Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains and Vectors
2.2. Chemicals
2.3. Reverse Transcription-Quantitative Real-Time PCR (RT-qPCR)
2.4. Construction and Transformation of Homologous Recombinant Knockout Vectors
2.5. Soy Sauce-like Aroma Fermentation Experiment
2.6. Sensory Evaluation
2.7. Extraction of Volatile Compounds from Fermentations by HS-SPME
2.8. GC-MS Analysis
2.9. GC–O Analysis
2.10. Qualitative and Quantitative Analyses
2.11. Relative Odor Activity Values (rOAV) Determination
2.12. Adding Experiments
2.13. Data Analysis
3. Results and Discussion
3.1. Expression of ilvA and serA in BJ3-2 Incubated at 37 °C and 53 °C
3.2. Generation of Knockout Strains
3.3. Characterisation of Strains
3.4. Sensory Evaluation
3.5. Qualification and Quantification of Volatile Compounds
3.6. Characteristic Flavor Substances of Soy Sauce-like Aroma by rOAV and GC-O
3.7. PCA and OPLS-DA Analyses
3.8. Correlation between Key Aroma Compounds and Sensory Attributes
3.9. Changes in Key Aroma Compounds of the Soy Sauce-like Aroma in Fermented Samples between BJ3-2, BJ3-2ΔilvA, BJ3-2ΔserA, and BJ3-2ΔserAΔilvA
3.10. Adding Experiments
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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No. | Compounds | Odor Description a | Related Sample b |
---|---|---|---|
Group 1 | |||
2,3,5-trimethylpyrazine | roasted peanut, cocoa | all | |
2,5-dimethylpyrazine | woody grass medical | all | |
2,3,5,6-tetramethylpyrazine | chocolate, nutty | all | |
3-ethyl-2,5-methylpyrazine | roasted potato | all | |
2,3-dimethylpyrazine | nutty, coffee | S4 | |
Group 2 | |||
2.3-butanedione | strong butter, yoghurt | all | |
3-hydroxy-2-butanone | buttery, creamy | all | |
malic acid | caramel, popcorn | all | |
Group 3 | |||
guaiacol | smoky, woody | all | |
2,4,5-trimethyloxazole | earthy, cucumbers | all | |
Group 4 | |||
2-methylbutyric acid | stinky feet, cheese | all | |
1-octen-3-ol | mushroom. | all |
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Tan, Q.; Wu, Y.; Li, C.; Jin, J.; Zhang, L.; Tong, S.; Chen, Z.; Ran, L.; Huang, L.; Zuo, Z. Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2. Foods 2024, 13, 2731. https://doi.org/10.3390/foods13172731
Tan Q, Wu Y, Li C, Jin J, Zhang L, Tong S, Chen Z, Ran L, Huang L, Zuo Z. Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2. Foods. 2024; 13(17):2731. https://doi.org/10.3390/foods13172731
Chicago/Turabian StyleTan, Qibo, Yongjun Wu, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Zhaofeng Chen, Li Ran, Lu Huang, and Zeyan Zuo. 2024. "Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2" Foods 13, no. 17: 2731. https://doi.org/10.3390/foods13172731