Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes

Lee, Sunmin; Lee, Sarah; Singh, Devendra; Oh, Ji Young; Jeon, Eun Jeong; Ryu, Hyung Seo K.; Lee, Dong Wan; Kim, Beom Seok; Lee, Choong Hwan

doi:10.1016/j.foodchem.2016.10.135

Cited by 93 publications

(70 citation statements)

References 34 publications

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“…As salt tolerant microbes, T. halophilus and C. versatilis have been detected in many high salt fermented foods, such as soy sauce, fish sauce and doenjang . In fact, both strains have other important functions other than flavor enhancing.…”

Section: Discussionmentioning

confidence: 99%

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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BACKGROUND Soy sauce is a well‐known condiment worldwide. However, the high salt content in soy sauce contributes to the high intake of sodium salt, which usually results in high blood pressure. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation. It is of urgent need to explore what the effect of these two strains on the aroma‐ and taste‐attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS In this study, aroma‐active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma‐active and taste compounds in different samples were quantified. Multivariate analysis was used to analyze these data. The aroma‐active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma‐active compounds. More importantly, T. halophilus was highly correlated with the production of umami‐taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N ‐succinyl‐glutamic acid. CONCLUSION These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma‐active and umami‐taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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“…Many studies have shown that da‐jiang has the abilities of inhibiting cholesterol, antitumor, lowering blood pressure, removing radioactive substances, preventing gastric ulcer, and antioxidant (Jung, Park, & Park, ; Kim, Kim, Jung, Park, & Kim, ). Conventional da‐jiang is generally made according to the following methods: soybeans are soaked and steamed to make bricks, then naturally ferment for 1 to 2 months, next mixed the fermented bricks with salt water in a certain ratio, stir daily and ferment for 1 to 2 months, finally we can get delicious da‐jiang (Lee et al., ). In fact, most microorganisms act on the soybeans by secreted enzymes to ensure the fermentation in da‐jiang production process.…”

Section: Introductionmentioning

confidence: 99%

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Zhang

Xie

et al. 2018

Journal of Food Science

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The study illustrated metaproteome of microbiota in traditional fermented soybean paste, da-jiang, by sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A method of extracting metaproteome from microbiota in da-jiang was attempted. The findings help to understand the fermentation of da-jiang and improve the quality and safety of da-jiang in fermented industry.

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“…Extended fermentation of doenjang is also known to produce effective anticancer and antimetastatic properties (Jung, Park, & Park, ). Recently, doenjang 's bacterial communities were identified using next generation sequencing (Nam et al, ), correlated with sensory profiles (Kim et al, ), and compared with metabolite profiles (Lee et al, ). In sensory evaluations of doenjang , cross‐cultural comparisons between trained panelists in Korea and Japan revealed different sample clustering for doenjang and miso products (Chung & Chung, ).…”

Section: Introductionmentioning

confidence: 99%

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

Kwak

Jung

Kim

et al. 2017

Journal of Sensory Studies

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The objective of this study was to investigate the effect of age groups on consumer acceptance of traditional doenjang, a Korean fermented soybean paste, by blinded and informed tests. Young (20–30 years old, n = 116) and old (40–50 years old, n = 121) adults participated in consumer acceptance tests of three commercial and 11 traditional doenjang samples. Overall, acceptance slightly increased, while willingness to pay increased significantly (p < .05) in the informed test compared with the blinded test. Throughout the cluster analysis, consumers were divided into two clusters by preference for each age group and test type. Old adults were influenced by information, and they assigned additional value to “traditional” processing, distinguishing traditional samples from commercial ones in the informed test. In contrast, the young adults did not show any significant differences in sample loading between the blinded and informed tests, implying that young consumers place no additional value on “traditional” processing of doenjang. Practical applications Age groups in the consumer acceptance test showed different consumer attitude toward a traditional food, a fermented soybean paste in this study. Consideration of age groups is critical when drastic changes in dietary habit, culture, and so on are existed in the society for the sensory evaluation of traditional foods. The finding of this study might suggest the separate consumer acceptance tests for young and old adults to obtain more insight from the products. Therefore, the industry that produce traditional foods need to consider age groups in their consumer acceptance test.

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Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes

Cited by 93 publications

References 34 publications

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

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