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      Comparison of microbial diversity and metabolites on household and commercial doenjang

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          Highlights

          • •

            Tetragenococcus genus among bacteria was identified as predominantly only in CDJ.

          • •

            Zygosaccharomyces genus among yeast was identified as main in HDJ and CDJ.

          • •

            Glutamic acid, associated with a unique umami taste, was predominated in HDJ and CDJ.

          • •

            The 3-methyl butanal and benzeneacetaldehyde among VFCs were high in of HDJ and CDJ.

          • •

            The isoflavone-aglycones, TFs, and enzymatic inhibitory activity were higher in HDJ.

          Abstract

          In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four manufacturers were analyzed. And volatile flavor compound (VFC) and isoflavone profiles were analyzed using gas chromatograph-mass spectrometer (GC-MS) and high performance liquid chromatography (HPLC), respectively. The major bacterial genus in 1HDJ and 2HDJ was Bacillus (97.5%), while in 3HDJ and 4HDJ, it was Enterobacter (47.5%) and Pseudomonas (80%), respectively. Tetragenococcus was the main bacterial genus of CDJ. The Zygosaccharomyces genus among yeast was comparatively high in all samples. In all samples, glutamic acid predominated among the FAAs, and the 3-methyl butanal, benzeneacetaldehyde, and diallyl disulphide were major VFCs. CDJ contained higher levels of isoflavone-glycoside and total phenolics. Except for 3HDJ and 4CDJ, the isoflavone-aglycone and total flavonoid contents were higher in HDJ. The correlation between bacterial genus and metabolited of doenjang showed that Tetragenococcus was closely related to glutamic acid, Bacillus was related to aglycones and ammonia, and Pseudomonas was highly related to isovaleric acid. While, correlation between yeast genus and metabolited of doenjang confirmed that Candida, Hanseniaspora, and Saccharomyces were related with furfural, benzeneacetaldehyde, and 3-methyl butanal, respectively. The results of this study can be utilized as basic data for the industrialization and development of doenjang.

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          Effect of aging on volatile compounds in cooked beef

          A. Watanabe, G. Kamada, M. Imanari … (2015)
          Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic, homocyclic, and heterocyclic compounds were identified. A significant positive regression model for storage could be adopted for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3-methylthiophene. Increases in the quantity of these compounds, with the exception of toluene, suggest the importance of the Strecker and Maillard reactions in cooked meat previously aged under vacuum conditions. As such, the aging process may lead to an increase not only in the amount of compounds related to the taste of meat, but also in the quantity of odor-active compounds. The increased quantity of toluene during storage seemed to be influenced by lipid oxidation.
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            Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

            Yasushi Tanaka, Jun Watanabe, Yoshinobu Mogi (2012)
            Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.
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              Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes.

              Sunmin Lee, Sarah Lee, Digar Singh … (2017)
              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.
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                Author and article information

                Contributors
                Jin Hwan Lee
                Kye Man Cho
                Journal
                Journal ID (nlm-ta): Food Chem X
                Journal ID (iso-abbrev): Food Chem X
                Title: Food Chemistry: X
                Publisher: Elsevier
                ISSN (Electronic): 2590-1575
                Publication date PMC-release: 25 December 2023
                Publication date Collection: 30 March 2024
                Publication date (Electronic): 25 December 2023
                Volume: 21
                Electronic Location Identifier: 101101
                Affiliations
                [a ]Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
                [b ]Department of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
                [c ]Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
                Author notes
                [* ]Corresponding authors at: Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea; Department of Life Resources Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea. schem72@ 123456dau.ac.kr schem72@ 123456daum.net kmcho@ 123456gnu.ac.kr
                Article
                Publisher Item ID: S2590-1575(23)00544-8 Publisher ID: 101101
                DOI: 10.1016/j.fochx.2023.101101
                PMC ID: 10805635
                PubMed ID: 38268844
                SO-VID: a3b47acb-20ed-40f1-8e00-bb9e07d5f4b4
                Copyright © © 2024 The Authors. Published by Elsevier Ltd.
                License:

                This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 7 October 2023
                Date revision received : 10 December 2023
                Date accepted : 23 December 2023
                Categories
                Subject: Research Article

                Keywords: doenjang,metagenome,microbial diversity,free amino acids,volatile flavor compounds,isoflavones
                Data availability:
                Keywords: doenjang, metagenome, microbial diversity, free amino acids, volatile flavor compounds, isoflavones

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