Characterization of traditionally fermented Korean soybean paste, eoyukjang, and isolation of its microorganisms

Park, Joung Whan; Lee, Nam Keun; Kim, Byung Yong; Kim, Hye Kyung; Kwon, Ki Ok; Hahm, Young Tae

doi:10.1007/s10068-010-0060-8

Cited by 5 publications

(2 citation statements)

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“…Later, B. sonorensis has also been isolated from a sample of ropy bread [ 18 ] and semifinal gelatin extracts [ 19 ]. Recently, Park et al [ 20 ] reported the isolation of B. sonorensis under anaerobic conditions from a traditionally fermented Korean soya bean paste called eoyukjang. In contrast to Park et al [ 20 ], we isolated QQ B. sonorensis L62 under aerobic conditions from traditional Chinese soya sauce liquid fermentation.…”

Section: Resultsmentioning

confidence: 99%

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

Yin

Tung

Sam

et al. 2012

Sensors

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An N -acylhomoserine lactone (AHL)-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v). L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically related to Bacillus sonorensis by 16S ribosomal DNA and rpoB sequence analyses. B. sonorensis L62 efficiently degraded N -3-oxohexanoyl homoserine lactone and N -octanoylhomoserine lactone. However, the aiiA homologue, encoding an autoinducer inactivation enzyme catalyzing the degradation of AHLs, was not detected in L62, suggesting the presence of a different AHL-degrading gene in L62. To the best of our knowledge, this is the first report of AHL-degrading B. sonorensis from soya sauce liquid state fermentation.

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Section: Resultsmentioning

confidence: 99%

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

Yin

Tung

Sam

et al. 2012

Sensors

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“…, 2006 ). Park et al. (2010) have reported that Bacillus amyloliquefaciens, B. subtilis , and Bacillus vallismortis were dominant in the traditionally fermented Korean soybean paste, eoyukjang .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

Anisha¹,

Anandham²,

Kwon³

et al. 2015

Braz. J. Microbiol.

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Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste.

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Influence of water-soluble extracts of long-term fermented Doenjang on bone metabolism bioactivity and breast cancer suppression

Seol

Youn

Koo

et al. 2016

Food Sci Biotechnol

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Anti-cancer effects of extracts are usually studied based on methanol extraction focusing on isoflavones, the principal extracted components. In this syudy, effects of water-soluble extracts of long-term fermented containing water-soluble low Mw peptides produced by microorganisms were studied. extracts had effects which arrested the cell cycle, inhibited proliferation, and caused consequential apoptosis in breast cancer cells. water-soluble extracts increased bone density via activation of osteoblast differentiation and suppression of osteoclast differentiation. Effects increased as the fermentation period extended because the fermentation period influenced extract contents. The value and utility of as a functional food should be considered.

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Characterization of traditionally fermented Korean soybean paste, eoyukjang, and isolation of its microorganisms

Cited by 5 publications

References 1 publication

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

Influence of water-soluble extracts of long-term fermented Doenjang on bone metabolism bioactivity and breast cancer suppression

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