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Antimicrobial Activities of Soybean Paste Extracts (된장추출물의 항균활성)

  • 이상덕;양재승;정재홍;성창근;오만진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1230-1238
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    • 1999
  • To identify antimicrobial activities of soybean paste, studies have been carried out with laboratory manufactured soybean paste, traditional and improved type soybean paste purchased on the market. The soybean paste fermented with Aspergillus oryzae and Rhizopus tamari and commercial soybean paste were shown antimicrobial activities for Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphy lococcus aureus, Streptococcus faecalis, Escherichia coli O157:H7, Bacillus subtilis and Salmonella typhimurium. Non fermented soybean paste did not show antimicrobial activities against Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Streptococcus faecalis. The extract of soybean paste extracted by 80% methanol showed the highest antimicrobial activities of in ethyl acetate fraction and followed butanol fraction, respectively. Antimicrobial activities of traditional and improved type soybean paste were shown against all tested microorganisms and clear zone length of traditional soybean paste was slightly larger than that of improved type. Components of antimicrobial fractions of soybean paste were guessed peptides, 4 hydroxy benzoic acid, benzoic acid by GC MS.

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Studies on the Contents of Free Amino Acids, Organic Acids and Isoflavones in Commercial Soybean Paste (시판된장의 유리아미노산, 유기산 및 Isoflavone의 함량에 관한 연구)

  • 오만진;정재홍;김종생;이상덕;최성현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.10-15
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    • 1998
  • In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

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Characteristic Flavors of Korean Soybean Paste

  • Kim, Jong-Kyu;Seo, Jae-Soon;Chang, Ho-Geun;Lee, Sang-Jun
    • Journal of Microbiology and Biotechnology
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    • v.3 no.4
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    • pp.277-284
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    • 1993
  • We confirmed the character impact compounds of the flavors of the soybean paste manufactured with the traditional and improved Meju, respectively, by using the following methods: gas chromatography (GC), sniffing tests and GC-mass. The soybean paste made with the traditional Meju had 12 compound groups that smelled like the soybean paste flavor, whereas the soybean paste made with the improved Meju had 7 compound groups of soybean paste flavor smell. We were easily able to determine that there is a difference of soybean paste flavor compounds between the soybean pastes made with either the traditional or the improved Mejus because the two soybean paste flavors are very different from each other.

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Compositions of Nitrogen Compound and Amino Acid in Soybean Paste(Doenjang) Prepared with Different Microbial Sources (미생물 급원을 달리한 숙성 된장의 질소성분과 아미노산 조성)

  • Park, Jung-Sook;Lee, Myung-Yul;Kim, Jung-Soo;Lee, Taik-Soo
    • Korean Journal of Food Science and Technology
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    • v.26 no.5
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    • pp.609-615
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    • 1994
  • Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

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Aroma Components of Traditional Korean Soy Sauce and Soybean Paste Fermented with the Same Meju

  • Seo, Jae-Soon;Chang, Ho-Geun;Ji, Won-Dae;Lee, Eun-Ju;MYEONG-RAK-CHOI;HAENG-JA-KIM
    • Journal of Microbiology and Biotechnology
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    • v.6 no.4
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    • pp.278-285
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    • 1996
  • We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).

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Pulsed Photostimulated Luminescence (PPSL) of Gamma Irradiated Soybean Paste Powder

  • Yi, Sang-Duk;Oh, Man-Jin
    • Preventive Nutrition and Food Science
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    • v.10 no.2
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    • pp.145-150
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    • 2005
  • This study was carried out to examine the properties of sample amount and storage conditions on the accumulated pulsed photostimulated luminescence (PPSL) signals of soybean paste powder. Difference amounts (0.1, 0.5 and 1 g) of soybean paste powder samples stored in normal room and darkroom conditions were measured. The PPSL signals of the soybean paste powders significantly increased with irradiation dose up to 10 kGy. The PPSL signals of irradiated soybean paste powder samples decreased with increasing storage periods. The decay rates were similar to regardless of storage conditions and sample amount. The PPSL signals of the irradiated soybean paste powder measured for 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all soybean paste powder samples decreased with increasing storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample amount and measurement times in both normal room and darkroom conditions.

Isolation and Identification of Microorganisms in Korean Traditional Soybean Paste and Soybean Sauce (전통 된장 및 간장의 숙성기간별 생육 미생물의 분리 및 동정)

  • 유승구;조원희;강수민;이선희
    • Microbiology and Biotechnology Letters
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    • v.27 no.2
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    • pp.113-117
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    • 1999
  • As a basic study for quality improvement of Korean soybean paste and soybean sauce, we investigated on microflora of soybean paste and soybean sauce fermentation. Major Microorganisms were isolated from the sample pastes and sauces, and identified systematically. Selected Microorganisms were identified by MIS whole cell fatty acid analysis by gas chromatography. Identification results showed that Bacillus licheniformis, bacillus pumilis and Bacillus subtilis were dominant in soybean paste and Staphylococcus vitulus, Bacillus subtilis, Bacillus pumilus, and Lactobacillus fermentum were dominant in soybean sauce. It seemed that these Microorganisms played an important role in soybean paste and soybean sauce fermentation and could be used for the further studies such as protease and amylase activities.

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The Quality and Potential of DHEA Formation after the Addition of Diosgenin of Yam(Dioscorea spp.) during the Fermentation of Soybean Paste (Diosgenin을 함유한 마(Dioscorea spp.) 첨가 전통된장의 발효과정 중 품질변화 및 DHEA의 생성)

  • Jang, Sang-Moon
    • The Korean Journal of Food And Nutrition
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    • v.22 no.3
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    • pp.449-455
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    • 2009
  • The principal objective of this study was to determine the quality and potential of DHEA formation after the addition of diosgenin of yam(Dioscorea spp.) during the fermentation of soybean paste. All samples were divided into three groups based on the variety of yam. In sample A, the soy source was not separated from soybean paste and in sample B, the soybean source was separated from soybean paste. The range in salt concentration in the samples was as follows : sample A: 10.5~11.8%, samples B: 7.9~8.8%. However, no substantial differences between the two samples, in terms of salt content, were observed. The crude protein and crude lipid content were found to decrease with the fermentation time of soybean paste(passage of 30 days: 26.4~32.3% and 4.45~5.90%, passage of 60 days: 24.5~28.5% and 3.95~4.90%, respectively). As the fermentation time of soybean paste increased, the nitrogen from amino compounds increased(passage of 30 days: 531.9~687.7 mg%, passage of 60 days: 551.3~706.8 mg%). In regards to color and preference, sample B, where the soy source was separated from soybean paste, was better than sample A, where the two components were not separated. After a soybean paste fermentation time of 60 days, the diosgenin of yam, which was added to the soybean paste, was not detected in tested samples, and the contents of DHEA formation in soybean paste were as follows: sample A: $488.0\pm42.5{\sim}719.3\pm44.8{\mu}g/g$, sample B: $287.3\pm20.6{\sim}482.7{\pm}36.5{\mu}g/g$.

Volatile Components of Korean Soybean Paste Produced by Bacillus subtilis PM3

  • JONG-KYU KIM;JI, WON-DAE;SUNG-HO YANG;MYEONG-RAK CHOI
    • Journal of Microbiology and Biotechnology
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    • v.5 no.3
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    • pp.143-148
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    • 1995
  • A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

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Anti-tumor Effects of Soybeans and Fermented Soybean Paste

  • Lee, Sung-Lim;Kim, Jong-Gyu
    • Proceedings of the Korean Environmental Health Society Conference
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    • pp.182-184
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    • 2004
  • Oral cancer is the sixth most common cancer globally. The effects of several extracts from soybeans and Korean soybean paste (doen-jang) on the growth of human oral carcinoma cells in vitro were assessed. We prepared petroleum ether extract, ethyl acetate extract, chloroform extract, methanol extract, and water extract from soybeans and soybean paste. We used KB cell, which is an oral epidermoid carcinoma cell, and investigated proliferation of the tumor cells using MTT method. Each extract of soybean paste suppressed the KB cell proliferation. A dose-response relationship was observed between the level of ethyl acetate extract of soybean paste and its suppression of the cell proliferation. The effects of soybean extracts were lower than those of soybean paste extracts. The effects might be enhanced by the fermentation of soybeans. The results of this work indicate that extracts from soybeans and Korean soybean paste could have potential as anti-tumor substances.

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