Characteristics of Cheonggukjang produced by the rotative fermentation method

Lee, Nam Keun; Cho, Il Jae; Park, Joung Whan; Kim, Byung Yong; Hahm, Young Tae

doi:10.1007/s10068-010-0016-z

Cited by 13 publications

(5 citation statements)

References 11 publications

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“…Fermentation with Bacillus spp. can produce characteristic aromas in fermented products, such as natto of Japan, shuǐdòuchǐ of China, cheonggukjang of Korea, thua nao of Thailand, kinema of Nepal and India, and dawadawa of West Africa . Moreover, the hydrolytic capabilities of these microorganisms can result in a precursor‐rich environment, useful for subsequent reactions leading to flavour production.…”

Section: Resultsmentioning

confidence: 99%

Analysis and comparison of bacterial communities in two types of ‘wheatQu’, the starter culture of Shaoxing rice wine, using nested PCR-DGGE

Zhang

Cao

et al. 2012

J. Inst. Brew.

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Shaoxing rice wine, manufactured in Shaoxing region of Zhejiang Province, is the best-known Chinese rice wine. In the current study, the bacterial communities associated with two types of 'wheat Qu', the Shaoxing rice wine starter cultures, were identified and compared using nested PCR-denaturing gradient gel electrophoresis analysis. DNA sequencing of the highly variable V3 or V9 regions of the 16S rRNA genes obtained from PCR-DGGE fingerprints identified common species related to Saccharopolyspora hordei, S. rectivirgula, Bacillus subtilis, B. amyloliquefaciens and so on. Some sequences associated with a particular type were also identified. For example, Clavibacter michiganensis and Saccharopolyspora sp. were found in the machine-but not in the human-made type, while Curtobacterium plantarum, Thermoactinomyces intermedius, T. vulqaris, B. licheniformis and Bacillus sp. were found in human-but not in machine-made type of wheat Qu. The information gathered from the present research enriches the present knowledge of Shaoxing rice wine-related bacteria, and will also facilitate the longterm objective of selecting bacterial combinations to be used as starter cultures that will more tightly regulate the fermentation process, as well as improve the quality and safety of wheat Qu.

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Section: Resultsmentioning

confidence: 99%

Analysis and comparison of bacterial communities in two types of ‘wheatQu’, the starter culture of Shaoxing rice wine, using nested PCR-DGGE

Zhang

Cao

et al. 2012

J. Inst. Brew.

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“…Subsequently, the isolated bacterial strains (10 7 cells/mL) were inoculated into the autoclaved soybeans with the inoculum size of 1 mL/100 g, and fermented at 40 and 90% relative humidity for 48 h [Lee et al, 2010]. Soybeans purchased from a local supermarket were washed three times and soaked in three volumes of tap water for 12 h. They were steamed at 121 o C for 30 min, followed by cooling to 40 o C before inoculation.…”

Section: Methodsmentioning

confidence: 99%

Isolation and Identification of Bacillus amyloliquefaciens BY01 with High Productivity of Menaquinone for Cheonggukjang Production

Ahn

2011

J Korean Soc Appl Biol Chem

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To develop a cheonggukjang with high content of menaquinone (MK), bacterial strains were isolated from good quality cheonggukjang, and MK productivities of isolated strains were determined by high-performance liquid chromatography. After sensory evaluation and MK determination, a potential probiotics, BY01, with acceptable sensory quality and high productivity of MK was isolated. Fermentation under aerobic condition produced more MK than that obtained under anaerobic condition, and the synthesized MK mainly remained in the form of endocellular deposit. To identify species of strain BY01, biochemical tests and gyrase B gene (gyrB) sequence analysis were carried out, and strain BY01 was identified as Bacillus amyloliquefaciens. The content of MK in cheonggukjang fermented with B. amyloliquefaciens BY01 reached 7.54 μg/g, 2fold higher than that of commercial cheonggukjang products. This is the first report on the isolation of B. amyloliquefaciens as a superior MK producer in cheonggukjang fermentation.

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“…Cheonggukjang is manufactured in a traditional way in homes using different types of processes, depending on the region, so its physicochemical and functional properties vary due to differences in soybeans, microorganisms, and fermenting time (Lee, Cho, Park, Kim, & Hahm, 2010). Recent studies revealed that cheonggukjang prepared by different starter microorganisms exhibit significant differences in sugar, amino acid and isoflavonoid metabolites, and commercialized products using certain Bacillus strains have poor quality in taste and flavor compared to traditional cheonggukjang fermented with various wild microorganisms (Baek et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

Nam

Lim

2012

Food Control

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Characteristics of Cheonggukjang produced by the rotative fermentation method

Cited by 13 publications

References 11 publications

Analysis and comparison of bacterial communities in two types of ‘wheatQu’, the starter culture of Shaoxing rice wine, using nested PCR-DGGE

Analysis and comparison of bacterial communities in two types of ‘wheatQu’, the starter culture of Shaoxing rice wine, using nested PCR-DGGE

Isolation and Identification of Bacillus amyloliquefaciens BY01 with High Productivity of Menaquinone for Cheonggukjang Production

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

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