteroides, Intestinimonas, Phocaeicola, Lactobacillus and Prevotella (short chain fatty acid producers) while USB promoted only Prevotellamassilia, Prevotella and Intestimonas levels signifying the prebiotic ability of FSB. Our results show that, relative to USB, FSB are richer in bioactive compounds that reduce hypertension by inhibiting ACE, improving cholesterol levels and mitigating gut dysbiosis. Full article
(This article belongs to the Special Issue Soy Food Fermentation: Microorganisms, Aroma Formation, and Process Modification)
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16 pages, 3784 KiB  
Article
Screening of Poly-Glutamic Acid (PGA)-Producing Bacillus Species from Indian Fermented Soybean Foods and Characterization of PGA
by Priyambada Pariyar, Puneeta Singh Yaduvanshi, Pullakhanadam Raghu and Jyoti Prakash Tamang
Fermentation 2022, 8(10), 495; https://doi.org/10.3390/fermentation8100495 - 28 Sep 2022
Cited by 11 | Viewed by 2909
Abstract
This present work is aimed to screen the PGA-producing Bacillus spp. from naturally fermented soybean foods of Arunachal Pradesh in India and to characterize the poly-glutamic acid (PGA) extracted from Bacillus spp. A total of 50 isolates were screened for high stickiness from [...] Read more.
This present work is aimed to screen the PGA-producing Bacillus spp. from naturally fermented soybean foods of Arunachal Pradesh in India and to characterize the poly-glutamic acid (PGA) extracted from Bacillus spp. A total of 50 isolates were screened for high stickiness from 165 bacterial isolates isolated from 34 samples viz., grep chhurpi, peha/paeha, peron namsing, and peruñyaan. Based on 16S rRNA gene sequence analysis, 50 isolates were identified as Bacillus spp. Viscosity of 50 species of Bacillus were measured, out of which 7 species of Bacillus showing ≥0.03 Pa.s (30 cP) of viscosity were selected viz., Bacillus velezensis GC1-42, B. siamensis GC4-36, B. subtilis PH3-21, B. subtilis PN1-14, B. subtilis PH6-29, B. tequilensis PN9-22, and B. safensis subsp. safensis PY1-19 for PGA production. Amino acid analysis of PGA extracted from seven species of Bacillus showed high molecular weight (>600 kDa). B. safensis subsp. safensis PY1-19, isolated from peruñyaan, showed 78.9% of glutamic acid, antagonistic properties against pathogenic bacteria and had the ability to produce phytase with no hemolytic activity. Hence, this strain was selected as a potential starter to prepare peruñyaan at laboratory, and the final product showed high stickiness and viscosity with production of PGA of around 11 g/L. Full article
(This article belongs to the Special Issue Soy Food Fermentation: Microorganisms, Aroma Formation, and Process Modification)
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Review

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25 pages, 1121 KiB  
Review
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
Fermentation 2023, 9(7), 635; https://doi.org/10.3390/fermentation9070635 - 6 Jul 2023
Cited by 26 | Viewed by 9322
Abstract
A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food [...] Read more.
A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich nutrient profile, cost-effective production and resource usage efficiency. Furthermore, they have the potential to meet the protein needs of the future. There are however several limitations associated with legumes in terms of their sensory, nutritional, and functional properties, which make them challenging for the food industry to use. In this review, these challenges are discussed in detail with particular reference to fermentation as a strategy for overcoming them. A major focus is on examining the potential application of fermentation for modifying techno-functional properties, such as foaming and emulsifying properties, solubility, and water and oil binding capacities of legume substrates. In many studies, fermentation has been demonstrated to enhance the techno-functional, sensory and nutritional attributes of various legume substrates. Future studies must focus on developing scalable fermentation processes to utilize the technology for improving the techno-functional and sensory properties of legume-based ingredients at industrial scale. Full article
(This article belongs to the Special Issue Soy Food Fermentation: Microorganisms, Aroma Formation, and Process Modification)
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