Meta-omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9932
Abstract: BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study firstly investigated the metaproteome of bean sauce mash, followed by… read more here.
Keywords: traditional fermented; fermented soybean; product; sauce mash ... See more keywords
Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-022-01045-8
Abstract: Korean fermented soybean products doenjang, ganjang, and gochujang are vulnerable to contamination with aflatoxigenic fungi in the open fermentation environment. Therefore, simple and effective methods to determine aflatoxins (AFs) in these complex food matrices are… read more here.
Keywords: soybean products; korean fermented; fermented soybean; products doenjang ... See more keywords
Culture Optimization Strategy for 1-Deoxynojirimycin-producing Bacillus methylotrophicus K26 Isolated from Korean Fermented Soybean Paste, Doenjang
Sign Up to like & getrecommendations! Published in 2018 at "Biotechnology and Bioprocess Engineering"
DOI: 10.1007/s12257-018-0159-y
Abstract: Abstract1-Deoxynojirimycin (1-DNJ) is an α-glucosidase inhibitor that is used for the treatment of type 2 diabetes. In this study, we isolated Bacillus methylotrophicus K26 with α-glucosidase inhibition (AGI) activity from Korean fermented soybean paste (Doenjang)… read more here.
Keywords: methylotrophicus k26; soybean paste; korean fermented; bacillus methylotrophicus ... See more keywords
Fermented soybean meal improves the growth performance, nutrient digestibility, and microbial flora in piglets
Sign Up to like & getrecommendations! Published in 2017 at "Animal Nutrition"
DOI: 10.1016/j.aninu.2016.11.003
Abstract: In order to increase nutritive values of soybean meal (SBM), 3 species of microbes were used to ferment SBM. Through a 3 × 3 orthogonal design and parameter measurements of soybean peptide and anti-nutritional factor… read more here.
Keywords: growth performance; nutrient digestibility; fermented soybean; soybean meal ... See more keywords
Evaluation of Bacillus pumillus SE5 fermented soybean meal as a fish meal replacer in spotted seabass (Lateolabrax maculatus) feed
Sign Up to like & getrecommendations! Published in 2021 at "Aquaculture"
DOI: 10.1016/j.aquaculture.2020.735975
Abstract: Abstract The impacts of fish meal (FM) substitution with Bacillus pumillus SE5 fermented soybean meal (FSM) were investigated in spotted seabass juveniles. A diet containing 35% FM was considered as the basal diet, then 20,… read more here.
Keywords: fish meal; meal; se5 fermented; bacillus pumillus ... See more keywords
Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127317
Abstract: Fermentation may enhance the nutritional properties of foods by increasing metabolite bioactivity or bioavailability. This study explored the effect of fermentation on isoflavone bioavailability and metabolism. Isoflavone metabolites were tracked in foods and biospecimens of… read more here.
Keywords: adults fermented; healthy adults; isoflavone; metabolic tracking ... See more keywords
Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111057
Abstract: Abstract Zhuhoujiang is a popular fermented soybean paste in China. The aroma profiles of Zhuhoujiang were systemically analyzed by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). A total of 100 aroma compounds were detected, and 24 compounds were… read more here.
Keywords: aroma; soybean paste; compounds zhuhoujiang; aroma compounds ... See more keywords
Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c07582
Abstract: Doenjang (fermented soybean paste) and ganjang (soy sauce) are traditional fermented foods that are widely consumed in Korea. The oligosaccharides found in soybean and its fermented foods have great potential to improve the quality of… read more here.
Keywords: gas chromatography; soybean products; mass spectrometry; fermented soybean ... See more keywords
Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation
Sign Up to like & getrecommendations! Published in 2019 at "Analytical Letters"
DOI: 10.1080/00032719.2019.1570244
Abstract: Abstract Miso is a fermented soybean paste that is consumed in the traditional Japanese diet. Understanding the effects of chemical characteristics on miso sensory evaluation enables the classification of miso quality. This study investigated the… read more here.
Keywords: fermented soybean; chemical composition; evaluation; soybean paste ... See more keywords
PSV-17 Effects of fermented soybean meal on growth performance, nutrient digestibility, blood profile and fecal microflora in weaning pigs
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Animal Science"
DOI: 10.1093/jas/skz122.352
Abstract: The effects of fermented soybean meal on growth performance, nutrient digestibility, blood profiles and fecal microflora of weaned pigs were evaluated. A total of 100 weaning pigs withan initial average body weight (BW) of 8.27… read more here.
Keywords: weaning pigs; soybean meal; digestibility; fermented soybean ... See more keywords
Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14146
Abstract: Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by… read more here.
Keywords: jiang; traditional fermented; mass spectrometry; naturally fermented ... See more keywords