Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation

  • Dong Hyun Kim (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences) ;
  • Byung Hee Chun (Department of Microbiology, Pukyong University) ;
  • Jae-Jung Lee (Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company) ;
  • Oh Cheol Kim (Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company) ;
  • Jiye Hyun (Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company) ;
  • Dong Min Han (Department of Life Science, Chung-Ang University) ;
  • Che Ok Jeon (Department of Life Science, Chung-Ang University) ;
  • Sang Hun Lee (Food and Nutrition Div., National Institute of Agricultural Sciences) ;
  • Sang-Han Lee (Department of Food Science and Biotechnology, Kyungpook National University) ;
  • Yong-Ho Choi (Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company) ;
  • Seung-Beom Hong (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences)
  • Received : 2023.09.06
  • Accepted : 2023.12.12
  • Published : 2024.03.28
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Abstract

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation. Strains belonging to Mucoromycota, including Lichtheimia, Mucor, Rhizomucor, and Rhizopus, produced smaller amounts of total amino acids and umami-producing amino acids, such as glutamic acid and aspartic acid, than strains belonging to Aspergillus subgenus circumdati. The genera Penicillium and Scopulariopsis produced large amounts of total amino acids and glutamic acid, suggesting that these genera play an essential role in producing umami and kokumi tastes in fermented soybean products. Strains belonging to Aspergillus subgenus circumdati, including A. oryzae, showed the highest amino acid content, including glutamic acid, suggesting the potential benefits of A. oryzae as a starter for soybean fermentation. This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.

Keywords

Acknowledgement

This study was supported by the grants PJ014539 and PJ017286 from the Rural Development Administration of the Republic of Korea.

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