Xinyu Miao
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Xinyu Miao has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Da Li
Institute of Agro-Food Technology, Jilin Academy of Agricultural Science (Northeast Agricultural Research Center of China), Changchun 130033, China
1 shared publication - Honghong Niu
Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
1 shared publication - Jinghui Wang
Institute of Agro‐food Technology, Jilin Academy of Agricultural Science (Northeast Agricultural Research Center of China) 130033 China
1 shared publication - Mei Hua
Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
1 shared publication - Mubai Sun
Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
1 shared publication - Xue Ou
College of Agriculture, Yanbian University, Yanji 133002, China
1 shared publication
Latest Publications
- Open Access
Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto
Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of Bacillus subtilis natto JLCC513 on the nutritional components, active substances, and sensory characteristics of soybeans. The experimental results showed that, in terms of basic nutrition, fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged. The active nutritional indicators before and after soybean fermentation showed that nattokinase activity continued to increase during fermentation and post-ripening. At the same time, the number of viable bacteria decreased slightly during post-ripening. The increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content. In terms of sensory quality, color-difference analysis shows a decrease in brightness (L value) and an increase in redness (a value), resulting in the characteristic yellow-brown color of natto. In terms of texture characteristics, the hardness decreases, while the viscosity and elasticity are significantly enhanced. Through GC-IMS analysis of volatile aromas during soybean fermentation and post-ripening, it was found that esters (such as ethyl acetate) and pyrazines (such as 2,3-dimethylpyrazine) increased, and the product flavor shifted from grassy to fruity and nutty. In summary, natto bacteria enhance the digestibility, nutritional value, and sensory acceptance of soybeans through enzymatic hydrolysis and metabolic transformation. The post-ripening stage plays a key role in flavor maturation and further accumulation of active ingredients.
Open AccessDifferences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto
Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of Bacillus subtilis natto JLCC513 on the nutritional components, active substances, and sensory characteristics of soybeans. The experimental results showed that, in terms of basic nutrition, fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged. The active nutritional indicators before and after soybean fermentation showed that nattokinase activity continued to increase during fermentation and post-ripening. At the same time, the number of viable bacteria decreased slightly during post-ripening. The increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content. In terms of sensory quality, color-difference analysis shows a decrease in brightness (L value) and an increase in redness (a value), resulting in the characteristic yellow-brown color of natto. In terms of texture characteristics, the hardness decreases, while the viscosity and elasticity are significantly enhanced. Through GC-IMS analysis of volatile aromas during soybean fermentation and post-ripening, it was found that esters (such as ethyl acetate) and pyrazines (such as 2,3-dimethylpyrazine) increased, and the product flavor shifted from grassy to fruity and nutty. In summary, natto bacteria enhance the digestibility, nutritional value, and sensory acceptance of soybeans through enzymatic hydrolysis and metabolic transformation. The post-ripening stage plays a key role in flavor maturation and further accumulation of active ingredients.