Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Interaction Analysis of Tobacco Leaf Microbial Community Structure and Volatiles during Cigar Stacking Fermentation

“…Among them, Carnimonas was positively correlated with Dihydro-beta-ionone; Yaniella was positively correlated with nicotine, and Geomicrobium, Salinicoccus, Glutamicibacter were positively correlated with volatiles such as 1,4-cyclohexanedione, 2,2,6-trimethyl-, and 4oxoisophorone. Among CTLs, Jeotgalicoccus, Glutamicibacter, Yaniella, and other characteristic microorganisms have good salt tolerance, can better adapt to the alkaline environment of CTLs, and have functions including enzyme production and volatile transformation [27][28][29]. Therefore, during the stacking fermentation process, CTL-dominant microorganisms may have affected the succession changes of functional microorganisms and microbial communities through microbial interactions, thereby affecting the transformation and aroma composition of CTLs [9,30].…”

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

“…With the advancement of modern food science and technology, soybean paste production methods have gradually evolved into artificial inoculation. Currently, in the fermentation stage of meju , the commonly used strains include Aspergillus (such as A. oryzae ) and Bacillus (such as Bacillus licheniformis , Bacillus amyloliquefaciens , and B. subtilis ) (Jeong et al., 2017; Lee et al., 2018; Sun et al., 2019; Zhang et al., 2022), which can secrete highly active proteases, amylase, and other enzymes to help degrade raw materials, hydrolyze proteins and polysaccharides in the early stage of fermentation, and increase the content of free amino acids, reducing sugars, and other small molecule nutrients in the fermentation system. Additionally, the secreted enzymes can maintain good enzymatic activity in the mash fermentation system with higher salt concentration and continue to produce a rich precursor environment (An et al., 2021).…”

“…Additionally, the secreted enzymes can maintain good enzymatic activity in the mash fermentation system with higher salt concentration and continue to produce a rich precursor environment (An et al., 2021). In the fermentation stage of mash , LAB (such as T. halophilus and Leuconostoc mesenteroides ) and yeast (such as Z. rouxii and Candida solani ) have mainly been used in related studies (Jeong et al., 2017; Lee et al., 2018; Zhang et al., 2022; Zhang, Zhang, et al., 2019). These LAB can grow in high‐salt and anaerobic environments, produce flavor substances through a series of metabolic pathways, and finally form the multisensory flavor of soybean paste.…”

Comparison of microbial diversity and metabolites on household and commercial doenjang

“…The commercial doenjang (CDJ) processing time is much shorter (1 to 3 months) than the traditional household doenjang (HDJ) processing time (more than 6 months). CDJ is made by combining soybean koji (commercial meju ), which is a culture of Aspergillus oryzae and Bacillus velezensis on soybean ( Han et al, 2023 , Zhang et al, 2022 ), with wheat koji that has been infected with A. oryzae and Aspergillus sojae ( Li et al, 2023 ) prior to a brief fermentation time (3 to 7 days). Following the addition of soybean koji , wheat koji , soybean, and salted brine (10 to 14 %), the CDJ is fermented for 30 days without aging ( Jeong et al, 2017 ).…”