Abstract
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. Bacillus sp.-K3, Bacillus sp.-K4 and Bacillus amyloliquefaciens-J2 showed relatively high protease activity, at 317.1 U, 317.3 U and 319.5 U, respectively. The Bacillus sp.-K1 showed the highest lipase activity at 2453.6 U. In the case of amylase, Bacillus subtilis-H6 showed the highest activity at 4105.5 U. The results of the PCA showed that Bacillus subtilis-H2, Bacillus subtilis-H3, and Bacillus sp.-K2 were closely related to the production of 3-hydroxy-2-butanone (23.51%~43.37%), and that Bacillus subtilis-H5 and Bacillus amyloliquefaciens-J2 were significantly associated with the production of phenethyl alcohol (0.39% and 0.37%). The production of peptides was observed to vary among the Bacillus cultures such as Val-Val-Pro-Pro-Phe-Leu and Pro-Ala-Glu-Val-Leu-Asp-Ile. These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang.
Highlights
Introduction and Leonel PereiraGlobalization and cultural diversity have greatly increased interest in ethnic foods, motivating food companies to expand into the global food market
Kim et al [5] reported that the distribution of microorganisms in Doenjang analyzed through pyrosequencing showed that Bacillus accounted for 86% of the total microorganisms
This is because the conditions in which individual microorganisms can grow cannot be perfectly implemented in a medium, because the distribution of microorganisms identified through Petri dishes is different from the population of microorganisms identified through metagenome analysis
Summary
Introduction and Leonel PereiraGlobalization and cultural diversity have greatly increased interest in ethnic foods, motivating food companies to expand into the global food market. Korean Doenjang is a traditional fermented soybean paste with a special flavor and healthy effects, as well as a representative daily food deeply embedded in the food culture of Korea. Doenjang is one of the most important side dishes in Korean cuisine, studies on microbial communities have been limited due to the complexities of the fermentation process. The fermented Meju is placed in brine and ripened for more than two to three months. The solid part is separated from the liquid, crushed, and further ripened in a ceramic pot for at least two more months [2]
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