Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation

Abstract

This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis ? Aspergillus oryzae, BS-LA vs. Lactobacillus brevis ? Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC-MS and partial least square-discriminant analysis. BS samples fermented for 5 weeks could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 weeks were separated. Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2-and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation. These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters.

Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review

“…Phytol (1TMS), D-ribitol (5TMS), 1,2,3,4-tetrakis[(trimethylsilyl)ox y]-butane and 2,3-bis(trimethylsilyl)-butane were identified in cheonggukjang (Kim et al, 2012). Studies on soksungjang revealed that several alcohols, carbonyls, ketones, esters, benzene and derivatives, furan and derivatives and aliphatic hydrocarbons constituted the volatile compounds (Park et al, 2017(Park et al, , 2019. Alcohols, carbonyls, ketones, esters, aliphatic hydrocarbons, benzenes and 2-pentylfuran (furans) were found in fermented soybean products (Jeong et al, 2017(Jeong et al, , 2019Park & Kim, 2020).…”

“…Alcohols, carbonyls, ketones, esters, aliphatic hydrocarbons, benzenes and 2-pentylfuran (furans) were found in fermented soybean products (Jeong et al, 2017(Jeong et al, , 2019Park & Kim, 2020). Overall, microorganisms involved the fermentation process typically elevate the volatile compounds profile in fermented soybeans through various complex metabolism processes (glycolysis, lipolysis, and pyruvate and proteolytic), however, the benzenes production originated from phenylalanine catabolism, which could vary with the type and level of activity of enzymes produced by the microorganisms (Park et al, 2019).…”

“…Soymilk fermented for 84 h showed an increase in acetate, succinate, pyruvate, isobutyrate while lactate, fumarate, malonate, 2‐hydroxyisobutyrate, 3‐hydroxybutyrate decreased (Gao et al ., 2020). In soksungjang , the prominent acids found were acetic acid, heptanoic acid, hexanoic acid, octanoic acid and 3‐methylbutanoic acid (Park et al ., 2017, 2019). Several authors have reported fermented soybean to contain several organic acids including 9,12,15‐octadecatrienoic acid, 9,12‐octadecadienoic acid, otadec‐9‐enoic acid, orotic acid, carglumic acid, aminoadipic acid, hydroxypropanedioic acid, vanillic acid, urea and phosphoric acid (Jeong et al ., 2017, 2019; Sun et al ., 2019; Hyeon et al ., 2020; Park & Kim, 2020).…”

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

“…Studies on soksungjang have compared the metabolite profile of buckwheat soksungjang samples (BSs) obtained via traditional and commercially modified methods or inoculated with multiple microbial starters (Park et al ., 2017; Park et al ., 2019). Based on the fermentation type and fermentation period, accelerated changes and differences in the volatile compounds of commercial BSs were reported compared to the traditional type (Park et al ., 2017).…”

“…Based on the fermentation type and fermentation period, accelerated changes and differences in the volatile compounds of commercial BSs were reported compared to the traditional type (Park et al ., 2017). In a follow‐up study, variations in the volatile profile of BSs (mainly, acids, benzenes and esters) were found to depend on the microbial starter combinations as well as fermentation periods (Park et al ., 2019). These findings may provide insight for optimising the fermentation process of BS.…”