Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce.

In this study, the influence and relationship between the microbial structure composition at different spatial locations during soy sauce fermentation and the quality of soy sauce were investigated. Within 3-7 days of fermentation, the abundance of Chromohalobacter in the surface and upper layers of moromi was initially high but subsequently decreased. In contrast, Tetragenococcus exhibited low abundance on the surface of moromi at the beginning of fermentation but emerged as the absolute dominant bacteria by the end of the fermentation process. Throughout the fermentation period of 3-42 days, Staphylococcus and Bacillus were the predominant bacterial genera observed at the bottom of the moromi. In addition, Halanaerobium was the dominant bacterial genus in the crude soy sauce layer throughout the fermentation process. Tetragenococcus and Zygosaccharomyces were strongly positively correlated with total acid and ammonia nitrogen. Bacillus and Staphylococcus were significantly negatively correlated with the salt content.

Research advances in technologies and mechanisms to regulate vinegar flavor.

New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologies to accelerate vinegar flavor maturation. Based on literature and our research, this review introduces the latest advances in flavor regulation technologies of vinegar including microbial fortification/multi starters fermentation, key production processes optimization and novel physical processing technologies. Microbial fortification or multi starters fermentation accelerates vinegar flavor maturation via enhancing total acids, esters and aroma precursors content in vinegar. Adjusting raw materials composition, fermentation temperature, and oxygen flow reasonably increase alcohols, organic acids, polyphenols and esters levels via generating more corresponding precursors in vinegar, thereby improving its flavor. Furthermore, novel processing technologies greatly promote conversion of alcohols into acids and esters in vinegar, shortening flavor maturation time for over six months. Meanwhile, the corresponding mechanisms are discussed and future research directions are addressed.

Terahertz Sensing of L-Valine and L-Phenylalanine Solutions.

To detect and differentiate two essential amino acids (L-Valine and L-Phenylalanine) in the human body, a novel asymmetrically folded dual-aperture metal ring terahertz metasurface sensor was designed. A solvent mixture of water and glycerol with a volume ratio of 2:8 was proposed to reduce the absorption of terahertz waves by reducing the water content. A sample chamber with a controlled liquid thickness of 15 µm was fabricated. And a terahertz time-domain spectroscopy (THz-TDS) system, which is capable of horizontally positioning the samples, was assembled. The results of the sensing test revealed that as the concentration of valine solution varied from 0 to 20 mmol/L, the sensing resonance peak shifted from 1.39 THz to 1.58 THz with a concentration sensitivity of 9.98 GHz/mmol∗L-1. The resonance peak shift phenomenon in phenylalanine solution was less apparent. It is assumed that the coupling enhancement between the absorption peak position of solutes in the solution and the sensing peak position amplified the terahertz localized electric field resonance, which resulted in the increase in frequency shift. Therefore, it could be shown that the sensor has capabilities in performing the marker sensing detection of L-Valine.

Analysis of risk factors associated with pre-myopia among primary school students in the Mianyang Science City.

Objectives To find out the prevalence rate of pre-myopia among primary school students in the Mianyang Science City Area, analyze its related risk factors, and thus provide a reference for local authorities to formulate policies on the prevention and control of myopia for primary school students. Methods From September to October 2021, Cluster sampling was adopted by our research group to obtain the vision levels of primary school students employing a diopter test in the Science City Area. In addition, questionnaires were distributed to help us find the risk factors associated with pre-myopia. Through the statistical analysis, we identify the main risk factors for pre-myopia and propose appropriate interventions. Results The prevalence rate of pre-myopia among primary school students in the Science City Area was 45.27% (1020/2253), of which 43.82% were boys and 46.92% were girls, with no statistically significant difference in the prevalence rate of myopia between boys and girls (2 =2.171, P=0.141). The results of the linear trend test showed that the prevalence rate of pre-myopia tends to decrease with increasing age (Z=296.521, P=0.000). Logistic regression analysis demonstrated that the main risk factors for pre-myopia were having at least one parent with myopia, spending less than 2 hours a day outdoors, using the eyes continuously for more than 1 hour, looking at electronic screens for more than 2 hours, and having an improper reading and writing posture. Conclusion The Science City Area has a high prevalence rate of pre-myopia among primary school students. It is proposed that students, schools, families, and local authorities work together to increase the time spent outdoors, reduce digital screens and develop scientific use of eye habits.

Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation.

Soy sauce is a traditional condiment that undergoes microbial fermentation of various ingredients to achieve its desired color, scent, and flavor. Sporidiobolus pararoseus, which is a type of Rhodocerevisiae, shows promising potential as a source of lipids, carotenoids, and enzymes that can enrich the taste and color of soy sauce. However, there is currently a lack of systematic and comprehensive studies on the functions and mechanisms of action of S. pararoseus during soy sauce fermentation. In this review, it is well established that S. pararoseus produces lipids that are abundant in unsaturated fatty acids, particularly oleic acid, as well as various carotenoids, such as ß-carotene, torulene, and torularhodin. These pigments are synthesized through the mevalonic acid pathway and possess remarkable antioxidant properties, acting as natural colorants. The synthesis of carotenoids is stimulated by high salt concentrations, which induces oxidative stress caused by NaCl. This stress further activates crucial enzymes involved in carotenoid production, ultimately leading to pigment formation. Moreover, S. pararoseus can produce high-quality enzymes that aid in the efficient utilization of soy sauce substrates during fermentation. Furthermore, this review focused on the impact of S. pararoseus on the color and quality of soy sauce and comprehensively analyzed its characteristics and ingredients. Thus, this review serves as a basis for screening high-quality oleaginous red yeast strains and improving the quality of industrial soy sauce production through the wide application of S. pararoseus.

Coronary Artery Tree Description and Lesion Evaluation (CatLet) score for functional evaluation of coronary stenosis: a comparison study with pressure wire fractional flow reserve.

Background: Pressure wire fractional flow reserve (FFR) and its derivatives, such as quantitative flow ratio (QFR), computational pressure flow-derived FFR (caFFR), coronary angiography-derived FFR (FFRangio), and computed tomography-derived FFR (FFRCT), have been validated for identifying functionally significant stenosis and guiding revascularization strategy. The limitations of using these methods include the side effects of hyperemia-induced agents, additional costs, and vulnerability to microvascular resistance. FFR is related both to the degree of a stenotic coronary artery and to its subtended myocardial territory. Coronary Artery Tree Description and Lesion Evaluation (CatLet) score (also known as Hexu) is a product of the degree of a stenosis and the weighting of the affected coronary artery (myocardial territory). Hence, we hypothesized that the CatLet score could predict hemodynamically significant coronary stenosis. Methods: We retrospectively enrolled consecutive patients with stable coronary artery disease. They attended Sichuan Science City Hospital with at least one lesion of 50-90% diameter stenosis in a coronary artery of 2 mm or larger. FFR measurement was obtained during invasive coronary angiography. The CatLet score was obtained by multiplying a fixed value of 2.0 (for non-occlusive lesions) and the weight of the affected coronary artery. The primary endpoint was the CatLet score's diagnostic accuracy in identifying hemodynamically significant coronary stenosis, with a pressure wire FFR of ≤0.80 being used as reference. Results: We analyzed the FFR and CatLet scores from 206 vessels in 175 patients with stable coronary disease and intermediate coronary lesions. The per-vessel analysis revealed an overall good correlation between the CatLet score and the FFR [r=-0.61; 95% confidence interval (95% CI): -0.69 to -0.52; P<0.01]. We also noted a significant CatLet score-FFR correlation for each of the left anterior descending artery (LAD), left circumflex (LCX), and right coronary artery (RCA). With a CatLet score ≥10 as a predictor of FFR ≤0.80, the overall diagnostic accuracy included a sensitivity of 78.80% (95% CI: 67.00-87.90%), a specificity of 85.00% (95% CI: 78.00-90.50%), a positive likelihood ratio of 5.25, a negative likelihood ratio of 0.25, and an area under the curve of 0.90 (95% CI: 0.85-0.94). Equivalent vessel-specific results were also achieved for each of the LAD, LCX, and RCA. Conclusions: The CatLet score, solely based on visual estimation of the results of coronary angiography, demonstrated good diagnostic performance with respect to myocardial ischemia. Its clinical values in guiding revascularization warrant further investigation.

Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3.

Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.

Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation.

Soy sauce is a popular fermented seasoning due to its distinct flavor and rich umami taste. Its traditional production involves two stages: solid-state fermentation and moromi (brine fermentation). During moromi, the dominant microbial population in the soy sauce mash changes, which is called microbial succession and is essential for the formation of soy sauce flavor compounds. Research has identified the sequence of succession, starting with Tetragenococcus halophilus, then Zygosaccharomyces rouxii, and lastly, Starmerella etchellsii. Factors such as the environment, microbial diversity, and interspecies relationships drive this process. Salt and ethanol tolerance influence microbial survival, while nutrients in the soy sauce mash support the cells in resisting external stress. Different microbial strains have varying abilities to survive and respond to external factors during fermentation, which impacts soy sauce quality. In this review, we would examine the factors behind the succession of common microbial populations in the soy sauce mash and explore how microbial succession affects soy sauce quality. The insights gained can help better manage the dynamic changes in microbes during fermentation, leading to improved production efficiency.

Study of Surface Wettability of Mineral Rock Particles by an Improved Washburn Method.

The surface wettability of rocks in underground reservoirs affects the distribution of fluids in the reservoir, so the wettability of reservoir minerals is a key factor for crude oil recovery from reservoirs. In this paper, the wettability of quartz sand with different particle sizes in different polar solvents was determined by Washburn's capillary rise method, and the C·cos θ values were calculated first. Next, the experimentally obtained macroscopic contact angle of water on the quartz surface of 15.0° was substituted into C·cos θ to obtain a linear equation between the particle size of quartz sand and the capillary constant C. The particle sizes of oil sand and mineral powder were then substituted into the equation to obtain their capillary constants C. Then, based on the Owens-Wendt-Rabel-Kaelbe (OWRK) equation and the obtained contact angles of solvent on quartz sand, oil sand, and mineral powder, the surface free energy of quartz sand with different particle sizes is calculated as 76.09, 76.65, and 76.42 mN/m, respectively, which are close to the literature results. In addition, the surface free energy of oil sand with different particle sizes was 23.22, 23.45, and 23.63 mN/m, and the results indicated that the polarity of oil sand was low. Meanwhile, the surface free energies of kaolinite, illite, feldspar, and montmorillonite were 61.59, 32.85, 35.87, and 25.91 mN/m, respectively. By the improved Washburn method in this paper, the wettability of different solvents on the surface of reservoir rocks was investigated, and the surface free energy of specific solid particles was calculated, which is important for studying the extraction of crude oil from subsurface reservoir rocks.

Mathematical Model for Skin Pain Sensation under Local Distributed Mechanical Compression for Electronic Skin Applications.

Skin pain resulting from mechanical compression is one of the most common pains in daily life and the indispensable information for electronic skin to perceive external signals. The external mechanical stimuli are transduced into impulses and transmitted via nerve fiber, and finally, the sensation is perceived via the procession of the nerve system. However, the mathematical mechanism for pain sensation due to mechanical stimuli remains unclear. In this paper, a mathematical model for skin pain sensation under compression is established, in which the Flament solution, the revised Hodgkin-Huxley model, and the mathematical model gate control theory are considered simultaneously. The proposed model includes three parts: a mechanical model of skin compression, a model of transduction, and a model of modulation and perception. It is demonstrated that the pain sensation degree increases with the compression amplitude and decreases with deeper nociceptor location in the skin. With the help of the proposed model, the quantitative relationship between compression pain sensation and external mechanical stimuli is revealed, which has a significant benefit in promoting the design and mechanism research of electronic skin with pain perception function.

Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce.

Yeast extracts, of which amino acids are the main component, can be directly applied to improve the flavor of final soy sauce. In this study, the potential of commercial yeast extracts was explored from amino acid approach to enhance the flavor quality of soy sauce by shaping the core fermentation microbiota. Alkaline and neutral amino acids favored the competitive benefits of flavor-producing bacteria, while acidic amino acids promoted the stress resistance of the fermentation microbiota, especially the abundance of Lactobacillus, which increased to 18.03-23.78% and became the predominant microbiota. The mass ratio of neutral-nonpolar: neutral-polar: acidic: alkaline amino acids was 40: 18: 27: 15, which provided the optimal improvement of soy sauce aroma. The formulation and activated the metabolic pathways of 3-methyl-1-butyraldehyde, 3-methyl-1-butanol and 2-methyl-1-propanol through Leu and Ile, resulting in a 52.6% increase in malt-like aroma. This study provides a new idea for the regulation of soy sauce fermentation.

Deprotonation from an OH on myo-Inositol Promoted by µ2-Bridges with Possible Regioselectivity/Chiral Selectivity.

Single-crystal structures of myo-inositol complexes with erbium ([Er2(C6H11O6)2(H2O)5Cl2]Cl2(H2O)4, denoted ErI hereafter) and strontium (Sr(C6H12O6)2(H2O)2Cl2, denoted SrI hereafter) are described. In ErI, deprotonation occurs on an OH of myo-inositol, although the complex is synthesized in an acidic solution, and the pKa values of all of the OHs in myo-inositol are larger than 12. The deprotonated OH is involved in a µ2-bridge. The polarization from two Er3+ ions activates the chemically relatively inert OH and promotes deprotonation. In the stable conformation of myo-inositol, there are five equatorial OHs and one axial OH. The deprotonation occurs on the only axial OH, suggesting that the deprotonation possesses characteristics of regioselectivity/chiral selectivity. Two Er3+ ions in the µ2-bridge are stabilized by five-membered rings formed by chelating Er3+ with an O-C-C-O moiety. As revealed by the X-ray crystallography study, the absolute values of the O-C-C-O torsion angles decrease from ∼60 to ∼45° upon chelating. Since the O-C-C-O moiety is within a six-membered ring, the variation of the torsion angle may exert distortion of the chair conformation. Quantum chemistry calculation results indicate that an axial OH flanked by two equatorial OHs (double ax-eq motif) is favorable for the formation of a µ2-bridge, accounting for the selectivity. The double ax-eq motif may be used in a rational design of high-performance catalysts where deprotonation with high regioselectivity/chiral selectivity is carried out.

miR­32­5p suppresses the proliferation and migration of pancreatic adenocarcinoma cells by targeting TLDC1.

Pancreatic adenocarcinoma (PAAD) is one of the most fatal types of cancer in humans. However, the molecular mechanisms underlying the migration and invasion abilities of PAAD cells remain unclear. The aim of the present study was to explore the regulatory roles of microRNA (miR)­32­5p in PAAD cells. miR­32­5p mimic and inhibitor were used to transfect the human PAAD AsPC­1 cell line to determine the role of miR­32­5p in cell proliferation and metastasis. The starBase database predicted the binding of miR­32­5p to the target gene TBC/LysM­associated domain containing 1 (TLDC1). Further analyses were performed to assess miR­32­5p and TLDC1 expression levels in healthy and PAAD tissues, as well as the association between miR­32­5p or TLDC1 expression and the prognosis of patients with PAAD. The interaction between miR­32­5p and TLDC1 was verified using the dual­luciferase reporter assay. miR­32­5p and TLDC1 expression levels were detected by reverse transcription­quantitative PCR and western blotting, respectively. The Cell Counting Kit­8 assay was utilised to assess cell proliferation, whereas the wound­healing and Transwell assays were conducted to assess cell migration and invasion, respectively. miR­32­5p expression levels were markedly lower in PAAD tissue compared with those in healthy tissue, and were significantly lower in PAAD cell lines compared with those in the human pancreatic duct cell line HPDE6, which corresponded with poor prognosis. miR­32­5p significantly inhibited the proliferation of PAAD cells and markedly reduced migration and invasion compared with the negative controls. miR­32­5p was shown to target TLDC1, with miR­32­5p expression in PAAD being negatively correlated with TLDC1 expression. High TLDC1 expression levels were associated with a poorer prognosis compared with low TLDC1 expression levels. Co­transfection of miR­32­5p mimic and pcDNA/TLDC1 demonstrated that TLDC1 significantly reversed miR­32­5p­mediated inhibition of the proliferation, migration and invasion of PAAD cells. Overall, the present study demonstrated that miR­32­5p may serve as a tumor­suppressor gene by inhibiting the proliferation and migration and invasion of PAAD cells via the downregulation of TLDC1. Therefore, miR­32­5p may serve as a potential diagnostic or prognostic marker for PAAD.

Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar residue biochar.

Acidic vinegar residue (VR) and toxic hexavalent chromium (Cr(VI)) are unfavorable substances due to their toxicity against the environment. In this study, modified biochar was prepared to investigate the removal mechanisms of Cr(VI). The results showed that ZnCl2 could yield highly aromatic products with improved pore structures. The adsorption capacity of modified biochar reached the highest efficiency (236.81 mg g-1) when the mass ratio of ZnCl2/VR was 1, which is higher than the control (9.96 mg g-1). In addition, Cr(VI) adsorption coexisted with physical and chemical adsorption. The mechanisms of modified biochar to Cr(VI) removal included electrostatic attraction, pore filing, reduction and surface complexation. Notably, as a fermented product, VR biochar was a nitrogen-rich product; the formation of the amino group could provide a direct solid site for Cr(VI) adsorption. Subsequently, amorphous silica could be converted into silanol to provide additional adsorption sites. This work establishes the theoretical basis for efficient Cr(VI) removal and VR reuse.

Unexpected Deprotonation from a Chemically Inert OH Group Promoted by Metal Ions in Lanthanide-Erythritol Complexes.

Single-crystal structures of five lanthanide-erythritol complexes are reported. The analysis of the chemical compositions and scrutinization of structural features in the single-crystal data of the complexes led us to find that unexpected deprotonation occurs on the OH group of erythritol of three complexes. Considering these complexes were prepared in acidic environments, where spontaneous ionization on an OH group is suppressed, we suggest metal ions play an important role in promoting the proton transfer. To find out why the chemically inert OH is activated, the single-crystal structures of 63 rare-earth complexes containing organic ligands with multiple hydroxyl groups (OLMHs) were surveyed. The formation of µ2-bridges turns out to be directly relevant to the occurrence of deprotonation. When an OH group from an OLMH molecule participates in the formation of a µ2-bridge, the polarization ability of the metal ions becomes strong enough to promote the deprotonation on the OH group. The above structural characteristics may be useful in the rational design of catalysts that can activate the chemically inert OH group and promote the relevant chemical conversions.

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean.

BACKGROUND: The quality of commercial soy sauce is variable at present. Technical work is needed to improve the quality and flavor of soy sauce, especially in China. Material is a factor for influencing soy sauce characters in fermentation. RESULTS: Germinated soybean sauce (fermented by germinated soybean) had a gamma aminobutyric acid (GABA) concentration of 6.83 µg mL-1 , whereas a control (a soy sauce fermented by soybean) had a GABA concentration of less than 2.42 µg mL-1 . Germinated soybean sauce also contained significantly higher levels of isoflavones, total polyphenol, and amino acid nitrogen than the control soy sauce. Microbial diversity results showed that Bacillus was the dominant bacteria in germinated soy sauce compared with the control. Aldehydes, alcohols, esters, and phenols were the major flavor components of germinated soybean sauce. CONCLUSION: A soy sauce with high levels of GABA, isoflavones, and total polyphenol was developed using germinated soybean. Stenotrophomonas, the typical pathogen found in the control, was reduced dramatically and replaced by Bacillus during fermentation with the germinated soybean. The germinated soybean sauce exhibited a better aroma and taste than the control. Soy sauce fermented by soybeans that germinated for 48 h exhibited greater advantages than soy sauce that germinated for 24 and 72 h. © 2020 Society of Chemical Industry.

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste.

Beitang shrimp paste (BSP) is fermented by different parts of shrimp, such as the head (H), meat (M), or the whole shrimp (S and W). Microbial communities of BSP were dominated by Firmicutes and Proteobacteria at the phyla level and Tetragenococcus at the genus level. However, the microbial diversity of M was the lowest than the others. Non-dominant bacterial communities were presented by a mutual symbiotic model in BSP fermentation. Tetragenococcus, Halanaerobium, Streptococcus, and Brevundimonas were positively correlated with the biosynthesis of amino acids, fatty acids, and metabolic cofactors; Marinilactibacillus and Pseudomonas might be the main contributors to inorganic sulfides, nitrogen oxides, and long-chain alkanes in BSP; Psychrobacter was closely related to the ester characteristics of methyl palmitoleate and methyl hexadecanoate in H. Halanaerobium and Streptococcus promoted the production of pyrazines in S. Tetragenococcus was positively correlated with acetic acid, decanoic acid, and palmitic acid that improved the sour aroma of M. The relationship between bacteria and aroma formation under different raw materials was expected to improve the quality of BSP.

Fate of deoxynivalenol and degradation products degraded by aqueous ozone in contaminated wheat.

Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium species in cereals that can be harmful to the health of humans and animals. In this work, a treatment system of aqueous ozone hybrid hydroxyl free radical (·OH) was establishedto degrade DON. An ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF) method was applied to detect and follow the fate of DON throughout the degradation process. The electrospray ionization mass spectrometry (ESI/MS) analysis confirmed the presence of DON and two degradation products (at 313.0215 and 325.0101 m/z) with the secondary mass spectrogram in the ESI positive mode. Based on the ESI/MS data, a multiple reaction monitoring (MRM) method was established to screen and monitor DON and the two degradation products in contaminated wheat. The MRM method was applied to analyze the degree of DON degradation in the samples. Overall, this work investigated the characteristics of DON and products in the ozone degradation process, and provided new insights into the application of an aqueous ozone system for the detoxification of mycotoxin-contaminated cereals.

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses.

The volatile aroma compounds of traditional Chinese rose vinegar were identified by headspace solid-phase micro extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-MS-olfactometry (GC-MS-O), and the metabolites were identified by silylation-GC-MS in this study. A total of 48 and 76 kinds of flavors and metabolites, respectively were detected in this study. Quantitative analysis showed that aldehydes and acids were present in relatively high amounts. Furthermore, the data colleted by the calculated odor activity values (OAVs) suggested that aldehydes are likely to contribute greatly to the aroma of traditional Chinese rose vinegar, especially, nonanal (OAV: 133, rose), 3-methyl-butanal (OAV: 57, apple-like), decanal (OAV: 23, orange peel), heptanal (OAV: 17, fruity), and dodecanal (OAV: 4-9, violet scents). Moreover, among the detected nonvolatile acids, 14 kinds of hydroxy acids, such as lactic acid, citric acid, 3-phenyllactic acid (PLA) and d-gluconic acid were detected in rose vinegar. The acids provide a well buffer system, not only greatly reduce the irritation of acetic acid, but also improve the flavor of rose vinegar. This study suggests that the fragrance and sour notes in rose vinegar are from aldehydes and hydroxy acids.

Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis.

Aspergillus oryzae is a common starter in the soy sauce industry and struggles to grow under complex fermentation conditions. However, little is known about the flavor formation mechanism under osmotic conditions (low-temperature and high-salt) in A. oryzae. This work investigated the flavors and the relative protein expression patterns by gas chromatography-mass spectrometry (GC-MS) and proteomic analysis. Low-temperature and a high-salt content are unfavorable to the secretion of hydrolases and the formation of fragrant aldehydes. The aldehyde contents under osmotic conditions were reduced to 1.4-3.7 times lower than that of the control. Besides, copper amine oxidases which decreased under low-temperature stress and salt stress were shown to be important in catalyzing the oxidative deamination of several amine substrates to fragrant aldehydes. Furthermore, alcohol dehydrogenase and polyketide synthase are beneficial to the formation of alcohols and aromatic flavors under low-temperature stress and salt stress. Particularly, the ethanol content under 16 °C stress was 3.5 times higher than that under 28 °C.