Screening of Strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from doenjang

Abstract

As a first step to develop a doenjang possessing functional properties, microbial strains possessing proteolytic activity, fibrinolytic activity, and angiotensin-converting enzyme (ACE) inhibitory activity were screened and isolated from Korean traditional doenjang. First, total 264 isolates showing proteolytic activity were isolated from 14 different doenjang samples. Among them, 4 strains producing both of fibrinolytic activity and ACE inhibitor into the culture medium were selected. The levels of ACE inhibitory effect of G19, G26, P16, and P25 strains were about 82.5, 78.5, 74.5, and 75.6% of inhibition ratio in soybean powder broth, respectively. All isolates were identified as Bacillus amyloliquefaciens based on SDS-PAGE profiles of whole cell proteins and 16S rRNA gene sequence analysis. The result implied that the selected Bacillus strains could be used for the development of doenjang possessing functional properties as potential starter.

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

“…KHG19 strain was isolated and selected from Korean traditional doenjang by Kim et al . () and Hong et al . () and was deposited in Korean Federation of Culture Collection (KFCC) to apply Korean patent (10‐2014‐0009805).…”

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

“…Of course, the health care functions of da‐jiang also aroused widespread concern. 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., ).…”

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

“…Bacillus spp. have been known to greatly affect the flavor and functionality of doenjang (Jeon et al., ; Jung et al., ; Kim, Kim, Jung, Park, & Kim, ; Singh et al., ). However, they can produce BAs by decarboxylation of amino acids.…”