Fermented Ingredients Research Articles

“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace

ABSTRACT This article analyzes the ambiguity of the term “koji” – as it simultaneously describes a mold spore, a set of enzymes, and a fermented ingredient – across products that make, use, and promote koji in an increasingly globalized marketplace. We focus on three case studies – a koji-based chocolate, a lees-based condiment with koji in its name, and a hot sauce that is doubly fermented with koji – using discourse analysis supplemented by interviews. As practitioners and scholars who work with koji, we are keen to disentangle how koji is used literally and conceptually across new contexts because slippages between koji-the-spore, koji-the-enzymes, and koji-the-ingredients enable an ambiguity that allows the gourmandization of koji to thrive in capitalism. With attention to koji’s material-discursive properties, this paper analyzes the ambiguity of koji across different places and languages. Our findings point to themes of selective storytelling, social distinction, and human-microbe labor relations, which feed into each other.

Biosafety Assessment for Using New Resources of Fermented Food Ingredients as A Source of Energy and Protein

Biosafety Assessment for Using New Resources of Fermented Food Ingredients as A Source of Energy and Protein

Dietary fermented mixed ingredient product enhances growth performance and intestinal stem cell-mediated epithelial regeneration through Wnt/β-catenin pathway in layer chicks

Dietary fermented mixed ingredient product enhances growth performance and intestinal stem cell-mediated epithelial regeneration through Wnt/β-catenin pathway in layer chicks

Enhancing ice cream quality with dietary fiber and spore-forming probiotics: A study on Shouchella clausii and Heyndrickxia coagulans

This study aimed to assess the potential positive impact of incorporating milk fermented with dietary fiber (wheat fiber and inulin) and spore-forming probiotics (Shouchella clausii and Heyndrickxia coagulans) on ice cream quality during 90 days at −25 °C. Ice cream formulations combined fermented and non-fermented ingredients. Viable cell and spore counts, sensory, physical, chemical, and thermal properties, and energy content were analyzed. Probiotic cultures remained viable in both vegetative and spore forms. Throughout storage, probiotic ice creams with S. clausii showed higher viable cell counts (≥8.25 log CFU/g) than those with H. coagulans. Among formulations, inulin-enhanced S. clausii ice cream had the highest viability, maintaining the best survival rate on day 90. All samples received equivalent scores for general acceptability, with a mean score of 7.45 for taste and smell, indicating no compromise in sensory quality. The fibers increased viscosity, affected melting time, and influenced fat destabilization, with wheat fiber contributing to increased hardness. Probiotic ice creams, whether fiber-enriched or fiber-free, had balanced calorie content comparable to standard ice cream, indicating potential for healthier dessert options. These findings highlight the potential of spore-forming probiotics and dietary fibers in developing functional ice creams with health benefits and high sensory quality.

New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota

Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria and yeast were screened to select the most promising starters for sourdough preparation. The type II sourdough with Lactiplantibacillus plantarum CR1, Furfurilactobacillus rossiae CR5 and Saccharomyces cerevisiae E10 had the highest acidification and total free amino acids value, while resulting in bread with the highest IVPD and the lowest pGI.Sourdough breads were manufactured with the new recipes. They had improved protein digestibility and starch hydrolysis, and enhanced content of dietary fiber, phenolics and unsaturated free fatty acids. The impact of new fortified sourdough breads on colon microbial ecosystems was investigated by the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). The intake promoted the short-chain fatty acids synthesis and expanded several bacterial taxa with potential to exert beneficial activities. The synergic combination of sourdough fermentation and fortification with fermented plant-based matrices (including by-products) was a suitable strategy to promote better nutritional and digestibility properties in breads, and to promisingly address the modulation of gut microbiota.

Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with Aspergillus oryzae and Rhizopus oligosporus to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by A. oryzae was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties.

304 Amino acid digestibility and protein quality of fermented soybean-based ingredients using the precision-fed cecectomized rooster assay

Abstract Fermented soybean-based ingredients may serve as an alternative protein source for pet foods because of their high-quality protein content. The amino acid (AA) content and protein quality of fermented soybean-based ingredients may vary depending on their composition and processing, however, so testing is required. Our objective was to measure the AA composition, AA digestibility, and protein quality of fermented soybean-based ingredients using the precision fed cecectomized rooster assay. The University of Illinois Institutional Animal Care and Use Committee approved all animal procedures prior to experimentation. Cecectomized roosters (n = 36; six roosters per substrate) were randomly allotted to one of five test substrates: 1) autoclaved soybean (ASB); 2) fermented soybeans (FSB); 3) fermented soybeans with probiotics (FSBP); 4) fermented soybean meal (FSBM); 5) fermented soybean meal with probiotics (FSBMP). After 26 h of feed withdrawal, roosters were tube-fed test substrates. Following crop intubation excreta samples were collected 48 h. Endogenous loss corrections for AA were made by using five additional cecectomized roosters. All data were analyzed using SAS version 9.4. All substrates had increased AA digestibilities, with all indispensable AA digestibilities being >80% except for lysine (78.1% to 86.9%). Tryptophan digestibility was less (P < 0.05) in FSB than other substrates, but other AA digestibilities were not different. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to nutritional guidelines for adult dogs, adult cats, growing puppies, and growing kittens. The most limiting AA was the same for all ingredients. In adult dogs, methionine was the most limiting AA based on National Research Council (NRC; DIAAS: 33.4-35.1), European Pet Food Industry Nutritional Guidelines (FEDIAF; DIAAS: 49.6-52.1), and Association of American Feed Control Officials (AAFCO; DIAAS: 60.2-63.2) guidelines. In adult cats, phenylalanine was the most limiting AA (DIAAS: 59.5-63.2) when using NRC guidelines, but DIAAS were above 100 for FEDIAF and AAFCO guidelines. In growing puppies, methionine was most limiting according to NRC (DIAAS: 56.7-59.6) and FEDIAF (DIAAS: 78.8-82.7) guidelines, but threonine was most limiting according to AAFCO (DIAAS: 68.8-72.3) guidelines. In growing kittens, methionine was most limiting according to NRC (DIAAS: 70.9-74.4) and AAFCO (53.4-56.0) guidelines, but phenylalanine was most limiting according to FEDIAF (DIAAS: 66.7-70.8) guidelines. Our results demonstrate that fermented soybean-based ingredients are high-quality protein sources. Even though they have one or more limiting AA, they would serve as strong complementary proteins for pet foods. Further research in dogs and cats is necessary to confirm sufficient palatability and digestibility, but these data suggest that they are valuable sources of protein for pet food.

Novel Thermus thermophilus and Bacillus subtilis mixed-culture ferment extract provides potent skin benefits invitro and protects skin from aging.

Skin aging is one of the most abundant aging-related disorders that can be accelerated by excessive exposure to ultraviolet irradiation. Topically applied fermented skincare ingredients have gained mounting attentions due to their high concentration of various skin nourishing nutrients and bioactive components and low skin irritation potency. In the present study, we aim to fully demonstrate the skin-related benefits of a novel extract of Thermus thermophilus and Bacillus subtilis mixed-culture ferment (TBFE). TBFE was prepared through an innovative mixed-culture fermentation process. The contents of nutrients and bioactive ingredients were quantified by different methods accordingly. Both invitro tests and randomized controlled human trial were utilized to further demonstrate multifaceted beneficial effects on human skin, as well as the potential mechanisms. Our results showed that TBFE upregulated the expression of type IV collagen, elastin, aquaporin-3, and dermal-epidermal junction markers, while inhibited production of melanin, in different skin cell models. Moreover, TBFE inhibited the generation of reactive oxygen species and pro-inflammatory mediators induced by ultraviolet irradiation in normal human keratinocytes, while stimulated autophagy in senescent keratinocytes. Results from clinical studies confirmed those invitro findings, demonstrating that TBFE at 5% and 20% concentration provides anti-aging properties in subjects with sensitive skin, in terms of improving wrinkles, moisturization, and skin lightening. In summary, we demonstrate that a novel mixed-culture ferment extract has promising anti-aging effects, which may be attributed to anti-oxidation, anti-inflammation, and promotion of autophagy in skin cells.

Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.

Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and a*, L*, and e-values of jerky; however, it also decreased the water activity (a w), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry.

Novel Dairy Fermentates Have Differential Effects on Key Immune Responses Associated with Viral Immunity and Inflammation in Dendritic Cells.

Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, and from Lacticaseibacillus casei strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn's disease (CD).

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties.

The Influence of Milling Granulation on The Proportion of Fermentable and Non-Fermentable Ingredients in Mash Obtained from Mixed Endosperm Wheat

The use of purpose-selected wheat in brewing is limited because it is either not suitable for the application of usual agrotechnical measures or, more often, is not adapted to specific climatic conditions. As unmalted wheat in brewing can cause process problems and problems with the quality composition of mash/wort and consequently beer, by using the appropriate type and variety, but also by adjusting the malting process, these problems can be completely avoided or significantly reduced at the start. Two varieties were selected for the research, which in previous research showed good brewing/malting properties and which have significantly different starting values for the share of total protein (TP) in the grain. The goal of this research was to determine the effect of grain milling granulation on the quality of mash obtained from a hard type of wheat, i.e., the changes in the fermentable and non-fermentable extract ratio during mashing. Varieties with higher and lower initial contents of total protein (TP) in the grain were tested. It was found that regardless of the initial difference in TP concentration, the concentrations of total soluble proteins (TSP) and high molecular protein fraction (HMW N) are similar for varieties with higher and lower initial TP and that the difference in initial TP concentrations is shown as a difference in the concentration of insoluble protein fractions, which are eliminated during fermentation. By increasing the milling granulation in both kinds of wheat, there is a significant increase in the medium molecular protein fraction (MMW N), which is more pronounced in wheat with a lower starting concentration of TP, even though the starting concentrations of TSP in fine (Ø 0.2 mm) and the superfine milling (Ø < 0.2 mm) were similar. A significant drop in fermentability at the superfine granulation of the grain was noted.

The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media

Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to DFS formulation and production, NaCl (0–40 g/L), Mn (0.08–0.32 g/L), glucose (0–40 g/L) and temperature (3–37 °C), on the behaviour of L. monocytogenes when cocultured with Latilactobacillus sakei 23K (non-bacteriocinogenic) and CTC494 (bacteriocinogenic) strains was studied through a central composite design in meat simulation media. L. sakei and L. monocytogenes counts, pH, lactic acid production and bacteriocin activity were determined in mono and coculture. The pH decrease and lactic acid production were highly influenced by glucose, while production of sakacin K by L. sakei CTC494 was observed at moderate (10 and 20 °C), but not at the lowest (3 °C) and highest (37 °C), temperatures. Coculture growth had no effect on the acidification and bacteriocin production but inhibited and inactivated L. monocytogenes when L. sakei 23K entered the early stationary phase and when L. sakei CTC494 produced sakacin K. Optimal conditions for achieving a 5-log units reduction of L. monocytogenes were at 20 °C, 20 g/L of NaCl, 0.20 g/L of Mn and 40 g/L of glucose, those highlighting the importance of considering product formulation and fermentation conditions for bioprotective starter cultures application.

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices.

Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.

Fermentation in aquafeed processing: Achieving sustainability in feeds for global aquaculture production

AbstractImproving feed suitability and bolstering the global upsurge in fish production is a strategic challenge for aquaculture. The utilization of plant and animal derived ingredients in aquafeed for achieving sustainable in finfish aquaculture is affected by various factors, including the presence of antinutritional factors, lowered nutrient bioavailability, indigestible particles and microbial contaminants. Applying fermentation to overcome these problems in aquafeed ingredients has received considerable attention in recent years as fermentation provides health‐promoting probiotic benefits to host organisms. Fermentation has also been shown in many studies to improve nutrient availability and bioavailability of feed, increased palatability and digestibility and eliminate anti‐nutritional compounds in dietary feed ingredients, making them more easily digestible which eventually improve growth and health performance of fish. Therefore, it is imperative to accelerate the use of fermented feedstuffs as aquafeed if sustainable aquaculture is to be achieved. This review reported the various methods of fermentation, characteristics of fermented feed ingredients, factors that are considered during fermentation and overall nutritional quality of fermented feed ingredients for aquaculture production. The role of fermented feed ingredients for various farmed species in terms of growth, feed utilization, gut microbiota composition, immunity and disease resistance in fish is thoroughly discussed. The possible drawbacks associated with the fermentation process are also discussed in the article.

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

This study investigated the development of hybrid cheese analogues (HCA) made with fermented brewery side-stream ingredients (spent yeast and malt rootlets) and dairy milk. Different percentages of side-stream flours (3.5%, 5%, and 7.5%) were mixed with pasteurized milk, and the developed HCA were evaluated for their biochemical and textural properties. The addition of a fermentation step improved nutrient availability and led to pH (range 4.79–5.60) and moisture content (range 45.86%–61.29%) similar to traditional animal-based fresh cheeses (control). The inclusion of side-stream flours led to coagulation, even without rennet addition. The higher the concentration of the flour used, the faster the coagulation time, suggesting synergistic effect between the enzymes of the rennet and the enzymes present in the fermented side-stream flours. Nevertheless, textural properties were inferior compared to the control. Selected HCA formulations with added 3.5% flour exhibited increased counts of enterococci and enterobacteria cell densities, ranging from 7.28 ± 0.03 to 7.72 ± 0.09 log CFU/g and 4.90 ± 0.16 to 5.41 ± 0.01 log CFU/g, respectively. Compared to the control sample, HCA formulations exhibited higher concentrations of organic acids, peptides, and free amino acids (FAAs). Lactic acid reached up to 23.78 ± 0.94 g/kg of dry matter (DM), while the peptide area reached up to 22918.50 ± 2370.93 mL⋅AU. Additionally, the total concentration of individual FAAs reached up to 2809.74 ± 104.85 mg/kg of DM, contrasted with the control, which resulted in lower concentrations (847.65 ± 0.02 mg/kg of DM). The overall findings suggested that despite challenges in microbiological quality and textural properties, HCA produced with the inclusion of up to 3.5% brewery side-stream flours could be a sustainable solution to produce nutritious dairy alternatives.

ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА ФЕРМЕНТИРОВАННЫХ КОМБИКОРМОВ В ЗАВИСИМОСТИ ОТ СПОСОБА ПРИГОТОВЛЕНИЯ

The article presents the results of a comparative study of the physicochemical parameters of fermented compound feed consisting of 40% brewer's grains, 20% wheat bran, 20% sunflower cake, 20% mushroom substrate. Prepared in two ways: the first way – the compound feed composed of native ingredients was fermented, the second – the compound feed composed of pre-fermented ingredients. In the compound feed composed of fermented ingredients, in comparison with the compound feed fermented in full, the mass fraction of moisture, crude fat, soluble carbohydrates, starch and crude fiber was higher; the mass fraction of crude protein and exchange energy was lower.

ANALYSIS OF RESISTANCE OF CASSAVA TAPE BY EXPOSURE TO 1000 μT INTENSITY ELF MAGNETS

Extremely Low Frequency (ELF) electromagnetic waves are electromagnetic waves with a frequency range of 0 to 300 Hz. ELF electromagnetic wave radiation produces non-thermal effects on the biological objects used, meaning that it does not cause temperature changes when interacting with or inducing the system. Electromagnetic waves are waves that arise due to changes in electric fields and strong magnetic fields. This research aims to prove the effect of Extremely low frequency (ELF) magnetic field on the food resilience process. The research method used is experimental research method. This research was carried out in the basic physics laboratory at the University of Jember. Data collection techniques using observation. Based on the research, it can be concluded that ELF magnetic field radiation has the potential as an alternative method in increasing the nutritional value and durability of fermented food ingredients. Exposure to Extremely Low Frequency magnets with an intensity of 1000 μT for 45 minutes resulted in changes in pH value and physical quality that affect food durability in cassava tape.

Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang

AbstractDoenjang is a traditional soybean fermented food ingredient in Korea. According to the Korean Food Code, different categories were defined: doenjang and Korean‐style (Hansik) doenjang. Two different categories were classified according to its main ingredient called “Meju.” The purpose of this study was to compare the flavor characteristics including sensory characteristics and volatile aroma profiles of doenjang and Korean‐style doenjang according to the categories listed in the Korean Food Code. A total of six samples, including four doenjang and two Korean‐style doenjang samples, were included in this study. Sensory characteristics were analyzed by a highly trained panel (n = 7) using Spectrum™ method. Volatile flavor analysis was conducted using gas chromatography–mass spectrometry in conjunction with the Solvent Assisted Flavor Extraction method. Differences in sensory characteristics were documented between doenjang and Korean‐style doenjang categories, and one sample under doenjang category had distinctive aroma characteristics. Samples under doenjang were characterized with high intensities of fruit‐related aroma, possibly due to the presence of ester compounds, ethyl acetate, and phenyl ethyl alcohol. Korean‐style doenjang had characteristics related to the so‐called “traditional doenjang” in previous studies, such as meju and fish sauce aromatics, and these aromas may have been caused by the presence of 1,2‐dimethyl benzene and 3‐hydroxy‐2‐butanone.Practical ApplicationsAccording to the Korean Food Code, doenjang is divided into two categories based on the use of major ingredients called meju: doenjang and Korean‐style doenjang. To this date, studies related to flavor analysis of doenjang majorly focused on the final product, doenjang, while this study was conducted on the flavor analysis of doenjang categorized by the Korean Food Code. Finding from this study can aid small and mid‐sized doenjang manufacturers to strategically manage their flavor characteristics according to Korean food law and regulations.

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

AbstractBackground and ObjectivesFermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid‐state fermentation (SSF) by Aspergillus oryzae on pea (pea protein isolate [PPI]) and navy bean protein isolates (NBPI) for different time periods (0–48 or 0−72 h, respectively) and its impact on their nutrition and volatile profile.FindingsThe SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. The quantity of the volatile compounds initially present in the samples did not change substantially after SSF; however, many new compounds were identified in fermented PPI, which have been reported to have pleasant sensory properties.ConclusionsThe protein quality of PPI or NBPI was not improved by A. oryzae SSF; however, the results suggest the potential for using SSF to positively modify the volatile profile of PPI.Significance and NoveltyThe findings of this research strengthened our knowledge base of fermented pulse ingredients with the use of protein isolates and navy beans, narrowing the somewhat limited gap for fermentation application to high protein substrates.