한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제51권2호
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  • Pages.147-156
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  • 2023
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Characteristics of Doenjang (Soybean Paste) Fermented with Multiple Starters Including Tetragenococcus halophilus

  • Ji Yeon Yoo (Division of Applied Life Science (BK21, Four), Graduate School, Gyeongsang National University) ;
  • Dong Sin Kim (Division of Applied Life Science (BK21, Four), Graduate School, Gyeongsang National University) ;
  • Tae Jin Kim (Division of Applied Life Science (BK21, Four), Graduate School, Gyeongsang National University) ;
  • Yun Ji Kang (Division of Applied Life Science (BK21, Four), Graduate School, Gyeongsang National University) ;
  • Min Jae Kim (Division of Applied Life Science (BK21, Four), Graduate School, Gyeongsang National University) ;
  • Jeong Hwan Kim (Division of Applied Life Science (BK21, Four), Graduate School, Gyeongsang National University)
  • 투고 : 2023.03.02
  • 심사 : 2023.05.17
  • 발행 : 2023.06.28
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초록

Tetragenococcus halophilus CY54, an isolate from jeotgal, grows best in media with 5% NaCl and can grow at 18% and higher salt concentration. Three different doenjang samples were prepared with multiple starters including T. halophilus CY54. TBZA doenjang was prepared with T. halophilus, Bacillus subtilis, Zygosaccharomyces rouxii and Aspergillus oryzae. BZA doenjang was prepared with the same 3 starters except T. halophilus. KACC doenjang was prepared with a single starter, B. subtilis KACC16750. During 16 weeks of fermentation at 25℃, the viable counts were maintained in the range of 7-8 log CFU/g in all 3 samples. As fermentation progressed, pH decreased and titratable acidity (TA) gradually increased. Crude protein contents decreased slightly. TBZA doenjang showed higher amino-type nitrogen (ANN) and volatile basic nitrogen (VBN) contents, and KACC doenjang showed higher ammonia-type nitrogen (AMN) content. TBZA doenjang showed higher fibrinolytic and protease activity than other doenjang samples. Metabolites analyses by GC/MS showed that doenjang samples were separated from each other by partial least squares-discriminant analysis (PLS-DA) analysis. Seventeen major metabolites involved in the differences between samples were identified and they included organic acids, amino acids, sugars, fatty acids and alcohols. TBZA doenjang showed higher contents for most metabolites responsible for flavor and taste of fermented foods including doenjang. These results showed that T. halophilus could be useful as a starter for doenjang and can improve the product quality by accelerating the fermentation processes.

키워드

과제정보

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No. NRF-2020R1A2C100826711). Yoo JY, Kim DS, Kim TJ, Kang YJ, and Kim MJ have been supported by BK21 four program from MOE, Korea.

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