Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation of a Fermenting Microorganism Involved in Formation of ortho-Dihydroxyisoflavones in Doenjang (Korean Fermented Soybean Paste)

  • Seo, Hyo-Seel (Department of Food Science & Engineering, Ewha Womans University) ;
  • Lee, Jae-Hwan (Department of Food Science & Technology, Seoul National University of Technology) ;
  • Kwon, Dae-Yong (Food Functional Research Division, Korea Food Research Institute) ;
  • Park, Jin-Byung (Department of Food Science & Engineering, Ewha Womans University)
  • Published : 2009.08.31
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Abstract

A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging of doenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolated by cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examined by gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extract medium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis. The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extract medium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B. subtilis HS-1.

Keywords

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