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Liu H, Luo S, Liu J, Yan Q, Yang S, Jiang Z. Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities. Food Sci Nutr 2021; 9:6538-6547. [PMID: 34925783 PMCID: PMC8645744 DOI: 10.1002/fsn3.2579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/22/2022] Open
Abstract
Soybeans are usually fermented by Bacillus subtilis to produce shuidouchi, which is a traditional fermentation soybean product in China. In the study, green soybeans were fermented by Bacillus velezensis to make a novel green soybean shuidouchi with multibioactivities. The processing conditions were optimized as follows: initial moisture content 75%, inoculum concentration 7 log CFU/g, and incubation time 24 h for prefermentation; water addition 50%, salt addition 6%, temperature 45°C, 3 days for postfermentation. The fermented green soybean shuidouchi (FGSS) showed 234.8 FU/g dry weight (DW) for the fibrinolytic activity and IC50 of 0.33 mg/ml for the anticoagulant activity. FGSS had higher contents of chemical components including 3.6 mg rutin (RE)/g DW of total flavonoids, 8.2 mg gallic acid (GAE)/g DW of total phenolics, 63.7 mg/g DW of reducing sugars, and 163.8 mg/g DW of peptides than the unfermented green soybean shuidouchi (UGSS). Moreover, it exhibited high antioxidant activities of 29.8, 85.1 μmol trolox equivalent (TE)/g DW, and 12.8 μmol Fe2+/g DW through 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP) experiments. Thus, a novel green soybean shuidouchi fermented by B. velezensis owing to multibioactivities can provide a theoretical basis for the further development of functional shuidouchi.
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Affiliation(s)
- Hong Liu
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shen Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Qiaojuan Yan
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shaoqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zhengqiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
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Long J, Zhang X, Gao Z, Yang Y, Tian X, Lu M, He L, Li C, Zeng X. Isolation of Bacillus spp. with High Fibrinolytic Activity and Performance Evaluation in Fermented Douchi. J Food Prot 2021; 84:717-727. [PMID: 33232445 DOI: 10.4315/jfp-20-307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Accepted: 11/23/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fibrinolytic enzymes are effective and highly safe in treating cardiovascular and cerebrovascular diseases. Therefore, screening fibrinolytic enzyme-producing microbial strains with excellent fermentation performance is of great value to industrial applications. The fibrin plate method was used in screening strains with high yields of fibrinolytic enzymes from different fermented food products, and the screened strains were preliminarily identified using molecular biology. Then, the strains were used for solid-state fermentation of soybeans. Moreover, the fermentation product douchi was subjected to fibrinolytic activity measurement, sensory evaluation, and biogenic amine content determination. The fermentation performance of each strain was comprehensively evaluated through principal component analysis. Finally, the target strain was identified based on strain morphology, physiological and biochemical characteristics, 16S rDNA sequence, and phylogenetic analysis results. A total of 15 Bacillus species with high fibrinolysin activity were selected. Their fibrinolytic enzyme-producing activity levels were higher than 5,500 IU/g. Through molecular biology analysis, we found 4 strains of Bacillus subtilis, 10 strains of Bacillus amyloliquefaciens, and 1 strain of Bacillus velezensis. The principal component analysis results showed that SN-14 had the best fermentation performance and reduced the accumulation of histamine and total amine, the fibrinolytic activity of fermented douchi reached 5,920.5 ± 107.7 IU/g, and the sensory score was 4.6 ± 0.3 (out of 5 points). Finally, the combined results of physiological and biochemical analyses showed SN-14 was Bacillus velezensis. The high-yield fibrinolytic and excellent fermentation performance strain Bacillus velezensis SN-14 has potential industrial application. HIGHLIGHTS
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Affiliation(s)
- Jia Long
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xin Zhang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China.,College of Artificial Intelligence and Electrical Engineering, GuiZhou Institute of Technology, Guiyang 550003, People's Republic of China
| | - Zexin Gao
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Yun Yang
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xueyi Tian
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Mingyuan Lu
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storation & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]).,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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Elfalleh W, Sun C, He S, Kong B, Ma Y. Changes in enzymatic activities during “koji
” incubation and natural fermentation of soybean paste. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13302] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Walid Elfalleh
- Harbin Institute of Technology, School of Food Science and Engineering; Harbin Heilongjiang 150090 China
- UR Catalyse et Matériaux pour l'Environnement et les Procédés URCMEP (UR11ES85); Faculté des Sciences de Gabès, Université de Gabès; 6072 Tunisia
| | - Changyan Sun
- Harbin Institute of Technology, School of Food Science and Engineering; Harbin Heilongjiang 150090 China
- School of Food Science and Engineering, Northeast Agricultural University; Harbin Heilongjiang 150030 China
| | - Shudong He
- School of Food Science and Engineering, Hefei University of Technology; Hefei Anhui 230009 China
| | - Baohua Kong
- School of Food Science and Engineering, Northeast Agricultural University; Harbin Heilongjiang 150030 China
| | - Ying Ma
- Harbin Institute of Technology, School of Food Science and Engineering; Harbin Heilongjiang 150090 China
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Zhang Y, Ma L, Wang X. Correlation Between Protein Hydrolysates and Color During Fermentation ofMucor-TypeDouchi. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1013632] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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