Browse > Article
http://dx.doi.org/10.9799/ksfan.2020.33.3.279

Physicochemical Characteristics of Fermented Soybean Products with Aspergillus Strain  

Shin, Dong Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, In Duck (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Nam Geol (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Jeong, Kwang-Ho (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Chang Hwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.3, 2020 , pp. 279-286 More about this Journal
Abstract
In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.
Keywords
soybean; cultivars; Aspergillus; fermented soybean products;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Ann YG. 2011. Changes in components and peptides during fermentation of cheonggookjang. Korean J Food Nutr 24:124-131   DOI
2 Cao ZH, Green-Johnson, JM, Buckley ND, Lin QY. 2019. Bioactivity of soy-based fermented foods: A review. Biotechnol Adv 37:223-238   DOI
3 Chang M, Chang HC. 2007. Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI. Korean J Microbiol Biotechnol 35:325-333
4 Cho YJ, Cha WS, Chun SS, Choi UK, Bok SK, Kim MU. 2000. Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol 43:247-252
5 Choi HS, Joo SJ, Song IG, Min KB, Kim KS, Yoon HS. 2007. Quality characteristic of hwangki (Astragalus membranaceus) chungkukjang during fermentation. Korean J Food Preserv 14:356-363
6 Gil NY, Choi BY, Park SY, Cho YS, Kim SY. 2017. Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease. Korean J Food Preserv 24:697-706   DOI
7 Han KH, Kim DH, Song KY, Lee SW, Han SH. 2015. The effects of methanol extract from Cheonggukjang in T98G cells and early stage of focal ischemia rodent models. Korean J Food Nutr 28:965-972   DOI
8 Ito T, Sugawara E, Mitanogara T, Sakuri Y, Odagiri S. 1989. Effect of amino acid as nitrogen sources on microbiological formation of pyrazines. Nippon Shokuhim Kogyo Gakkaishi 36:762-764   DOI
9 Joo EY, Park CS. 2010. Antioxidative and fibrinolytic activity of extracts from soybean and Chungkukjang (fermented soybeans) prepared from a black soybean cultivar. Korean J Food Preserv 17:874-880
10 Jung TD, Shin GH, Kim JM, Oh JW, Choi SI, Lee JH, Lee SJ, Heo IY, Park SJ, Kim HT, Kang BK, Lee OH. 2016. Assessment of validation method for bioactive contents of fermented soybean extracts by bioconversion and their antioxidant activities. J Korean Soc Food Sci Nutr 45:680-689   DOI
11 Kim DH, Kim SH, Choi NS, Bai S, Chun SB. 1998. Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains. Korean J Appl Microbiol Biotechnol 26:551-557
12 Kim H, Shin JY, Lee AR, Hwang JH, Kwang WY. 2017. Physiological activity of the fermented small black soybean (Rhynchosia volubilis) with a solid state culture of the bearded tooth mushroom (Hericium erinaceum) mycelia. Korean J Food Nutr 30:1348-1358   DOI
13 Kim KS, Bae EK, Ha SD, Park YS, Mok CK, Hong KP, Kim SP, Park J. 2004. Evaluation of dry rehydratable film method for enumeration of microorganisms in Korean traditional foods. J Food Hyg Saf 19:209-216
14 Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, Weon HY. 2011. Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J Microbiol 49:340-348   DOI
15 Park HS, Yu JH. 2016. Velvet regulators in Aspergillus spp. Microbiol Biotechnol Lett 44:409-419   DOI
16 Lee JY, Shim JM, Yao Z, Liu X, Lee KW, Kim HJ, Ham KS, Kim JH. 2016. Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods. Food Sci Biotechnol 25:525-532   DOI
17 Lee SY, Eom JS, Choi HS. 2014. Quality characteristics of fermented soybean products by Bacillus sp. isolated from traditional soybean paste. J Korean Soc Food Sci Nutr 43:756-762   DOI
18 Oh GS, Kang KJ, Hong YP, An YS, Lee HM. 2003. Distribution of organic acids in traditional and modified fermented foods. J Korean Soc Food Sci Nutr 32:1177-1185   DOI
19 Park MK, Choi HS, Kim YS, Cho IH. 2017. Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation. Food Sci Biotechnol 26:871-882   DOI
20 Park JH, Han CK, Choi SH, Lee BH, Lee HJ, Kim SS. 2011. Development of odor-reduced Korean traditional cheonggukjang added with job's tears. J Korean Soc Food Sci Nutr 40:259-266   DOI
21 Rozan P, Kuo YH, Lambein F. 2000. Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. J Agric Food Chem 48:716-723   DOI
22 Sasithorn S, Bhagavathi SS, Periyanaina K, Sartjin P, Chaiyavat C. 2017. Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate. Asian Pac J Trop Biomed 7:930-936   DOI
23 Shin BK, Kang S, Han JI, Park S. 2015. Quality and sensory characteristics of fermented milk adding black carrot extracts fermented with Aspergillus oryzae. J Korean Soc Food Cult 30:370-376   DOI
24 Yoo JY, Kim HG. 1998. Characteristics of traditional mejus of nation-wide collection. J Korean Soc Food Sci Nutr 27:259-267
25 Shin DS, Choi ID, Lee SK, Park JY, Kim NG, Jeong KH, Park CH, Choi HS. 2019. Quality change of fermented soybean products by Aspergillus spp. from soybean cultivar. Food Eng Prog 23:258-264   DOI
26 Shon MY, Seo KI, Park SK, Cho YS, Sung NJ. 2001. Some biological activities and isoflavone content of Chungkugjang prepared with black beans and Bacillus strains. J Korean Soc Food Sci Nutr 30:662-667
27 Von W. 1993. Worthington Enzyme Manual: Enzymes and Related Biochemicals. pp.36-44, 349-350. Worthington Biochemical Corp
28 Yang EI, Kim YS. 2013. Physiological properties of viscous substance from Cheonggukjang. J Agric Life Sci 44:10-14