Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

Abstract

Summary Proteolytic activity, fibrinolytic activity and angiotensin converting enzyme (ACE)‐inhibitory activity, volatile compound profile, off‐flavour compound and sensory characteristics in soya bean paste made with Bacillus amyloliquefaciens KFCC11574P (KHG19) strain were compared with those in three different commercial soya bean paste samples. The KHG19 strain was isolated from doenjang, a traditional Korean soya bean paste, and the maximum dominance in soya bean paste prepared in this study was 68.8% after 2 months of ageing. Proteolytic and fibrinolytic activities in soya bean paste made with KHG19 strain (KHG19 soya bean paste) were higher than those in commercial soya bean pastes. The maximum proteolytic activity (2.47 cm2) was observed after 3 months of ageing, and the maximum relative fibrinolytic activity (236.98%) was appeared after 2 months of ageing. ACE‐inhibitory activity in KHG19 soya bean paste was similar to those in commercial samples. The volatile compound profile of KHG19 soya bean paste was closest to that of cheonggukjang according to the result from principal component analysis. The sensory score for off‐flavour character was significantly low in KHG19 soya bean paste (2.9) compare with the score (6.8) for Korean traditional doenjang. KHG19 strain can be used for the production of functional soya bean paste that would be affordable to global consumer.

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

“…After the first week, both bacilli starters were maintained at almost constant levels of 10 8.5 CFU/g for B. amyloliquefacience zip6 and 10 9 CFU/g for B. subtilis D119C, respectively, indicating that the bacilli survived for at least 4 wk during the aging period even in the high‐salt environment (Figure B). These levels of bacilli starters during doenjang aging were within a similar range to those reported in other studies (Hong and others, ; Jung and others, ; Lee et al., ; Shim et al., ). Bacilli growth during doenjang aging seems to be species‐dependent and is affected by other microorganisms (Jung, Jung, Lee, & Jeon, ).…”

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang

“…Doenjang is generally classified into traditional Doenjang and modified Doenjang according to its manufacturing process (Chung & Chung, , ; Kim & Lee, ; Kim et al., ). Traditional Doenjang is made by fermenting Meju , under a high salt concentration (Jeong et al., ), where Meju is prepared by soaking, steaming, crushing, and fermenting soybeans in a natural condition (Hong, Jung, Han, & Kim, ; Jo, Cho, Song, Shin, & Kim, ). The stage of ripening Meju involves the fermentation of microorganisms such as Bacillus subtilis and molds including Aspergillus , Mucor , and Rhizopus species (Chung & Chung, ; Hong et al., ; Jo et al., ; Kim et al., ).…”

“…Traditional Doenjang is made by fermenting Meju , under a high salt concentration (Jeong et al., ), where Meju is prepared by soaking, steaming, crushing, and fermenting soybeans in a natural condition (Hong, Jung, Han, & Kim, ; Jo, Cho, Song, Shin, & Kim, ). The stage of ripening Meju involves the fermentation of microorganisms such as Bacillus subtilis and molds including Aspergillus , Mucor , and Rhizopus species (Chung & Chung, ; Hong et al., ; Jo et al., ; Kim et al., ). On the other hand, modified Doenjang is manufactured under more controlled conditions; that is, the involved microorganism is generally controlled by directly inoculating a mixture of soybean and starch materials (wheat, rice, and/or barley) with a fermentation strain such as Aspergillus oryzae (Hong et al., ; Jung et al., ; Park et al., ).…”

“…The stage of ripening Meju involves the fermentation of microorganisms such as Bacillus subtilis and molds including Aspergillus , Mucor , and Rhizopus species (Chung & Chung, ; Hong et al., ; Jo et al., ; Kim et al., ). On the other hand, modified Doenjang is manufactured under more controlled conditions; that is, the involved microorganism is generally controlled by directly inoculating a mixture of soybean and starch materials (wheat, rice, and/or barley) with a fermentation strain such as Aspergillus oryzae (Hong et al., ; Jung et al., ; Park et al., ). Controlling the involved strain makes it possible to produce standardized products (Jo et al., ) and to reduce the time required for mass production (Hong et al., ; Jung et al., ).…”

“…On the other hand, modified Doenjang is manufactured under more controlled conditions; that is, the involved microorganism is generally controlled by directly inoculating a mixture of soybean and starch materials (wheat, rice, and/or barley) with a fermentation strain such as Aspergillus oryzae (Hong et al., ; Jung et al., ; Park et al., ). Controlling the involved strain makes it possible to produce standardized products (Jo et al., ) and to reduce the time required for mass production (Hong et al., ; Jung et al., ). While most modified Doenjang includes carbohydrate sources, some types that exclude carbohydrate sources are also produced in order to mimic the sensory characteristics of traditional Doenjang by using the same ingredients (soybean, salt, and water).…”