Hu Yong

Bio: Hu Yong is an academic researcher from Hubei University of Technology. The author has contributed to research in topics: Fermentation & Aspergillus oryzae. The author has an hindex of 9, co-authored 125 publications receiving 374 citations.

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

Abstract: Alcoholic fermentation is an essential step in producing high-quality vinegar and typically involves the use of pure yeast to initiate fermentation. In this study, two kinds of citrus vinegars were prepared with a pure culture of Saccharomyces cerevisiae and mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum , respectively. During the alcoholic-fermentation stage, the contents of formic, lactic, and total organic acids were higher in the mixed cultures than in the pure culture. Mixed cultures citrus vinegar (MCCV) showed higher antioxidant activity than pure culture citrus vinegar (PCCV). The contents of sweet and umami free amino acids in MCCV were higher than those in PCCV. Meanwhile, flavor groups such as esters, alcohols, and aldehydes in MCCV also significantly improved. According to sensory analysis, MCCV showed higher intensity for sweet and umami attributes, as well as flowery and fruity attributes. Thus, mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation can effectively improve the flavor and quality of citrus vinegar, thereby indicating additional economic benefits of fermentation.

Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

Abstract: Soy sauce contains a number of bioactive components, which have been shown to possess strong antioxidative properties. Citrus peel (CP) possesses a complex mixture of flavonoids and has also show good antioxidant activity. In this study, we investigated the effect of CP on the dynamic changes of enzymatic activities in the koji and the changes in the phenolic compounds, organic acids, and antioxidant activity of soy sauce during moromi fermentation. The results show that adding CP in koji-making is helpful to increase the β-glycosidase activity and not effect on the activities of other enzymes in the koji. Moreover, the total flavonoid content (TFC), total phenolic content (TPC), contents of aglycone-form isoflavones, polymethoxylated flavones and organic acid, and the antioxidant activity of soy sauce brewed with CP were found to be higher than those of soy sauce brewed without CP during moromi fermentation, which showed strong positive correlation with antioxidant activities. This study suggests that adding CP in koji-making is a simple and effective method to improve functional and bioactive properties of soybean products, which can also avoid the waste of resources.

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Abstract: Summary Soy sauce contains a number of bioactive components, which have been shown to possess strong antioxidative properties. The objective of this study was to compare the enzyme activities, antioxidant activity and phenolic compounds content of soy sauces prepared from a mixed koji (SSAON, inoculated with Aspergillus oryzae HG-26 and Aspergillus niger HG-35), with those of soy sauces made from a koji culture containing only Aspergillus oryzae HG-26 koji (SSAO). The total phenolic content (TPC), total flavonoid content (TFC), content of three isoflavone aglycones (daizein, glycitein and genistein) and the antioxidant activity of the SSAON were found to be higher than those of the SSAO during moromi fermentation. In addition, they showed strong positive correlations with the antioxidant potential of the soy sauce. This study has demonstrated the potential of a mixed-culture koji, based upon A. orzyae and A. niger, for the production of soy sauce with an increased level of bioactive components.

Fermented sauced bone meal and preparation method thereof

Abstract: The invention discloses fermented sauced bone meal and a preparation method thereof The fermented sauced bone meal is prepared by adopting a way of fermenting after enzymolysis Livestock and poultry bone protein and polysaccharide are degraded by adopting mixed bacteria and composite enzyme, so that bone calcium can be adequately separated, the bone calcium is interacted with amino acid to generate soluble calcium ammonium, the absorption and the utilization on the calcium can be promoted, and the content of soluble protein is increased The developed fermented sauced bone meal is not only rich in nutrients, proteins, collagen polypeptide, amino acid, nucleotide, polysaccharide substances and minerals, but also full and strong in taste, thick in sauce fragrance, durable in fragrance, natural in flavor and easy to carry and store

Soybean sauce employing multi-strain starter propagation and production technology thereof

Abstract: The invention discloses a soybean sauce employing multi-strain starter propagation and a production technology thereof. By adopting the method, the starter propagation process of a plurality of strains for naturally brewed soybean sauce is simulated, and yeast, lactic acid bacteria and composite aspergillus oryzae are adopted for starter propagation in common. The multi-strain starter propagation comprises the following steps: inoculating 0.1-0.5% of aspergillus oryzae and a koji material containing 10 -10 yeasts per gram at the initial starter propagation stage according to the weight of the raw material; and inoculating a koji material containing 10 -10 yeasts per gram after loosening koji for the first time. The yeast quantity in finished koji is 10 -10 cfu/g, the lactobacilli count is 10 -10 cfu/g, and the ratio of the lactic acid bacteria to the yeasts is (20:1) to (1:1) by collaborative symbiotic roles of three brewing microorganisms in the starter propagation process, flavor microorganisms (lactic acid bacteria and yeasts) with a proper proportion are provided for the fermentation stage of the soybean sauce, and the flavor of the soybean sauce product is finally enhanced.

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods.

Abstract: Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review.

Abstract: Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality and flavor and prevent numerous disorders caused by oxidation in the host. In this review, we discuss the oxidative stress tolerance, the antioxidant capacity related herewith, and the underlying mechanisms and signaling pathways in probiotic LAB. In addition, we discuss appropriate methods used to evaluate the antioxidant capacity of probiotic LAB. The aim of the present review is to provide an overview of the current state of the research associated with the oxidative stress tolerance and antioxidant capacity of LAB.