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

被引：93

作者：

Lee, Sunmin ^{[1
]}

Lee, Sarah ^{[1
]}

Singh, Digar ^{[1
]}

Oh, Ji Young ^{[2
]}

Jeon, Eun Jung ^{[2
]}

Ryu, Hyung Seok ^{[2
]}

Lee, Dong Wan ^{[3
]}

Kim, Beom Seok ^{[3
]}

Lee, Choong Hwan ^{[1
]}

机构：

[1] Konkuk Univ, Dept Biosci & Biotechnol, Seoul 143701, South Korea

[2] CJ Cheiljedang Corp, Food Res Inst, Suwon 443270, South Korea

[3] Korea Univ, Coll Life Sci & Biotechnol, Dept Biosyst & Biotechnol, Plant Pharmacol Lab, Seoul 136713, South Korea

来源：

FOOD CHEMISTRY | 2017年 / 221卷

基金：

新加坡国家研究基金会;

关键词：

Doenjang; Metabolite profiling; GC-TOF-MS; LC-MS; Microbial diversity; GRADIENT GEL-ELECTROPHORESIS; STARTER CULTURE; AMINO-ACIDS; BACTERIAL; ISOFLAVONES; IMPROVEMENT; QUANTIFICATION; SOYASAPONINS; BACILLUS;

D O I：

10.1016/j.foodchem.2016.10.135

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：1578 / 1586

页数：9

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