Soybean Paste Research Articles

Redesign of work facilities at the tofu pressing station with a participatory ergonomic approach

Tahu Palda is a small and medium-sized micro business in the food industry that produces tofu. This factory has been producing tofu since 2005, located in North Aceh. The workers in this tofu usually five workers, with an average of 7 working hours per day. Based on the observations at several workstations, initial data indicate that the dominant work posture is standing, bending, and lifting heavy loads such as a 20 kg weight for pressing and lifting a mold holder with a 15 kg load. This is done continuously for 7 working hours each day. Based on the results of the distribution of the Cornell Musculoskeletal Discomfort Questionnaire (CMDQ), it was found that workers at the station experience complaints such as back pain, lower back pain, and upper arm pain due to the high frequency of lifting heavy loads. If this continues to be neglected, it can lead to work-related diseases such as musculoskeletal disorders. The assessment of workers' posture using the Rapid Entire Body Assessment (REBA) method shows that the score obtained for the job of pouring soybean paste is 7, which means a moderate risk, the job of lifting the press weight is 5, which means a moderate risk, and the job of flipping molds has a score of 10, which falls into the high-risk category and needs improvement. Improvements were made using a participatory ergonomics approach, resulting in the decision to redesign the tofu press tool to fit the workers' body anthropometry. The anthropometric calculations for the height range of the press support tool and cutting tool are 141.1 cm, the press support range is 68.78 cm, the width of the press tool is 49.4 cm, the height of the tray is 4.54 cm, and the height of the tray holder is 103.85 cm.

Inactivation of Pichia membranaefaciens in Soybean Paste by Dual-Frequency and Moderate Thermosonication

Dual-frequency and moderate thermosonication (TS, 300 + 300 W, 20 + 40 kHz, 25~60 °C) was employed to inactivate Pichia membranifaciens in soybean paste. The aim was to evaluate the effect of TS on the inactivation of P. membranaefaciens and on the quality of soybean paste. The Weibull model fitted the survival data of P. membranaefaciens in thermosonicated soybean paste well and a decrease of 5 log of P. membranaefaciens in soybean paste was obtained at TS50°C, TS55°C, TS60°C, and T65°C for 15.41, 7.49, 2.27, and 18.61 min. Scanning electron microscope observation revealed TS50°C damaged the cell structure, leading to the leakage of intracellular contents. The physicochemical properties of soybean paste treated by TS were more retained than in paste treated by heat. The GC-MS analysis indicated that the flavor components had increased after TS treatment, especially at TS50°C. In conclusion, TS can inactive P. membranaefaciens in soybean paste without causing significant changes in its physicochemical and flavor qualities.

Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation

This study investigated the physicochemical factors, bacterial communities, and volatile aromatic components in watermelon soybean pastes (WSP) prepared with different ratios of different watermelon juice to koji during the fermentation process. The results indicated that high concentration of watermelon juice could significantly increase the contents of amino acid nitrogen, reducing sugar, and free amino acids, but decreased bacterial diversity. Enterococcus, Bacillus, Enterobacter, Staphylococcus, Pediococcus, Lactobacillus, and Weissella were identified as the dominant genus bacteria in WSP samples, while Enterococcus and Pediococcus were found to account for more than 50% in WSP-4 samples. In WSP samples, this study identified 142 volatile components, the concentration of volatile components was more abundant in WSP-4 samples compared to WSP-2 and WSP-3 samples, especially in the pyrazine family. Furthermore, E-nose results showed that the influence of watermelon juice on the aroma components of WSP samples was mainly focused on the late fermentation periods, but aroma profiles were relatively similar in all WSP samples regardless of watermelon juice concentration throughout the fermentation period. Therefore, this study discovered that controlling the amount of watermelon juice and fermentation time can affect the aroma profiles of WSP samples to a certain extent, and improve the industrial production and food quality.

Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer

AbstractThis study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non‐influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods. Bacteroides and Alistipes were the most predominant gut microbiota. Kimchi, soybean paste, and red pepper paste showed a decreasing trend in the ratio of these bacteria associated with gut inflammation, but the results were inconclusive because this trend was inconsistent. Therefore, this study found that fermented foods did not significantly affect CRC risk indicators associated with dietary processed meat intake, regardless of age.

Association of Soy Foods With Gastric Cancer Considering Helicobacter pylori: A Multi-Center Case-Control Study.

This study aims to explore the relationship between soy food consumption and gastric cancer (GC) risk, accounting for Helicobacter pylori infection status. We analyzed data from patients with GC and healthy individuals prospectively enrolled by 6 hospitals between 2016 and 2018. Dietary intake was evaluated using questionnaires that categorized seven dietary habits and 19 food groups. Multivariate logistic regression models were applied to examine associations. Model I adjusted for various epidemiological factors, while Model II included further adjustments for H. pylori infection. Primary exposures examined were consumption frequencies of nonfermented, unsalted soy foods (soybean/tofu) and fermented, salty soy foods (soybean paste stew). A total of 5,535 participants were included, with 1,629 diagnosed with GC. In Model I, the frequency of soybean/tofu consumption was inversely related to GC risk; adjusted odd ratios (aORs) were 0.62 (95% confidence interval [CI], 0.48-0.8), 0.38 (95% CI, 0.3-0.49), 0.42 (95% CI, 0.33-0.53), and 0.33 (95% CI, 0.27-0.42) for 1 time/week, 2 times/week, 3 times/week, and ≥4 times/week. Consumption of 2 servings/week of soybean paste stew showed the lowest GC association, forming a V-shaped curve. Both low (aOR, 4.03; 95% CI, 3.09-5.26) and high serving frequencies of soybean paste stew (aOR, 2.23; 95% CI, 1.76-2.82) were associated with GC. The association between soy foods and GC in Model II was similar to that in Model I. The soy food-GC associations were consistent across sexes in Model I. Nonetheless, the positive correlation between frequent consumption of soybean paste stew (≥5 times/week) and GC was more pronounced in women (aOR, 7.58; 95% CI, 3.20-17.99) compared to men (aOR, 3.03; 95% CI, 1.61-5.88) in Model II. Subgroup analyses by H. pylori status and salty diet revealed a consistent inverse relationship between soybean/tofu and GC risk. In contrast, soybean paste stew showed a V-shaped relationship in H. pylori-positive or salty diet groups and no significant association in the H. pylori-negative group. Soybean/tofu intake is consistently associated with a decreased risk of GC. However, the relationship between soybean paste stew consumption and GC risk varies, depending on H. pylori infection status and dietary salt intake. ClinicalTrials.gov Identifier: NCT03046745.

연잎분말 된장소스를 첨가한 양념돈육의 이화학적 품질 특성

연잎분말 된장소스를 첨가한 양념돈육의 이화학적 품질 특성

Presence of Modified Peptides with High Bioavailability and Angiotensin-Converting Enzyme Inhibitory Activity in Japanese Fermented Soybean Paste (Miso).

Not only free amino acids and normal short-chain peptides but also modified amino acids, such as N-acetyl- and N-formyl amino acids, monoamines, polyamines, and modified peptides, such as isomerized aspartyl peptides, pyroglutamyl peptides, and diketopiperazines, were identified in Japanese fermented soy paste (miso) prepared using different fungal starters, rice, barley, and soybean-koji. One hour after oral administration of water extract of soybean-koji miso to rats, the modified peptides increased significantly in the lumen upon the ingestion, while the normal peptides did not. In the blood from the portal vein and abdominal vena cava, 17 and 15 diketopiperazines, 16 and 12 isomerized aspartyl peptides, and 2 and 1 pyroglutamyl peptides significantly increased to approximately 10-400 nM, respectively. The modified peptides, which increased in rat blood, showed angiotensin-converting enzyme (ACE) inhibitory activity in a dose-dependent manner, indicating multiple ACE inhibitory peptides with high bioavailability in miso. Among them, l-β-Asp-Pro showed the highest ACE inhibitory activity (IC50 4.8 μM).

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential

In this study, we analyzed the microbial community of traditional fermented foods of Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use as cosmetic ingredients. Firstly, we examined the microbial communities of Omphalius rusticus Jeotgal (OR), Spratelloides gracilis Jeotgal (SG), Chromis notata Jeotgal (CN), Turbo cornutus Jeotgal (TC), Trichiurus lepturus intestine Jeotgal (TL), Branchiostegus japonicus Sweet Rice Punch (BJ), Salted Anchovy Sauce (SA), Jeju Soy Sauce (JSS), and Jeju Soybean Paste (JSP). We found that Latilactobacillus sakei (87.2%), Tetragenococcus halophilus (37.7%), T. halophilus (96.8%), Bacillus subtilis (23.4%), T. halophilus (71.3%), L. sakei (53.7%), Lentibacillus sp. (42.9%), Enterococcus durans (14.6%), and E. durans (32.8%) were the dominant species. Secondly, to study the nine Jeju fermented foods’ anti-inflammatory and anti-melanogenic effects, we employed RAW 264.7 and B16F10 cells, classic cell models for inflammation and melanogenesis studies. Ethyl acetate extracts of the nine Jeju fermented foods all inhibited nitric oxide (NO) and melanin production in a concentration-dependent manner. Thirdly, to test the applicability of the nine Jeju fermented foods to human skin, we used the MTT assay to assess their cytotoxic effects on human keratinocytes (HaCaT cells). Finally, the topical applicability of the nine Jeju fermented foods was tested through primary skin irritation, and it was found that they did not cause any adverse effects. Therefore, extracts from the nine Jeju fermented foods have potential applications as ingredients in anti-inflammatory and anti-melanogenic products and can be used in the cosmetic industry.

Reduction of aflatoxins and ochratoxin A by addition of commercial Koji during fermentation of the Korean traditional soybean paste, Doenjang

Contamination by aflatoxins and ochratoxin A of traditional Korean fermented soybean paste (Doenjang) is a serious food safety issue. In this study, we investigated the inhibitory effects of commercial Koji, a microbial starter culture used for fermentation, on mycotoxin contamination during Doenjang production at in vitro and scaled-up fermentation levels. A commercial Koji dominated by Aspergillus oryzae JI-4 exhibited strong antifungal and antimycotoxigenic activities against aflatoxigenic Aspergillus flavus and ochratoxigenic Penicillium verrucosum both in vitro and in situ. Furthermore, co-inoculation with Koji JI and mycotoxigenic fungi in the early stage of Doenjang fermentation significantly suppressed aflatoxins and ochratoxin A production by more than 93% (p < 0.05) and improved the nutritional properties and sensory qualities of the final product. These results suggest that the addition of commercial Koji could be an effective and practical approach to reduce aflatoxins and ochratoxin A contamination during the fermentation of soybean paste.

Monitoring and risk assessment of biogenic amines in commercial Thua-Nao, a traditional Northern Thai fermented soybean paste

Thua-Nao, a traditional fermented soybean product in Thailand, is susceptible to contamination with biogenic amines (BAs), thus increasing the risk to human health. The present study evaluated the contamination, formation, and risk assessments of BAs in two types of Thua-Nao. The elution conditions were optimized and used to analyze thua nao BAs with good correlation coefficients and high recovery. The average total BA content in dried Thua-Nao (D-TN; 342 mg/kg) was greater than that in fresh Thua-Nao (F-TN; 239 mg/kg), but the difference was not significant. Tyramine (TYM) was the dominant BA in thua nao, accounting for more than half of the total BAs in the majority of the samples, and it also exhibited a significant positive correlation with soluble protein and total BAs. The calculated highest estimated daily intake (EDI) and index of food safety (IFS) of TYM were 1.51 μg/kg/day and 0.008, respectively, among the age groups who consumed thua nao, indicating a low risk to human health. However, the acute risk index of TYM in F-TN and D-TN among patients taking monoamine oxidase inhibitors (MAOIs) was greater than 80 %. Thus, these results suggested that an adverse health effect is unlikely for the general population after excessive consumption of TYM-contaminated Thua-Nao, but it may have serious health implications for patients taking MAOIs.

In vitro, in situ, and in vivo evaluation of a sesame paste supplement for grazing calves

Objective: To carry out an in vitro, in situ, and in vivo evaluation of soybean paste (T1) and sesame paste (T2) supplements for calves under grazing conditions. Methodology: Partial (24, 48, and 72 h) and accumulated biogas and methane production, as well as dry matter degradation (DMD), were measured in the in vitro analysis. The digestibility kinetics parameters (a, b, a+b, c, k, ED) were estimated in the in situ test. Feed supplement consumption (SC), daily weight gain (DWG), bacterial and protozoan populations, acetate, propionate, and butyrate were evaluated in the in vivo test. A completely randomized experimental design was used. Results: T1 produced a higher amount of partial and accumulated biogas and methane at 24 h, as well as the highest values in the b, a+b, k, and ED (p ≤ 0.05) parameters. Meanwhile the rest of the in vitro, in situ, and in vivo variables did not record any differences between treatments (p &gt; 0.05). Study Limitations/Implications: The production of sesame paste is seasonal; consequently, its harvest limits its year-round availability. Conclusions: Based on the in vitro, in situ, and in vivo evaluations, sesame paste is a feasible option to replace soybean paste as a source of protein, in the supplementation of calves in the tropics.

Characteristics of Vegan Corned Beef (Study of Soybean Paste Proportions : Gluten Flour and Lecithin Addition)

This study aims to determine the proportion of soybean paste and gluten flour with the addition of soy lecithin on the characteristics of vegan corned beef. This research used a Completely Randomized Design (CRD) with a factorial pattern and three replications. Factor I is the proportion of soybean paste : gluten flour (65:35, 60:40, 55:45). Factor II is the addition of lecithin (0.25%, 0.50%, 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with the values ​​of water content, hardness, emulsion stability, protein content and organoleptic tests. Vegan corned beef with soybean paste treatment: Gluten flour (55:45) with the addition of 0.75% lecithin is the best treatment which produces vegan corned beef with characteristics of 59.72% water content, 31.17% protein content, 17.85 N hardness, emulsion stability 1.90%, as well as a taste preference score of 3.28 (neutral), color 3.44 (neutral), and texture 4.04 (like).

Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3

Watermelon soybean paste is a condiment popular in Henan, Shandong and Anhui provinces of China for the strong umami taste. This work used ultrafiltration and gel filtration chromatography to separate three novel umami peptides from watermelon soybean paste aqueous extract with sequences of AKEKFD, LAELK and LTFVER. The three peptides were all determined to be umami peptides by sensory evaluation and electronic tongue. Through molecular docking with umami receptor T1R1/T1R3, the umami taste mechanisms of the three umami peptides were revealed. The charged side chains in the umami peptides and T1R1/T1R3 played a key role in the perception of umami, and the primary factors of the interaction between umami peptides and T1R1/T1R3 were van der Waals forces and hydrogen bonds, which mainly contributed to the umami mechanism. This study will supplement the umami peptide database and offered a theoretical framework for further investigation on umami peptide.

Media Optimization for Bacteriocin Production by Enterococcus faecium Strains Isolated from Traditional Korean Soybean Paste

Media Optimization for Bacteriocin Production by Enterococcus faecium Strains Isolated from Traditional Korean Soybean Paste

Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation

Soybean paste is widely used as a seasoning for authentic Asian cuisine due to its rich and savory sauce flavor. However, the primary components of the soybean paste sauce-flavor compounds and the fermentation regulation mechanisms are still unclear. Therefore, the present study sought to systematically explore the factors affecting the sauce flavor in terms of substrate, external microorganisms, brine concentration, and the alteration in flavor composition and its regulatory mechanisms. The results of the raw material ratios showed that an appropriate increase in the proportion of soybeans (6:4) could significantly enhance the concentration of amino acid metabolites, such as 2-methylbutanal, 3-methylbutanal, and 2-phenylethanal. Delayed addition to Tetragenococcus halophilic significantly enhanced 2-butylfuran, 2-pentylfuran, trans-2-(2-pentenyl) furan, and sauce-flavor perception in soybean paste by modulating the total acid. A suitable brine concentration (10%) could adjust the fermentation process and facilitate the formation of benzaldehyde, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, and other sauce-flavor compounds. Meanwhile, combined results of sensory evaluation and GC-MS analysis demonstrated that the primary components of the sauce-flavor compounds in soybean paste consisted of furans (furfural, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran) and pyrazine (2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine). Overall, these results provide a theoretical basis for the targeted enhancement of the sauce-flavor of soybean paste and insights into the industrial production of high-quality soybean paste.

Extensive analysis of monosaccharide diversity in fermented soybean paste using LC-MS/MS

Doenjang, a widely consumed fermented soybean paste in Korea, contains abundant carbohydrates. However, the composition of various monosaccharides present in fermented foods has not been thoroughly investigated. Thus, we used a rapid and accurate liquid chromatography-tandem mass spectrometry (LC-MS/MS) method to simultaneously analyze monosaccharides in the soybean paste. The method exhibited excellent linearity, sensitivity, and accuracy as confirmed by spiking experiments. In the soybean paste, we identified 11 monosaccharides, with galactose, glucose, and arabinose being predominant, alongside galacturonic acid, N-acetylglucosamine, and glucuronic acid. Analyzing 8 modified and 9 traditional soybean paste samples from different regions, we found a significant correlation between manufacturing method and monosaccharide profiles, with traditional soybean paste exhibiting greater monosaccharide diversity. This method is adaptable for rapid and efficient analysis of monosaccharides in various fermented foods.

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes.

Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC-MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α-diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5-trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6-ethenoadenosine, 2-deoxy-2,3-dehydro-n-acetyl-neuraminic acid, 3,4,5-trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes. PRACTICAL APPLICATION: The investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio-preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.

Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus

Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from meju and to observe its inhibitory effects on an aflatoxigenic mold. Methods: We used yellow soybeans (Glycine max (L.) Merr.) grown in South Korea, and meju was produced according to the recommended methods of the Korea Food Research Institute. The identification of the strain was conducted based on its morphological and biochemical characteristics and 16S rDNA sequence. Evaluation of the bacterial effect against A. parasiticus ATCC 15517 was done in yeast extract–sucrose broth at 28 °C. Its inhibitory effect was evaluated using two approaches: mycelial weight and aflatoxin production. Aflatoxins were determined using high-performance liquid chromatography. Results: In the meju samples fermented for three months, a B. subtilis strain, K-0924 was identified. At the end of the incubation period of A. parasiticus, dry mycelial weight was significantly reduced by more than 80% (p &lt; 0.01) and total aflatoxin production was inhibited by more than 63% (p &lt; 0.05) in the presence of B. subtilis. Conclusions: These results indicate that B. subtilis K-0924 inhibits the growth and aflatoxin production of toxigenic Aspergillus, which can be contaminated with meju. We could expect more inhibition by other bacteria related to fermentation of meju, and further examination is necessary on species other than B. subtilis.

Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

This study was conducted to mitigate the food safety risks related to biogenic amine (BA) by reducing the BA content in Cheonggukjang using applicable food additives. In in-vitro experiments, of the additives tested, tartaric acid (TA), potassium sorbate (PS), and sodium benzoate (SB) considerably inhibited tyramine production of strains of Bacillus spp. and Enterococcus faecium while less affecting their growth. In addition to these three additives, two additives, glycine (GL) and nicotinic acid (NA), reported to have significant inhibitory effects in previous studies, were applied to the Cheonggukjang fermentation with prolific tyramine-producing strains of B. subtilis and E. faecium. The content of tyramine in the Cheonggukjang samples treated with TA, PS, SB, GL, and NA was significantly reduced by 27.5%, 50.7%, 51.4%, 76.1%, and 100.0%, respectively, compared to the control sample. Additionally, the content of polyamines (putrescine, cadaverine, spermidine, and spermine) in the GL-treated sample was reduced by 42.6%–62.4%. The mode of action could be attributed to inhibiting the bacterial decarboxylase activity and/or growth. Consequently, excluding NA that interfered with Cheonggukjang fermentation, GL was the most outstanding additive with an inhibitory effect on tyramine formation in food, followed by SB and PS, all of which showed a more than 50% reduction. Therefore, the use of appropriate additives could be one of the promising strategies to avoid the food safety issues implicated in BAs in Cheonggukjang.

Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice.

This study investigated the effects of miso, a traditional fermented soybean food in Japan, on muscle mass atrophy. Eight week old male C57BL/6J mice were fed high fat/high sucrose diet with or without miso for 12 weeks. A miso diet increased soleus muscle weights (p<0.05) and reduced intraperitoneal glucose tolerance and insulin tolerance (p<0.05). The miso diet downregulated the Tnfα and Ccl2 expression, related to inflammation, and Trim63 and Fbxo32 expression, related to muscle atrophy, in the soleus muscle (p<0.05). The miso diet increased short-chain fatty acids levels, including acetic, propanoic, and butanoic acids, in the feces, serum, and soleus muscle (p<0.05). According to the LEfSe analysis, the miso diet increased family Prevotellaceae, family Christensenellaceae, family Dehalobacterium, family Desulfitibacter; family Deferribacteraceae, order Deferribacterales, class Deferribacteres; and family Gemmatimonadaceae, order Gemmatimonadetes, and class Gemmatimonadales, whereas the miso diet decreased family Microbacteriaceae, order Micrococcales, class Actinobacteria, and family Lactobacillaceae. Miso suppressed high fat/high sucrose diet induced impaired glucose tolerance, low muscle strength, and muscle atrophy by improving dysbiosis and increasing short-chain fatty acids production and provides new insights into the preventive effects of fermented foods on sarcopenia.