Details

Autor(en) / Beteiligte

• Lee, Sunmin
• Lee, Sarah
• Singh, Digar
• Oh, Ji Young
• Jeon, Eun Jung
• Ryu, Hyung SeoK
• Lee, Dong Wan
• Kim, Beom Seok
• Lee, Choong Hwan

Titel

Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes

Ist Teil von

• Food chemistry, 2017-04, Vol.221, p.1578-1586

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2017

Quelle

MEDLINE

Beschreibungen/Notizen

• •The mIP showed similar metabolite profiles compared to IP despite reduced time.•Microbial assortments regulate differential metabolite profiles in each process.•Doenjang quality was synchronous with microbial metabolic diversity. Two different doenjang manufacturing processes, the industrial process (IP) and the modified industrial process (mIP) with specific microbial assortments, were subjected to metabolite profiling using liquid chromatography-mass spectrometry (LC-MS) and gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). The multivariate analyses indicated that both primary and secondary metabolites exhibited distinct patterns according to the fermentation processes (IP and mIP). Microbial community analysis for doenjang using denaturing gradient gel electrophoresis (DGGE), exhibited that both bacteria and fungi contributed proportionally for each step in the process viz., soybean, steaming, drying, meju fermentation, cooling, brining, and aging. Further, correlation analysis indicated that Aspergillus population was linked to sugar metabolism, Bacillus spp. with that of fatty acids, whereas Tetragenococcus and Zygosaccharomyces were found associated with amino acids. These results suggest that the components and quality of doenjang are critically influenced by the microbial assortments in each process.