This study aimed to investigate the quality and microbial population changes for
90 days under two fermentation conditions, outdoors and indoors (35°C),
with starters (single or mixed) in soybean paste. Bacillus
velezensis NY12-2 (S1), Debaryomyces hansenii
D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their
mixtures (M) were used for the makjang fermentation. The
content of amino-type nitrogen among the makjang samples was
highly shown in the indoors, followed by M, S3, and S2. The glutamic and
aspartic acid contents in the M sample fermented in the indoors showed the
highest values of 867.42±77.27 and 243.20±15.79 mg/g,
respectively. By the electronic tongue analysis, the M sample fermented in the
indoors exhibited lower saltiness and higher umami than the others.
Consequently, we expect that using mixed strains, such as Bacillus,
Debaryomyces, and Enterococcus, under constant
conditions showed potential to the quality improvement of soy products.