Quality and flavor development of solid-state fermented surimi with Actinomucor elegans : A perspective on the impacts of carbon and nitrogen sources
Copyright © 2023. Published by Elsevier Ltd..
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:447 |
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| Enthalten in: |
Food chemistry - 447(2024) vom: 30. Apr., Seite 139053 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Ding, Yicheng [VerfasserIn] |
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| Links: |
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| Themen: |
7440-44-0 |
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| Anmerkungen: |
Date Completed 10.04.2024 Date Revised 10.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.139053 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2023. Published by Elsevier Ltd. | ||
| 520 | |a The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Actinomucor elegans | |
| 650 | 4 | |a Catabolite repression | |
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| 700 | 1 | |a Dai, Wangli |e verfasserin |4 aut | |
| 700 | 1 | |a Xie, Xiaoben |e verfasserin |4 aut | |
| 700 | 1 | |a Pan, Yibiao |e verfasserin |4 aut | |
| 700 | 1 | |a Tang, Xiaoling |e verfasserin |4 aut | |
| 700 | 1 | |a Zheng, Renchao |e verfasserin |4 aut | |
| 700 | 1 | |a Zhou, Xuxia |e verfasserin |4 aut | |
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