Development of Safe and Flavor‐Rich <i>Doenjang</i> (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale

Lee, Eun Jin; Hyun, Jiye; Choi, Youngjoon; Hurh, Byung-Serk; Choi, Sungjun; Lee, In-Hyung

doi:10.1111/1750-3841.14166

Cited by 13 publications

(12 citation statements)

References 39 publications

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“…Based on the PCA using primary and secondary metabolite analyses, we observed the significantly distinguished pattern between ID and TD. We speculate that the obviously distinct patterns might have occurred due to different factors of fermentation processes such as (1) ingredients, (2) fermentation microorganisms, and (3) fermentation periods [15]. In the current study, we figured out that ingredients of ID are distinctive from TD, which contains wheat or rice.…”

Section: Multivariate Statistical Analysis Of Traditional and Industrial Doenjangmentioning

confidence: 56%

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Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Soung

Lee

Lee³

et al. 2021

Foods

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Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.

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Section: Multivariate Statistical Analysis Of Traditional and Industrial Doenjangmentioning

confidence: 56%

“…Along with this, numerous studies have been conducted to elucidate different properties of various doenjang such as sensory properties [11], physiochemical quality [12], and metabolites [14,15]. Most of the metabolome studies considered only a handful of doenjang products, which cannot provide general information of doenjang.…”

Section: Introductionmentioning

confidence: 99%

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Soung

Lee

Lee³

et al. 2021

Foods

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“…In additionally, the volatile components of FCMS processed by HTS and MS also generated a large amount of acetic acid. Acetic acid is known to negatively affect flavors in fermented soybean products such as cheonggukjang and natto, leading to a decline in consumer acceptance (Lee et al, 2018). Therefore, HTS and MS may adversely affect the flavor quality of FCMS.…”

Section: Volatile Compounds Analysismentioning

confidence: 99%

Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

Zhu

Wang

et al. 2021

qas

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Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

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“…The importance of recurring Bacillus and Aspergillus interactions cannot be understated in food matrices. Both A spergillus oryzae and B acillus amyloliquefaciens are reported from the autochthonous mixed starters ( Nuruk ) used for soybean meju fermentation in traditional artisans 14 , 15 . Previously, we have shown that both A. oryzae and B. amyloliquefaciens are either used axenically or in-tandem toward the preparation of fermented soybean paste (doenjang meju) and koji 16 – 18 .…”

Section: Introductionmentioning

confidence: 99%

Non-obligate pairwise metabolite cross-feeding suggests ammensalic interactions between Bacillus amyloliquefaciens and Aspergillus oryzae

Singh

Lee

2022

Commun Biol

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Bacterial-fungal metabolite trade-offs determine their ecological interactions. We designed a non-obligate pairwise metabolite cross-feeding (MCF) between Bacillus amyloliquefaciens and Aspergillus oryzae. Cross-feeding Aspergillus metabolites (MCF-1) affected higher growth and biofilm formation in Bacillus. LC-MS/MS-based multivariate analyses (MVA) showed variations in the endogenous metabolite profiles between the cross-fed and control Bacillus. We observed and validated that Aspergillus-derived oxylipins were rapidly depleted in Bacillus cultures concomitant with lowered secretion of cyclic lipopeptides (CLPs). Conversely, Bacillus extracts cross-fed to Aspergillus (MCF-2) diminished its mycelial growth and conidiation. Fungistatic effects of Bacillus-derived cyclic surfactins were temporally reduced following their hydrolytic linearization. MVA highlighted disparity between the cross-fed (MCF-2) and control Aspergillus cultures with marked variations in the oxylipin levels. We conclude that the pairwise MCF selectively benefitted Bacillus while suppressing Aspergillus, which suggests their ammensalic interaction. Widening this experimental pipeline across tailored communities may help model and simulate BFIs in more complex microbiomes.

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Development of Safe and Flavor‐Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale

Abstract: The development of a pilot plant process for doenjang fermentation using safety-verified autochthonous mixed starter will facilitate the manufacture of flavor-rich doenjang similar to traditional doenjang safely and reproducibly in industry.

Cited by 13 publications

References 39 publications

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

Non-obligate pairwise metabolite cross-feeding suggests ammensalic interactions between Bacillus amyloliquefaciens and Aspergillus oryzae

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