Quality Characteristic of Wheat Doenjang according to Mixing Ratio of Meju

Lee, Gyeong-Ran; Ko, Young Jin; Kim, Eun-Ja; Kim, Il-Hun; Shim, Ki-Hwan; Kim, Young-Gi; Ryu, Chung Ho

doi:10.11002/kjfp.2013.20.2.191

Cited by 8 publications

(3 citation statements)

References 6 publications

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“…The enzymatic activities of the three different types of koji are shown in Table 2 . The enzymatic activities of koji depend on the characteristics of the raw materials, types of mold, fermentation time, and storage conditions [ 6 , 18 , 19 ]. Results of the amylase and protease activities in soybean, rice, and wheat koji were significantly different ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Hong

Kim

2020

Foods

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The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.

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Section: Resultsmentioning

confidence: 99%

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Hong

Kim

2020

Foods

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“…They are consumed in daily meals and are representative essentials used in Korean cuisine, except sikhye. The beneficial effects of these fermented food in vivo and in vitro [1][2][3][4] and their food and nutritional properties have been the subject of scientific investigations for the number of years [5][6][7]. However, there are fewer studies on meju, which is the base of all jang, namely, doenjang, ganjang, and gochujang.…”

Section: Introductionmentioning

confidence: 99%

“…have long been known to be common contaminants of human food, animal feeds, and the environment. It has been suggested that B. subtilis is the dominant species of microorganisms in soy sauce, soybean paste, and meju [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus

Kim,

Park

2024

Applied Microbiology

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Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from meju and to observe its inhibitory effects on an aflatoxigenic mold. Methods: We used yellow soybeans (Glycine mar (L) Mert) grown in South Korea, and meju was produced according to the recommended methods of the Korea Food Research Institute. The identification of the strain was conducted based on its morphological and biochemical characteristics and 16S rDNA sequence. Evaluation of the bacterial effect against A. parasiticus ATCC 15517 was done in yeast extract–sucrose broth at 28 °C. Its inhibitory effect was evaluated using two approaches: mycelial weight and aflatoxin production. Aflatoxins were determined using high-performance liquid chromatography. Results: In the meju samples fermented for three months, a B. subtilis strain, K-0924 was identified. At the end of the incubation period of A. parasiticus, dry mycelial weight was significantly reduced by more than 80% (p < 0.01) and total aflatoxin production was inhibited by more than 63% (p < 0.05) in the presence of B. subtilis. Conclusions: These results indicate that B. subtilis K-0924 inhibits the growth and aflatoxin production of toxigenic Aspergillus, which can be contaminated with meju. We could expect more inhibition by other bacteria related to fermentation of meju, and further examination is necessary on species other than B. subtilis.

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Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains

Lee¹,

Kim²,

Choi³

et al. 2015

Korean Journal of Food Preservation

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This study investigated the quality characteristics of popped rice Doenjang prepared with different Bacillus strains (Bacillus subtilis KACC 15935, and Bacillus subtilis HJ18-9). The changes in the enzyme activity (protease, cellulase, and ɑ-amylase), amino-type nitrogen and ammonia-type nitrogen contents, and the reducing sugar were investigated during the fermentation period. Enzymes such as protease, cellulase, and a-amylase plays an important role in the changes in composition of nutrients, and in flavor and taste of popped rice Doenjang. Protease activities of the popped rice deonjang fermented with different Bacillus strains (control, B. subtilis KACC 15935, and B. subtilis HJ18-9) was in the range of 171.77-185.97 unit/g at the beginning of fermentation, and there were no significant differences among the samples. On the other hand, the protease activity in popped rice Doenjang fermented with B. subtilis HJ18-9 increased significantly up to 248.77±4.53 unit/g at the end of fermentation (p<0.05). Cellulase activity and a-amylase activity of popped rice Doenjang in HJ18-9 was higher than these of other samples. After 56 days of fermentation, amino-type nitrogen in popped rice deonjang fermented with control, B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to 174.99±3.70, 166.59±1.40, 225.39±3.70 mg％, respectively (p<0.05). These results suggested that B. subtilis HJ18-9 was a suitable starter for the preparation of soybean paste.

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Quality Characteristic of Wheat Doenjang according to Mixing Ratio of Meju

Cited by 8 publications

References 6 publications

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus

Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains

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