Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

Abstract

In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set-myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, α-linolenic, arachidic, gondoic, behenic, and lignoceric acids-yet, no specific changes driven by fermentation were noted in the fatty acid profiles. To further explore the effects of fermentation of B. subtilis CSY191, complete profiles of volatiles were monitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazines-compounds responsible for pungent and unpleasant Cheonggukjang flavors-was significantly higher in Neulchan compared to that in Saedanbaek. Although the fermentation period was not a strong factor affecting the observed changes in fatty acid profiles, we noted that profiles of volatiles in Cheonggukjang changed significantly over time, and different cultivars represented specific volatile profiles. Thus, further sensory evaluation might be needed to determine if such differences influence consumers' preferences. Furthermore, additional studies to elucidate the associations between B. subtilis CSY191 fermentation and other nutritional components (e.g., amino acids) and their health-promoting potential are warranted.

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

“…+, Detected; -Not detected. These results originated from previous research [24][25][26][27][28]. CFU, colony forming unit.…”

“…The type of Bacillus in chungkookjang influences the flavor of chungkookjang, mostly by modulating the fatty acids produced during fermentation [25] that play a crucial role in the flavor and aroma, which determine consumer acceptance. Chungkookjang made with B. amyloliquefaciens has a less unacceptable odor and greater consumer acceptance (Table 1) [24,26,27].…”

Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241

“…CKJ prepared using 7% B. subtilis contained the highest value of oleic acid (14.79 ± 0.33) and lowest value of linoleic acid (60.60 ± 1.01). Recently, Cho et al (2017) reported that Neulchan, soybean cultivars showed palmitic acid (10.33 ± 0.44) and stearic acid (3.61 ± 0.15) after 48 h of fermentation using B. subtilis CSY19. This change is occurred due to the variation in cultivars.…”

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

“…Compositions and contents of volatile compounds in fermented soybean products has steadily studied and, in particular, butanoic acid, 3-methylbutanoic acid, 2-pentylfuran, 2-and 3-methylbutanal, methyl 2-methylbutanoate, 4-methylpentanoate, and some pyrazines were regarded as main volatile compounds having unique flavor characteristics in fermented soybean pastes (Cho et al, 2017;Yoo et al, 1999). On the other hand, some volatile compounds, such as 2-and 3-methylbutanal, phenylacetaldehyde, furfural, hexanal, 2,5-dimethyl-4-hydroxy-3-(2H)-furanone, 2,4-decadienal, and phenol compounds, were reported as main volatile compounds in various buckwheat-based products (Starowicz et al, 2018).…”