Sugar alcohols in various miso were analyzed using high-performance liquid chromatography to consider the relationship between miso and erythritol content. A Ca²⁺-type ligand exchange chromatography column was selected to separate sugar alcohols, particularly erythritol, in 16 miso samples. Erythritol was measured in almost all miso samples (0.208–3.50 mg/g-miso), and high concentrations of erythritol were detected in low-salt rice miso (sweet type miso, 2.12–2.85 mg/g-miso). The highest erythritol content was observed in soybean miso (3.50 mg/g-miso). Glycerol was identified in all miso samples (1.77–10.4 mg/g-miso). Erythritol in rice koji prepared at 35 °C and 95 % relative humidity was 8.05 mg/g-dry koji. The theoretical concentration of erythritol was calculated as 2.82 mg/g-miso for sweet type miso manufactured using rice koji with the highest erythritol content. The erythritol in sweet type miso may originate from koji mold, which has important implications for the production of fermented foods.

Chili sauce, a traditional fermented food, relies on high salt content for flavor and preservation, yet excessive sodium poses health risks. This study aimed to develop low-salt fermented chili sauce with improved flavor and quality by preparing three groups with reduced salt concentrations (8%, 10%, and 12%) and introducing L. acidophilus and K. bulderi to enhance fermentation. Analyses of physicochemical properties, biogenic amines, volatile compounds, and microbial communities demonstrated that reduced salt significantly increased amino acid nitrogen levels and elevated key aroma volatiles, enhancing flavor complexity. However, lower salt concentrations correlated with higher biogenic amine production, primarily linked to fungal activity, with Kazachstania species identified as critical contributors to flavor enhancement. These findings advance strategies for producing healthier low-salt fermented chili sauces without compromising sensory quality, offering theoretical insights into microbial roles in flavor development and biogenic amine regulation during reduced-salt fermentation.

To ensure the safety of cell-based foods, it is important to use only food and food additives and to comply with the standards for their use. In this study, a commercial cryopreservation solution was customized to contain only food and food additives consisting of saline, sugar, and 10 % (v/v) propylene glycol. In Japan, the upper limit for the use of PG is set at 0.60 % (w/w) in general foods. When 1 mL of cells cryopreserved in the customized solution was washed with 45 mL of culture medium, the PG content in the cells was less than 0.30 % (w/w), well below the regulation value. The viability (> 90 %), proliferation, and differentiation of cells recovered after 6 months of cryopreservation, both bovine satellite cells and adipose-derived stem cells, were sufficient and comparable to those of the original commercial solution. This study provides useful information toward cultivated meat production.

This study aims to evaluate the physicochemical, thermal, and functional characteristics of powders and starches derived from four cassava varieties (Chichu, Hawassa-4, Kello, and Qulle) grown in Ethiopia. To achieve this aim, a factorial design was employed with four cassava variety with two product type (starch and powder). The results revealed significant variations on above mentioned properties. Qulle and Kello cassava starches exhibited the highest amylose contents, at 13.73 % and 13.6 % respectively, whereas Chichu and Hawassa-4 powders showed significantly lower 2.35 % and 4.4 % respectively. Hawassa-4 powder demonstrated higher water-holding capacity (2.7 mL/g), oil-holding capacity (2.2 mL/g), and pasting temperature (71.12  °C), making it preferable for cookie development. Chichu and Qulle powders had lower gelatinization temperatures and setback viscosity, indicating their suitability for bakery applications. Overall, this study provides valuable insights into the properties of cassava varieties, which can guide the selection of appropriate cassava types for specific food applications.

When eating noodles, it is recommended to not consume the soup to ensure reduced salt intake. This study analyzed the salt content of commercial ramen and then created a model for predicting the salt intake from ramen noodles when soup is not consumed. After soaking commercial ramen noodles in soup, the salt contents of the noodles and soup were analyzed separately. The total salt content ranged from 7.7–15.4 g/meal. Noodle thickness, salt concentration and viscosity of soup were significantly correlated with salt content of soaked noodles. Considering the cross-sectional area of noodles, salt concentration, and viscosity of soup as explanatory variables, we created a prediction model for salt intake when soup is not consumed. The predicted value was in good agreement with measured value of commercial ramen noodles. The findings of this study will help in the assessment and reduction of salt intake from ramen noodles with soup.

2,5-Dimethylpyrazine (2,5-DMP) and 2,3,5-trimethylpyrazine (T3MP) are flavor compounds in natto. Threonine seems to relate to the formation of these pyrazines by Bacillus subtilis var. natto (Bacillus natto), although the mechanism is unclear. When B. natto was cultured in minimal medium supplemented with L-threonine, L-glutamic acid, or L-serine, both 2,5-DMP and T3MP were formed only in the culture supplemented with L-threonine. Next, B. natto was cultured in the medium supplemented with ¹³C₄, ¹⁵N-labeled L-threonine. ¹³C and ¹⁵N were incorporated into 2,5-DMP, T3MP, and aminoacetone during culture, suggesting that these compounds are formed from ¹³C₄, ¹⁵N-labeled L-threonine through threonine metabolism by B. natto. When B. natto was cultured on steamed soybean, the amounts of threonine and aminoacetone increased, followed by the formation of 2,5-DMP and T3MP. These results show that 2,5-DMP and T3MP in natto are mainly formed through threonine metabolism by B. natto instead of Strecker degradation.

This study investigated the effects of clove essential oil microcapsules on tyramine biosynthesis and the proliferation of Enterococcus faecium E 2079 during smoked horse sausage fermentation. The results showed that clove essential oil microcapsules significantly inhibited the growth of Enterococcus faecium E 2079 and downregulated the expression of related genes, thereby reducing tyramine accumulation and microbial proliferation. Clove essential oil microcapsules exhibited stronger inhibitory effects than clove essential oil and chitosan gelatin composite microcapsules. The results suggested that microencapsulated clove essential oil can prevent quality deterioration and suppress tyramine biosynthesis during the fermentation and storage of smoked horse sausage.