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Comparative evaluation of commercial douchi by different molds:biogenic amines,non-volatile and volatile compounds

Food Science and Human Wellness 2024年第1期13卷 434-443页

作者： Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan College of Food Science Southwest UniversityChongqing 400715China Chinese-Hungarian Cooperative Research Centre for Food Science Chongqing 400715China Laboratory of Quality&Safety Risk Assessment for Agri-products on Storage and Preservation(Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of ChinaChongqing 400715China Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing Chongqing 400715China Shu Xiang douchi Food Research Institute Limited Company Chongqing 402160China

To provide new insights into the development and utilization of douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of *** results showed that the biogenic amine contents of the three types of douchi were all within the safe range and far lower than those of traditional fermented ***-type douchi produced more free amino acids than the other two types of douchi,and its umami taste was more prominent in sensory evaluation(Pdouchi produced more esters and pyrazines,making the aroma,sauce,and douchi flavor more *** to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(Pdouchi production.

关键词： douchi Starting strains Non-volatile compounds Volatile compounds Sensory evaluation

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Natural populations of lactic acid bacteria in douchi from Yunnan Province,China

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2012年第4期13卷 298-306页

作者： Chen-jian LIU Fu-ming GONG Xiao-ran LI Hai-yan LI Zhong-hua ZHANG Yue FENG Hiroko NAGANO State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Laboratory ofApphed Mierobtology Faculty ofLife Scwnee and TechnologyKunmmg Umversity of Sctence and TechnologyKunming 650500Chin Basic Department Dehong Vocational CollegeMangshi 678499China Faculty of Education Gifu UniversityGifu 501-1193Japan

This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,*** predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological *** hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan,and those strains were divided into twelve groups by their morphological and biochemical *** on 16S ribosomal DNA(rDNA) sequencing and analysis,56 representative strains were identified as belonging to 6 genera and 14 species:Lactobacillus(4 spp.),Weissella(3 spp.),Pediococcus(2 spp.),Staphylococcus(2 spp.),Enterococcus(1 sp.),and Bacillus(2 spp.).The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented *** is the first study on the original douchi from Yunnan,and the results suggest that it may be a useful source for the isolation of *** study has also laid a foundation for further research on developing functional douchi products.

关键词： Fermented food douchi Lactic acid bacteria Culture-dependent methods 16S rDNA

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UPLC-QTOF-MS Analysis on Isoflavones in douchi

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Journal of Northeast Agricultural University(English Edition) 2020年第2期27卷 67-72页

作者： Wang Hui Liu Qing-ju Han Ping Beijing Research Center for Agricultural Standards and Testing Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China Risk Assessment Lab for Agro-products(Beijing) Ministry of AgricultureBeijing 100097China Beijing Municipal Key Laboratory of Agriculture Environment Monitoring Beijing 100097China

douchi is a kind of traditional Chinese fermented soybean ***-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS)was applied to separate and identify 12 kinds of isoflavones in douchi within 16 *** chromatographic separation was carried out on an ACQUITY UPLC HSS T3 column with a gradient elution program where water containing 0.1%formic acid and acetonitrile containing 0.1%formic acid were used as mobile *** by using electrospray ionization of positive ion mode was applied in the mass *** were identified by determining the accurate mass and referring to references in this study.

关键词： douchi fermented soybean food ultra-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS) isoflavone identification

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