Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

“…The portfolio of food investigated by means of DGGE expanded in the following years, when studies on sourdough (Meroth et al, 2003a), whisky (van Beek et al, 2002 and raw milk ecology The growing trend observed in Figure 1 until 2010 could be due to the increase in studies in which DGGE was used as a tool to study the ecology of different kinds of fermented food from the ones described above. Kimchi (Lee et al, 2005) and cocoa (Nielsen et al, 2005) were among the first products to be investigated, and these have been followed in recent years by soybean--based foods (Kim et al, 2009Park et al, 2009;Lee et al 2010). The decrease in the number of studies should be considered carefully, and it is necessary to consider that information related to the 2012 papers will only become available at the beginning of 2013.…”

Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

“…The 16S rDNA polymerase chain reaction (PCR) amplifications of isolated strains were performed with two universal primers, 27F (5′-AGA GTT TGA TCA TGG CTC AG-3′) and 1492R (5′-TAC GGT TAC CTT GTT ACG ACT T-3′) (Kim et al, 2009). The PCR reaction was carried out using a TaKaRa Ex Taq gene amplification PCR kit (TaKaRa, Dalian, China) and performed on an ABI PCR System 2720 (Applied Biosystems, Singapore).…”

Metabolite profiling of doenjang, fermented soybean paste, during fermentation

“…The quality of doenjang varies considerably by its basic ingredients, species of microflora, and fermentation process. 4,5,6 As a traditional Korean fermented soybean paste, doenjang has unique qualities in terms of its flavour and taste as compared to other similar products from Asian countries such as Japan and China. 7 This is due to the fact that the fermentation process and natural environment, such as temperature and humidity, are unique in Korea.…”

“…1,5 More recently, doenjang has been prepared commercially by local manufactures using a slightly different procedure. 4 Commercial products are prepared from cultivated soybeans mixed with cooked rice or barely and partly fermented with Aspergillus oryzae and Aspergillus sojae to form koji. 5,7,9 The multivariate analysis approach provides a potential means for studying global changes in metabolite concentrations that are related to variations in physiological or pathological status.…”