title: Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce.
abstract: Soy sauce fermentation was simulated in a laboratory and subjected to 10min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main effect plots showed total FAAs extraction was favoured under continuous sonication at 100% amplitude using a 14mm diameter transducer probe, reaching 1214.2±64.3mg/100ml of total FAAs. Moreover, after 7days of fermentation, sonication treatment caused significantly higher levels (p<0.05) of glutamic acids (343.0±22.09mg/100g), total FAAs (1720.0±70.6mg/100g), and essential FAAs (776.3±7.0mg/100g) 3days sooner than the control. Meanwhile, enzymatic and microbial behaviours remained undisturbed. Collectively, the sonication to moromi resulted in maturation 57% faster than the untreated control.
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
authors.forename: Kok Ming
authors.initials: KM
authors.lastname: Goh
authors.affiliation: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
authors.forename: Oi Ming
authors.initials: OM
authors.lastname: Lai
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
authors.forename: Faridah
authors.initials: F
authors.lastname: Abas
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my.
authors.forename: Chin Ping
authors.initials: CP
authors.lastname: Tan
mesh_terms: D000596:Amino Acids / Q000032:analysis* / Q000378:metabolism; D001709:Biotechnology / Q000379:methods*; D005285:Fermentation; D013010:Sonication / Q000379:methods*; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology*; D014465:Ultrasonics / Q000379:methods
chemical_list: D000596:Amino Acids
keywords: Fermentation; Free-amino acid; Sonication; Soy sauce; Ultrasound-assisted extraction