Quality Characteristics of Modified Doenjang and Traditional Doenjang

전현진,; 이상훈,; 김상숙,; 김윤숙,

doi:10.3746/jkfn.2016.45.7.1001

Cited by 18 publications

(10 citation statements)

References 3 publications

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“…Intriguingly, organic acids were observed to be relatively higher in TD than ID. The organic acids in doenjang determine flavors such as acidity and sourness, which are major considerations when purchasing fermented foods [7,20]. We can speculate that the relatively abundant organic acids in TD might be achieved by anonymous fermentation microbes during long fermentation periods [7,16].…”

Section: Primary Metabolite Profiling Of Traditional and Industrial Doenjangmentioning

confidence: 99%

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Soung

Lee

Lee³

et al. 2021

Foods

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Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.

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Section: Primary Metabolite Profiling Of Traditional and Industrial Doenjangmentioning

confidence: 99%

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Soung

Lee

Lee³

et al. 2021

Foods

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“…It changes metabolites of soybeans, and pH in TMD is normally about 5.3 and varies between 4.9–6.2. The pH discrepancy in TMD is related to the contents of Lactobacillus spp., yeast, and organic acids according to the fermentation periods [ 24 ]. In the present study, although pH was not measured in TMD, Lactobacillus spp.…”

Section: Discussionmentioning

confidence: 99%

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

et al. 2021

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Since doenjang quality depends on the bacterial composition, which ambient bacteria in the environment and production conditions influence, a complete understanding of the bacteria community in traditionally madetraditionally made doenjang (TMD) from different regions is needed. We aimed to investigate the bacteria composition and quality of TMD in the following areas: Chonbuk (CB), Chonnam (CN), Kyungsang (KS), Kangwon (KW), Chungchung (CC) provinces, and Jeju island (JJ) of Korea. Twenty-nine TMD samples from different regions were used to assess biogenic amine contents, bacteria composition using next-generation methods, and metabolic functions of the bacteria using Picrust2. Bacillus spp. were isolated, and their antioxidant and fibrinolytic activities were determined. Most TMD contained high amounts of beneficial bacteria (Bacillus, Lactobacillus, Pediococcus and Weissella). However, some KS samples contained harmful bacteria (Cronobacter, Proteus and Acinetobacter) and less beneficial B. velezensis bacteria. There was no similarity among the regional groups, and each TMD showed a different bacteria composition. Shannon index, α-diversity index, was lower in TMD from JJ and CB than the other areas, but there was no β-diversity among TMD from the six area groups. Picrust2 analysis revealed that the functional potential for arachidonic acid metabolism was lowest in JJ and CN, that for supporting insulin action was highest in KS and JJ, and that for carbohydrate digestion and absorption was lowest in CB and JJ among all groups (p < 0.05) according to the Kyoto Encyclopedia of Genes and Genomes Orthology. Histamine contents were lower in CN and CC, and tyramine contents did not differ significantly. B. velezensis, B. subtilis, B. licheniformis, B. siamensis, and B. amyloliquefaciens were isolated from TMD. None of the isolated Bacillus spp. contained the B. cereus gene. B. subtilis from CN had the highest fibrinolytic activity, and B. velezensis from CB had the highest antioxidant activity. In conclusion, TMD mainly contained various Bacillus spp., and the predominant one was B. velezensis, which had antioxidant and fibrinolytic activity regardless of the regional origin.

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“…Long-term aged soybean products (samples) showed a tendency to decrease in terms of number and types of strains when compared with short-term aged ones, while the amounts of amino nitrogen, free amino acid, lactic acid and some ester compounds, including functional compounds such as GABA , daidzein and genistein, increased [ 21 , 24 , 25 , 26 , 27 ]. Therefore, in consideration of the differences in compounds between short-term and long-term fermented soybean pastes, it is possible to find strains that produce a desirable flavor from long-term fermented soybeans.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, studies of long-term fermented Doenjang have reported an increase in the content of desirable flavor compounds such as ester like ethyl acetate and lactic acid as well as an increase in functional gamma-aminobutyric acid ( GABA ) [ 21 , 24 , 25 , 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)

Hong

2021

Molecules

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To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. Bacillus sp.-K3, Bacillus sp.-K4 and Bacillus amyloliquefaciens-J2 showed relatively high protease activity, at 317.1 U, 317.3 U and 319.5 U, respectively. The Bacillus sp.-K1 showed the highest lipase activity at 2453.6 U. In the case of amylase, Bacillus subtilis-H6 showed the highest activity at 4105.5 U. The results of the PCA showed that Bacillus subtilis-H2, Bacillus subtilis-H3, and Bacillus sp.-K2 were closely related to the production of 3-hydroxy-2-butanone (23.51%~43.37%), and that Bacillus subtilis-H5 and Bacillus amyloliquefaciens-J2 were significantly associated with the production of phenethyl alcohol (0.39% and 0.37%). The production of peptides was observed to vary among the Bacillus cultures such as Val-Val-Pro-Pro-Phe-Leu and Pro-Ala-Glu-Val-Leu-Asp-Ile. These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang.

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Quality Characteristics of Modified Doenjang and Traditional Doenjang

Cited by 18 publications

References 3 publications

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)

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