Fermented Soybean Products Research Articles

Detection of Foodborne Pathogens and Analysis of Aflatoxin Levels in Home-made Doenjang Samples

Doenjang is a traditional Korean fermented soybean product that provides a major source of protein. In this study, a total of 18 different home-made doenjang samples were examined for the presence of foodborne pathogens and the total aflatoxin levels. Using an enzyme-linked immunosorbent assay to assess microbial quality and potential public health risk, we showed that total coliform levels in the doenjang samples ranged from 0 to 4.43±2.32 ×106 CFU/g, and the maximum limit of Bacillus cereus was 4.67±2.0×105 CFU/g. However, other foodborne pathogens, such as Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella spp., were not detected among the tested samples. One of the samples (S3) showed a maximum limit of 42.2±9.1 μg/kg for aflatoxin levels, which was above the safety limit allowed by the Codex Alimentarius Commission (CAC) regulatory agency. Further research is necessary to determine whether and how doenjang safety can be improved via elimination/reduction of microbial contamination during fermentation and storage or using microbial starter cultures for its fermentation.

전통고추장에서 유해균 억제 및 Biogenic Amines 분해 능력을 가지는 Bacillus licheniformis SCK B11의 분리

장류의 유해균과 biogenic amines 함량을 줄이기 위해 항균작용과 biogenic amines 분해능력이 있는 한 균주를 83종의 전통장류로부터 분리하였다. 형태 및 생화학적 특성, 16S rRNA 유전자 서열 해독 결과 이 균주는 Bacillus licheniformis에 속했으며, B. licheniformis SCK B11로 명명되었다. SCK B11을 이틀간 배양한 후의 원심분리 상층액은 유해 균주들인 Enterococcus faecalis, Listeria monocytogenes, Micrococcus luteus, Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus, Aspergillus flavus에 대해 균 증식 저지력을 보였다. 이 균주의 항균 특성을 확인하기 위해 B. licheniformis의 항균물질로 알려진 surfactin, lichenysin, lichenicidine 합성 유전자들에 대한 PCR을 수행한 결과 모두 음성으로 나와 이 항균 물질은 기존에 보고된 물질들과는 다름을 보였다. 또한 전자 현미경 사진 결과 이 항균 물질은 유해균들의 세포막 손상을 야기하는 것이 관찰되었다. 이 균주는 각각 5.3%의 histamine과 tyramine이 함유된 삶은 콩에서 10일의 발효 기간 동안 histamine 함량의 72%, tyramine 함량의 66%를 분해하는 것으로 나타났다. SCK B11의 항균 및 biogenic amine 분해 특성을 고려할 때, 공정상 필연적으로 유해균 증식 및 biogenic amine 생성 문제를 지닌 전통 장류 발효 과정에서 이 균주는 이 문제점들을 해결할 수 있을 것으로 보인다. In order to inhibit the growth of pathogens and degrade biogenic amines during the fermentation of soybean products, an isolate with antimicrobial activity against pathogens and biogenic amine-degrading property was obtained from 83 traditionally fermented soybean products. The morphological and biochemical tests and the phylogenetic relationship among 16S rRNA gene sequences indicated that the isolate named as the strain SCK B11 was most closely related to Bacillus licheniformis. The cell-free supernatant of two day cultures was active against several pathogens including Enterococcus faecalis, Listeria monocytosis, Micrococcus luteus, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus. PCR analysis was conducted to determine relatedness to antimicrobial lantibiotics and biosurfactants produced by Bacillus spp., but showed negative for the genes encoding surfactin, lichenysin, and lichenicidine. Electron microscopic observation indicated that the antimicrobial agent seemed to attack the membrane of the pathogens, leaving the ghost or shrunken cells. The strain was found to degrade histamine by 72% and tyramine by 66% in the cooked soybean containing 5.3% of biogenic amine over 10 days of fermentation time. The use of selected strain would be a potential control measure in manufacturing traditionally fermented soybean products that are difficult to control pathogens and biogenic amine levels.

Vegetarians, the Good, the Bad, and the Challenges

Becoming a vegetarian has become increasingly popular over the past decade, with many people turning to vegetarianism in an attempt to achieve better health. However this trend is not without it’s controversy. Many doctors and scientists have opposing views on vegetarianism, and this has led to confusion in the public about whether it is indeed the healthier lifestyle choice. The major health advantage for vegetarians include decreased body mass index, waist to hip ratio, blood pressure, plasma total cholesterol (TC), triacylglycerol and LDL-C levels, serum lipoprotein(a) concentration, plasma factor VII activity, ratios of TC/HDL-C, LDL-C/ HDL-C and TAG/HDL-C, and serum ferritin levels. However, being a vegetarian is not without it’s disadvantages and health risks. Studies have shown that vegetarians, especially vegans tend to have lower serum levels of vitamin B12 compared with omnivores. Serum vitamin B12 concentration was significantly negatively correlated with plasma homocysteine. Remethylation of homocysteine to methionine requires vitamin B12 (methylcobalamin form) as a coenzyme for homocysteine methyltransferase (methionine synthetase) and N5-methyltetrahydrofolate as a methyl donor [1]. Vitamin B12 is essential for new cell synthesis, blood formation, maintenance of the nervous system. Vitamin B12, as a coenzyme increases the utilization of folic acid and metabolism of carbohydrate, fat and protein etc. In the vitamins, B12 is the only one containing a mineral (cobalt), it also known as the red vitamin. Seafood, animal meats, eggs and liver are good sources for vitamin B12. Vitamin B12 is not found in plant foods, however, seaweed may contain vitamin B12 analogs which can be counted on as reliable sources of active vitamin B12. Ovo-lacto vegetarians may get vitamin B12 from eggs and dairy products. Vegans could get some very limited vitamin B12 from fermented soybean products, seaweed and edible fungi (like mushrooms) on farms or in the wild which may be contaminated from bacteria in the soil.

Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice.

Backgrounds:Meju is the main ingredient and the starter culture of traditional Korean fermented soybean foods; these fermented soybean products are well-known for their various health benefits, including anticancer effects. We developed the grain-type meju using probiotic mixed starter cultures to improve the qualities and functionalities of fermented soybean products, as well as the meju itself. In this study, the inhibitory effects of the grain-type meju were investigated in azoxymethane (AOM) and dextran sulfate sodium (DSS)-induced colon carcinogenesis mice model.Materials and Methods:AOM and DSS colon carcinogenesis was induced in female C57BL/6 mice and meju was orally administered for 4 weeks. The body weight, colon length, and colon weight of mice were determined, and colonic tissues were histologically observed. The serum levels of proinflammatory cytokines and the levels of inflammation- and apoptosis-related genes in colonic tissue were also analyzed.Results:The administration of meju using probiotic mixed starter cultures ameliorated the symptoms of colon cancer and reduced number of neoplasia, and reduced serum proinflammatory cytokine levels and iNOS and COX-2 expression levels in colonic tissue. It increased Bax and reduced Bcl-2 expression levels and increased p21 and p53 expression in colonic tissues.Conclusion:The meju showed inhibitory effects on the progression of colon cancer induced by AOM and DSS by ameliorating the symptoms of colon cancer, reducing the number of neoplasias and regulating proinflammatory cytokine levels and the expressions of inflammation- and apoptosis-related genes in the colonic tissue.

Visceral fat and body weight are reduced in overweight adults by the supplementation ofDoenjang, a fermented soybean paste

Various forms of fermented soybean products are well documented for their health benefits. The efficacy of anti-obesogenic effect of Doenjang, one of the most commonly used seasonings in Korean cuisine, has been reported only in animal models; thus, an evaluation of Doenjang needs to be conducted in human studies. We aimed to test the hypothesis that Doenjang supplementation reduces body weight and changes body composition in overweight adults. A total of 51 overweight adults participated in this study. A group of males with BMI ≥ 23 kg/m2 and waist to hip ratio (WHR) ≥ 0.90, and a group of females with BMI ≥ 23 kg/m2 and WHR ≥ 0.85 were randomly assigned to either a Doenjang supplement (9.9 g dry/day) group or a placebo group for a 12-week randomized, double-blind and placebo-controlled study. Anthropometric parameters, abdominal fat distribution by computerized tomography (CT) and blood components were measured before and after the intervention period. After the 12-week study, the Doenjang supplementation group had significant reductions in body weight (kg), body fat mass (kg) and body fat (%) compared to the placebo group, the supplementation of Doenjang resulted in a significant reduction in visceral fat (cm2), although no changes were observed in total and subcutaneous fat are as (cm2), serum lipid profiles and dietary intakes. The present study demonstrated that daily supplementation of 9.9 g dry/day of Doenjang for 12 weeks reduces body weight and visceral fat in overweight adults.

Antimicrobial Compounds Profile During Cheonggukjang Fermentation Against Xanthomonas oryzae pv. oryzae (Xoo)

Xanthomonas oryzae causes rice bacterial blight, which has been reported as one of the most destructive diseases of rice. Metabolites were identified through cheonggukjang, a traditional Korean fermented soybean product fermented by the Bacillus spp., to control the bacteria. HPLC, MS, and UPLC-Q-TOF-MS analyses were performed to identify metabolites responsible for antimicrobial activity. In this analysis, the m/z values of 253.0498, 283.0600, 269.0455, 992.6287, and 1,006.6436 were identified as daidzein, glycitein, genistein, surfactin B, and surfactin A, respectively. The levels of surfactin B and surfactin A were found to be high at 24 h (4.35 μg/ml) and 36 h (3.43 μg/ml) of fermentation, respectively.

Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities

The active ingredients and bioactivities (anti-oxidant, anti-tyrosinase, anti-proliferative and estrogenic activities) of soybean and soybean products (Cheonggukjang, Meju, Makjang, Doenjang and soy sauce) produced by different fermentation processes were compared. There were high correlations between active ingredients and bioactivities. Free phenolic acids extracted from soybean products were identified and quantified by gas chromatography/mass spectrometry (GC/MS). Overall, the components and activities in fermented soybean products were different than those in soybeans. Total phenolic content (TPC), protein content (PC) and anti-oxidant activity increased as fermentation time increased. TPC and PC showed strong negative correlations with anti-oxidant activity. Doenjang and soy sauce, two long-term fermented products, showed lower total flavonoid content (TFC) and estrogenic activities than short-term fermented soybean products. This might be explained by the decomposition and hydrolysis of flavonoids due to the long fermentation time and high temperature. Strong anti-proliferative activity against cancer cell lines, which was highly correlated with TFC, was found in Meju and Cheonggukjang. Soybean and all fermented products except Meju exhibited effective tyrosinase inhibitory activities. Fermented products showed stronger estrogenic activity than soybeans, which was highly correlated with syringic acid.

Doenjang, a Fermented Soybean Paste, Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans

Soybean is known to have an anti-obesity effect. We compared the anti-obesity effect of doenjang, a fermented soybean paste, with that of nonfermented soybeans in rats. Steamed soybeans and doenjang (steamed soybeans fermented and aged for 10 months) were sampled and freeze-dried. Male Sprague-Dawley rats were fed basal (BA) (5% fat), high fat (HF) (30% fat), HF+steamed soybeans (SOY), or HF+doenjang (DJ) diet ad libitum for 8 weeks. HF significantly increased body weight gain, liver weight, hepatic triglyceride (TG) and cholesterol levels, and epididymal fat pad weight compared with BA. Compared with HF, body weight gain and hepatic TG and cholesterol levels were significantly lower in SOY and DJ groups, but they were not significantly different from each other. DJ significantly reduced visceral fat weight and epididymal adipocyte size compared with HF, whereas SOY resulted in a mild reduction without significance. This was possibly because DJ showed lowered fatty acid synthase (FAS) activity and elevated carnitine palmitoyltransferase (CPT)-1 activity in liver tissue more than SOY. SOY and DJ did not affect serum total and high-density lipoprotein-cholesterol levels compared with HF; however, DJ significantly lowered the atherogenic index and serum leptin level. In conclusion, doenjang, a fermented soybean product, was more effective than soybeans for preventing diet-induced visceral fat accumulation, possibly because of its greater effects on CPT-1 activity stimulation and FAS activity suppression. These effects may be due in part to the higher content of aglycone isoflavones in doenjang.

ANTIOXIDANT ACTIVITY OF TRADITIONAL KOREAN FERMENTED SOYBEAN (DAMDUSI) EXTRACT ON FREE RADICAL-MEDIATED OXIDATIVE SYSTEMS

ABSTRACT The objective of this study was to evaluate the antioxidant effects of Damdusi extract, a traditional fermented soybean product from Korea, by assessing it in non-cellular systems such as DPPH, hydroxyl, and hydrogen peroxide scavenging assays, as well as ferrous chelating ability and reducing power assays. In addition, cellular systems were assessed through the intracellular reactive oxygen species (ROS) scavenging assay, lipid peroxidation inhibition assay, and the measurement of intracellular glutathione (GSH) levels, by employing the human lung fibroblast cell lines, WI38 and IMR-90. The total phenolic content of the Damdusi extract was 188 ± 2.6 mg gallic acid/g of extract, and it significantly quenched DPPH, hydroxyl, and hydrogen peroxide dose-dependently, and showed high chelating ability and reducing power. In the cellular systems, the Damdusi extract exhibited appreciable suppression in the occurrence of intracellular ROS and lipid peroxidation. Furthermore, the induction of intracellular GSH in the presence of the Damdusi extract indicated its effectiveness to act against cellular oxidative stress. PRATICAL APPLICATIONS In this study, the antioxidant effects of traditional Korean fermented soybean extract on free radical-mediated oxidative systems were measured. It was found that the hot water extract exhibited good antioxidant activities against non-cellular and cellular assay systems. Therefore, this extract has potential use as an ingredient for functional foods and/or pharmaceuticals.

Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation

Douchi is a fermented soybean product which is popular in China. It is reported to exhibit angiotensin I-converting enzyme (ACE)-inhibitory activity. Manufacturing procedures significantly affected the content and composition of ACE inhibitors in douchi. This work investigated the influence of Maillard reaction on ACE-inhibitory activity of douchi fermented by Mucor wutongqiao during fermentation. The ACE-inhibitory activity of douchi increased during pre-fermentation and the first 2 weeks of ripening, and then it decreased in the latter periods of ripening. Peptide content increased continuously during the fermentation. At the last 2 weeks of ripening, reducing sugar was significantly consumed by Maillard reaction, which was indicated by the development of color and fluorescence. These results suggest that consumption of the biologically active ACE-inhibitory peptides was assumed to cause the main decrease of ACE-inhibitory activity of douchi, although the generation of Maillard reaction products might potentially improve the ACE-inhibitory activity of douchi.

Correlation between Antioxidative Activities and Metabolite Changes duringCheonggukjangFermentation

Liquid chromatography mass spectrometry and multivariate analysis were employed to investigate the correlation between fermentation time-dependent metabolite changes in cheonggukjang, a traditional fermented soybean product, and changes in its antioxidant activity over 72 h. The metabolite patterns were clearly distinguished not by strains but by fermentation time, into patterns I (0-12 h), II (12-24 h), and III (24-72 h), which appeared as distinct clusters on principal component analysis. The compounds that significantly contributed to patterns I, II, and III were soyasaponins, isoflavonoid derivatives, and isoflavonoid aglycons respectively. Partial least square analysis for metabolite to antioxidant effects showed correlations between the ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay during 24-36 h, and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test and total phenol content (TPC) during 36-72 h. Compared with the strong negative correlations of glucosylated-isoflavonoids with DPPH, ABTS and TPC during fermentation, the isoflavonoid aglycon displayed strong positive correlations with these compounds during fermentation.

Conjoint Analysis on the Purchase Intent for Traditional Fermented Soy Product (Natto) among Japanese Housewives

The effect of sensory and extrinsic attributes on consumer intentions to purchase the Japanese traditional fermented soybean product natto was evaluated using conjoint analysis. Six attributes with 2 levels each were chosen and manipulated: price (high compared with low), the country of origin of the soybeans (domestic compared with imported), stickiness (strong compared with moderate), smell (rich compared with moderate), attached seasonings (attached compared with no attached seasonings), and the environmental friendliness of the packaging (high compared with low). A fractional factorial design was applied and 8 hypothetical product labels were produced. A sample of 479 Japanese housewives ranked these product labels based on their purchase intentions. Overall purchase intention was affected by country of origin, attached seasonings, and price; those attributes accounted for 81.0%, while the sensory attributes of the product accounted for 19.0% of purchase intents. In order to estimate market segments for the natto products based on consumer preference, a cluster analysis was performed. It identified 4 segments of consumers: 1 oriented to attached seasonings, another conscious of the price, and the other 2 oriented to origins. The behavioral and demographic characteristics of the respondents had a limited influence on segment membership. This research was conducted to understand how consumers valuate various sensory and nonsensory product attributes based on their assessment of the overall product in the case of Japanese fermented soy product (natto). The data of this research would be of great importance both in understanding consumer behavior and in designing strategies for product development.

The Anti-Inflammatory Action of Fermented Soybean Products in Kidney of High-Fat-Fed Rats

Soybean has many compounds with a variety of biological properties that potentially benefit human health; among them, isoflavones have inhibitory effects on lipid oxidation in adipose tissue. In this study, we examined two Korean traditional fermented soybean products--doenjang (DNJ) and cheonggukjang (CGJ)--for their ability to suppress redox-sensitive nuclear factor κB (NF-κB) activation in the kidney of rats fed a high-fat diet. Sprague-Dawley rats, 4 weeks old, were fed soybean, DNJ, or CGJ (1 g/kg/day) with a 20% fat diet for 6 weeks. Body weight and food intake were carefully monitored. NF-κB-related activities of genes for inflammatory proteins, such as inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and vascular cell adhesion molecule-1 (VCAM-1), were determined. The soybean products exhibited antioxidative action by maintaining redox regulation, suppressing NF-κB activation, and modulating the expression of genes for NF-κB-induced inflammatory proteins such as COX-2, iNOS, and VCAM-1. Based on these results, we conclude that Korean traditional soybean fermented products, especially CGJ, suppress the generation of reactive species, NF-κB activity, and NF-κB-related inflammatory genes.

Process improvement as influenced by inoculum and product preservation in the production of Hawaijar - A traditional fermented Soybean

Hawaijar is a fermented soybean product of Manipur state of India, which is traditionally prepared by fermenting cooked bean wrapped with Ficus (Ficus hispida) leaves in a bamboo basket. Microorganisms isolated from the traditionally fermented product wereBacillus subtilis and Xanthomonas. Individual and combined cultures indicated that B. subtilis would be the organism of choice based on physical and organoleptic attributes. Preservation of the fresh product with acetic and citric acid combinations gave better results than sodium chloride and acetic acid. All the products were evaluated on their organoleptic attributes. The oven-dried product found acceptance by the sensory panelists and was to be similar to the sun-dried product. Key words: Hawaijar, Bacillus subtilis, preservation, ficus leaves, organoleptic evaluation.

The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes

Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a fish paste to aid in the fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a fish paste and the mixture was fermented for 30 d (PSF). In experiment 3, a fish paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P < 0.05) from their initial levels to 2930, 2422, and 1573 mg/mL after 30 d of fermentation for PRF, PSF, and CF fish pastes, respectively, of which, glutamic acid, aspartic acid, alanine, lysine, and leucine were the major amino acids (>100 mg/mL). The concentrations of both formaldehyde-reactive nitrogen and ammonia nitrogen extractives increased significantly (P < 0.05) during fermentation, following the order of PRF > PSF > CF. Low amounts of biogenic amines (<25 ppm) were produced in all samples. Sensory panel evaluation showed that PRF fish pastes had desirable aroma and taste. The douchi-inoculated fermentation could be a novel technique for expanding the utilization, consumption, and the economic values of silver carp meats. Practical Application: Douchi, a fermented soybean product, is a traditional food flavoring ingredient commonly used in China, Japan, and other Asian countries. It is also used in many Chinese cuisines in the United States. On the other hand, fermented seafood made from freshwater fish such as silver carp is known to contain bioactive components believed to promote health. The findings from the present study indicated that douchi as a novel starter can be used to produce fermented silver carp fish pastes with excellent flavor and consumer acceptability. The results may be applicable to other fish species to produce similar fermentation products.

Determination of Vitamin B 12 in Fermented Soybean Products by High-Performance Liquid Chromatography

Determination of Vitamin B 12 in Fermented Soybean Products by High-Performance Liquid Chromatography

Borobudur revisited: Soy consumption may be associated with better recall in younger, but not in older, rural Indonesian elderly

Previous reports have suggested that high frequent tofu consumption is associated with worse cognitive function in East Asian elderly. Some studies also found an increased risk of dementia with high tofu consumption in those older than 65 years of age. Tofu and other soy products, such as tempeh, contain high levels of plant estrogens or isoflavones. This study revisited a rural Central Javanese population (56–97 years of age) who were covered by the Borobudur District Health Centers. Data on cognitive performance were available for n = 142 participants. Results showed positive linear associations of weekly tofu (beta = .22, p < 0.05) and tempeh (beta = .23, p < 0.01) consumption with immediate recall, which were significant in those with an average age of 67 years. In those with an average age of 80 years, the earlier reported negative association of tofu with immediate recall was no longer significant. Lifestyle changes (reduction of tofu consumption after dissemination of results) or “healthy survivor effects” may have been responsible for this finding. These findings may be reminiscent of the “Window of Opportunity” theory, which suggests that estrogenic compounds can exert positive effects on verbal memory, but not in older men and women, when no or negative effects of these compounds on brain cells and cognition have been found. Long-term, placebo-controlled treatment studies should investigate whether tempeh, a fermented soybean product that also contains folate, can maintain cognitive function in middle-aged and elderly participants.

지식경영성공요인이 농산업클러스터 기업의 경영성과에 미치는 영향 -순창장류산업 클러스터를 중심으로-

최근 산업클러스터 전략과 지식경영 요소를 도입하여 지역특화산업을 성장동력으로 육성하려는 노력이 증가하고 있는 가운데 지식경영의 성공요인들이 과연 농산업분야의 기업 경영성과에도 영향을 미치는지 여부를 검증하는 연구가 필요하다. 따라서 본 연구는 순창장류산업을 연구분석 대상으로 하여 지식경영이 농산업클러스터 내 기업의 경영성과 향상에 미친 영향에 대해 살펴보았다. 분석 결과, 지식경영 성공요인 중 '학습문화', '네트워크', '지식공유활동', '지식창조활동' 수준이 높을수록 기업경영 성과가 향상된다는 점을 확인하였다. 또한 이 과정에서 산업클러스터 특성이 지식경영과 경영성과와의 관계를 촉진시키는 조절 변수로서 기능하는지를 분석한 결과, 산업클러스터 특성들이 지식경영 성공요인 중 지식공유활동과 네트워크 요인을 더욱 증대시켜 기업경영성과를 향상시킨다는 것을 알 수 있었다. 끝으로 순창장류산업클러스터가 지식경영 발전단계 중 준비기를 거쳐 도입기에 도달했음을 분석하고, 성숙기와 완성기로 나아가기 위한 구성요소를 제시하였다. In the Knowledge-based economy, it is inevitable for companies to implement knowledge management(KM in short) to improve management performance. In order to better understand the KM, it is necessary to examine the relationship between success factors of KM and KM performance in agribusiness sector. This study empirically analyzes the impact of success factors of Knowledge Management on companies' management performance in agribusiness cluster. From the survey data of 43 companies located in Sunchang fermented soybean products Industrial cluster, the study finds that four factors- learning culture, network, knowledge sharing and knowledge creating- influence management performance in a positive way. It also examines whether Industrial cluster strategy functions as a moderator between KM success factors and companies' performance. Furthermore, this study concludes that Sunchang fermented soybean Industrial cluster has not reached to the final stage of KM and suggests elements for further improvements.

Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang)

This study was conducted to examine the sensory profiles of fermented soybean paste (Doenjang), to understand consumers' acceptability of different types of Doenjang samples and to identify the sensory characteristics that drive consumer acceptability of Doenjang products. Descriptive analysis and consumer acceptability test were conducted for 7 different types of Doenjang samples. The samples included 2 types of Doenjang made by either traditional or commercially modified methods. For the descriptive analysis, 8 trained panelists developed and evaluated 31 descriptors. There were significant differences in all 31 attributes among the samples. Principal component analysis was also performed to summarize the sensory characteristics of the samples. In consumer testing, 200 consumers evaluated the acceptability of Doenjang samples. Significant differences in consumer acceptability were observed among the samples. The consumers preferred the Doenjang samples manufactured using a commercially modified method. In overall point of view, most consumers liked the Doenjang samples that had strong "sweet" and "MSG (monosodium glutamate)" tastes. It appears that "sweet" and "MSG" tastes are the drivers of liking for Doenjang. "Salty" taste, "meju,""traditional Korean soy sauce," and "fermented fish" odor/flavors seem to be the drivers of disliking for Doenjang. Cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 7 samples within a cluster. The results showed that each consumer cluster preferred different Doenjang samples. External preference mapping was performed to establish the relationships between the sensory attributes and consumer acceptability in each cluster. Consumption of the fermented soybean products is gradually expanding around the world, due to their various health benefits. Therefore, understanding sensory characteristics and consumer acceptability of Doenjang are becoming increasingly important. The intense and complex flavor characteristics of Doenjang make it difficult to obtain a comprehensive sensory profiling and drivers of liking. The finding of this study can be applied to development of a new product that has better consumer acceptability. Also this study can be a useful and effective guideline to researchers who intend to examine the sensory characteristics and consumer acceptability of fermented soybean pastes.

Involvement of apoptosis and autophagy in reducing mouse hepatoma ML-1 cell growth in inbred BALB/c mice by bacterial fermented soybean products

Followed by the results of our previous in vitro report (Food Chem. Toxicol., 2007), the efficacy of the soybean fermentation products containing live bacteria (SCB) was demonstrated using a syngeneic animal model. Murine HBV-related hepatoma ML-1 cells, derived from inbred animals and tumorigenic in BALB/c mice, were implanted subcutaneously to the flank of BALB/c mice on day 0. Three days after implantation, SCB (1.0 or 1.3ml/mouse/day) or vehicle (water) was orally administrated daily until day 60. The results indicate that SCB significantly reduced (P<0.05) the volumes and weights of tumors during the experimental periods. Examination using TUNEL staining on section of tumors revealed apoptotic phenomenon of nuclear DNA double-strand breaks in the groups of mice received SCB. Immunohistochemistry further revealed an autophagic LC3-II punctate pattern. Of note, SCB induced autophagy in the absence or presence of apoptosis, whereas, apoptosis was observed only in combination with autophagy. In vitro study using autophagy inhibitor indicated that the induction of autophagy promoted apoptosis. These data imply that the suppression in tumor volumes and tumor weights by oral administration of SCB was due to the induction of apoptotic and autophagic cell death, which suggests therapeutic potential of SCB on HBV-related HCC.