Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study

Song, Da; Chun, Byung Hee; Lee, Sunmin; Son, Su Young; Reddy, Chagam Koteswara; Mun, Ha In; Jeon, Che Ok; Lee, Choong Hwan

doi:10.3390/foods10030641

Cited by 33 publications

(20 citation statements)

References 32 publications

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“…Enterobacter, Bacillus and Millerozyma genus also had strongly positively correlation with total phenols, total flavonoids and five monomer flavonoids, while Enterococcus, Staphylococcus, Rhizopus and Aspergillus genus showed negative correlation. This indicated that Bacillus and Millerozyma genus might be the main microbes involved in the formation of AAs and biologically active compounds in doubanjiang, while organic acids were produced by different bacterial and fungal genus, which was in consistent with previous researches[38,39].…”

supporting

confidence: 90%

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Niu

Xing

Zheng

et al. 2022

Syst Microbiol and Biomanuf

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This study aimed to reveal the effect of salt reduction on the nutritional, functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation (Sample H, Sample M and Sample L) with different salt concentrations. The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang, while the organic acids concentrations were also slightly increased. For biologically active compounds, the concentrations of total flavonoids, total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H. Moreover, better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration. Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang, while organic acids were highly correlated with Cronobacter, Erwinia, Trabulsiella, Enterobacter and Millerozyma genus. Through sensory evaluation and electric tongue, unsatisfactory sensory characteristics, such as lighter color, strong acid taste and off-flavor, were found in lower salt fermented doubanjiang samples. This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor. This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.

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supporting

confidence: 90%

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Niu

Xing

Zheng

et al. 2022

Syst Microbiol and Biomanuf

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“…Although the fungi community was not determined, the different contents of bioamine indicated the different fungi community in TMK. Interestingly, the predominant bacteria in some TMK (HBHB and HBLB) were Bacillus subtillus, similar to doenjang and chungkookjang, but some were not [35]. On the other hand, those in LBHB and LBLB included small portions of the present study.…”

Section: Discussionmentioning

confidence: 60%

“…On the other hand, those in LBHB and LBLB included small portions of the present study. A few studies have been conducted for TMK by NGS: predominant bacteria in TMK are Staphyloccocus and Tetragenococcus, and TMK contains low Bacillus [35]. It suggests that different TMK contains different bacteria communities, and large-scale studies need to be conducted to explore the bacteria community for TMK.…”

Section: Discussionmentioning

confidence: 99%

Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats

Park

Zhang

et al. 2022

Foods

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A high salt intake may exacerbate menopausal symptoms and substituting for different types of traditionally made kanjang (TMK; soy sauce) may prevent it. This study examined whether substituting salt with lyophilized TMK containing low and high Bacillus and biogenic amines in a high-fat diet might modulate the menopausal symptoms and the energy, glucose, and lipid metabolism in ovariectomized (OVX) rats. They were categorized into salt (Control), TMK with high Bacillus and low biogenic amines (HBLB), TMK with high Bacillus and high biogenic amines (HBHB), TMK with low Bacillus and low biogenic amines (LBLB), and TMK with low Bacillus and high biogenic amines (LBHB). Sham-operated rats consumed the same diet as the Control. HBLB, HBHB, and LBHB prevented increased tail skin temperature compared to the Control. HBHB and HBLB partially inhibited the increased weight gain and abdominal fat mass by reducing the food efficiency without changing the serum 17β-estradiol concentrations. Serum glucose and insulin concentrations and the insulin resistance index by the homeostatic model assessment for insulin resistance showed a positive association for weight gain. HBLB and HBHB decreased the serum malondialdehyde and tumor-necrosis factor-α levels. Hepatic triglyceride storage was lower in all TMK groups than in the Control, while hepatic glycogen accumulation was higher in the HBLB, HBHB, and LBHB groups than in the Control and LBLB groups. Accordingly, the mRNA expression of peroxisome proliferator-activated receptors-γ(PPAR-γ) was higher in the HBLB and HBHB groups compared to the Control, and that of fatty acid synthase was opposite to PPAR-γ expression. However, HBLB and HBHB improved dyslipidemia and insulin resistance compared to the Control, but their improvement did not reach that of the Normal-control. The acetic acid concentrations in the portal vein were lower in the LBLB than in the Control, while the butyric acid contents were higher in the LBHB and HBLB groups than in the Control. HBHB, HBLB, and LBHB elevated Akkermansia and Lactobacillus, and HBLB and LBLB increased Bacteroides and Ruminococcus compared to the Control. Polycyclic aromatic hydrocarbon degradation, bile acid synthesis, and unsaturated fatty acid biosynthesis were significantly higher in the HBLB group than in the Control group. In conclusion, substituting salts to TMK with a high Bacillus content regardless of the bioamine contents partially improved the menopausal symptoms and metabolic disturbance in estrogen-deficient animals.

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“…Few studies have reported members of the genera Weissella , Leuconostoc, Lactobacillus , Streptococcus, Enterococcus , Lactococcus and Pediococcus as dominant lactic acid bacteria in fermented foods [ 30 , 31 , 32 , 33 ]. This was expected since all products exhibited a pH of around 3.5 to 4.6.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

Daji

Green

Abrahams

et al. 2022

Foods

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Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined. Results obtained showed that the processing conditions significantly (p ≤ 0.05) influenced the physicochemical properties. pH values of the mahewu samples ranged between 3.48–5.28 and 3.50–4.20 for YM mahewu and WM mahewu samples, respectively. Reduction in pH values after fermentation coincided with an increase in TTA as well as changes in the TSS values. Using the numerical multi-response optimisation of three investigated responses the optimal fermentation conditions were observed to be 25 °C for 54 h and a boiling time of 19 min for white maize mahewu and 29 °C for 72 h and a boiling time of 13 min for yellow maize mahewu. Thereafter white and yellow maize mahewu were prepared with the optimized conditions using different inocula (sorghum malt flour, wheat flour, millet malt flour or maize malt flour) and the pH, TTA and TSS of the derived mahewu samples determined. Additionally, amplicon sequencing of the 16S rRNA gene was used to characterise the relative abundance of bacterial genera in optimized mahewu samples, malted grains as well as flour samples. Major bacterial genera observed in the mahewu samples included Paenibacillus, Stenotrophomonas, Weissella, Pseudomonas, Lactococcus, Enterococcus, Lactobacillus, Bacillus, Massilia, Clostridium sensu stricto 1, Streptococcus, Staphylococcus, Sanguibacter, Roseococcus, Leuconostoc, Cutibacterium, Brevibacterium, Blastococcus, Sphingomonas and Pediococcus, with variations noted for YM mahewu and WM mahewu. As a result, the variations in physicochemical properties are due to differences in maize type and modification in processing conditions. This study also discovered the existence of variety of bacterial that can be isolated for controlled fermentation of mahewu.

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Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study

Cited by 33 publications

References 32 publications

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats

Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

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