Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics

Fermentation parameters, especially the duration, are important in imparting a peculiar taste and flavor to soy sauce. The main purpose of this research was to monitor metabolic changes occurring during the various time intervals of the fermentation process. NMR-based metabolomics was used to monito...

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Bibliographic Details
Published inMetabolites Vol. 14; no. 5; p. 285
Main Authors Uddin, Jalal, Yasmin, Samra, Kamal, Ghulam Mustafa, Asmari, Mufarreh, Saqib, Muhammad, Chen, Heyu
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 15.05.2024
Subjects
Acetic acid
Amino acids
Biomarkers
Data analysis
Enzymes
Ethanol
Fermentation
Isoleucine
Magnetic resonance spectroscopy
Metabolism
Metabolites
metabolites profiling
Metabolomics
Microorganisms
NMR
NMR spectroscopy
Nuclear magnetic resonance
Preservatives
Principal components analysis
Salt
Sauces
Soy sauce
Soybeans
Statistical analysis
Sucrose
Taste
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Summary:Fermentation parameters, especially the duration, are important in imparting a peculiar taste and flavor to soy sauce. The main purpose of this research was to monitor metabolic changes occurring during the various time intervals of the fermentation process. NMR-based metabolomics was used to monitor the compositional changes in soy sauce during fermentation. The 1H-NMR spectra of the soy sauce samples taken from the fermentation tanks at 0 to 8 months were analyzed using 1H-NMR spectroscopy, and the obtained spectra were analyzed by multivariate statistical analysis. The Principal Component Analysis (PCA) and Partial Least Square Discriminate analysis (PLSDA) revealed the separation of samples fermented for various time durations under identical conditions. Key metabolites shown by corresponding loading plots exhibited variations in amino acids (lysine, threonine, isoleucine, etc.), acetate, glucose, fructose, sucrose, ethanol, glycerol, and others. The levels of ethanol in soy sauce increased with longer fermentation durations, which can be influenced by both natural fermentation and the intentional addition of ethanol as a preservative. The study shows that the variation in metabolite can be very efficiently monitored using 1H-NMR-based metabolomics, thus suggestion to optimize the time duration to get the soy sauce product with the desired taste and flavor.
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ISSN:2218-1989
2218-1989
DOI:10.3390/metabo14050285