Change of Quality Characteristics of Meju during Fermentation with Multiple Starters
![]() |
Shin, Dong Sun
(Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Park, Hye-young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Sim, Eun-yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Kim, Hong-Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) |
1 | Cho MJ, Shim JM, Lee JY, Lee KW, Yao Z, Liu X, Kim JH. 2016. Properties of Meju fermented with multiple starters. Microbiol Biotechnol Lett 44:109-116 DOI |
2 | Choi KS, Lee HJ, Kwon DJ. 2009. Physicochemical and microbiological properties of Korean traditional Meju. Korean J Food Preserv 16:217-222 |
3 | Choi UK, Kim MH, Lee NH, Jeong YS, Hwang YH. 2007. Changes in quality characteristics of Meju made with germinated soybean during fermentation. Korean J Food Sci Technol 39:304-308 |
4 | Difco Laboratories. 1984. Difco Manual. 19th ed. p.679(PCA), 689(PDA). Difco Laboratories |
5 | Jung JY, Lee SH, Jeon CO. 2014. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. Int J Food Microbiol 185:112-120 DOI |
6 | Gholamhoseini M, Ebrahimian E, Habibzadeh F, Ataei R, Dezfulizadeh MS. 2018. Interactions of shading conditions and irrigation regimes on photosynthetic traits and seed yield of soybean (Glycine max L.). Legume Res 41:230-238 |
7 | Hong SB, Kim DH, Kim SH, Bang N, Kwon SW. 2013. Identification of black Aspergillus strains isolated from Meju. Korean J Mycol 41:132-135 DOI |
8 | Jeon JH, Lee SM, Cho RK. 2017. Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production. Korean J Food Preserv 24:145-152 DOI |
9 | 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 |
10 | 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 |
11 | Kim HT, Ko JM, Baek IY, Jeon MK, Han WY, Park KY, Lee BW, Lee YH, Jung CS, Oh KW, Ha TJ, Moon JK, Yun HT, Lee JH, Choi JK, Jung JH, Lee SS, Jang YJ, Son CK, Kang DS. 2014. Soybean cultivar for tofu, 'Saedanbaek' with disease resistance and high protein content. Korean J Breed Sci 46:295-301 DOI |
12 | Kim MY, Kim M, Hwang JH, Kim SH, Jeong YJ. 2017. Comparison of quality characteristics of Doenjang reduced of sodium content. Korean J Food Preserv 24:771-777 DOI |
13 | 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 |
14 | Kim YS, Yun SH, Jeong DY, Hahn KS, Uhm TB. 2010. Isolation of Bacillus licheniformis producing antimicrobial agents against Bacillus cereus and its properties. Korean J Microbiol 46:270-277 |
15 | Lee GR, Ko YJ, Kim EJ, Kim IH, Shim KH, Kim YG, Ryu CH. 2013. Quality characteristic of wheat Doenjang according to mixing ratio of Meju. Korean J Food Preserv 20:191-198 DOI |
16 | AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. rev 2, Ch. 32. p.7-10. Association of Official Analytical Communities |
17 | 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 its potential as a starter for fermented soy foods. Food Sci Biotechnol 25:525-532 DOI |
18 | 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 |
19 | Li Z, Rui J, Li X, Li J, Dong L, Huang Q, Huang C, Wang Z, Lu Li, Xuan P, Tang Y, Chen F. 2017. Bacterial community succession and metabolite changes during Doubanjiang-Meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste. Food Chem 218:534-542 DOI |
20 | Medic J, Atkinson, Hurburgh CR. 2014. Current knowledge in soybean composition. J Am Oil Chem Soc 91:363-384 DOI |
21 | Shin DH. 2008. Globalization of Korean fermented soybean products. Food Ind Nutr 11:19-24 |
22 | Shin DS, Choi ID, Lee SK, Park JY, Kim NG, Park CH, Choi HS. 2019. Properties of amino acid and volatile flavor compounds of fermented soybean products by soybean cultivar. Korean J Food Nutr 32:434-441 |
23 | Woo KS, Lee JH, Lee BW, Lee YY, Lee BK, Kim HJ. 2018. Effect of germination and roasting treatment on the quality characteristics and antioxidant properties of black soybean flours. Food Eng Prog 22:75-84 DOI |
24 | Shin DS, Han SI, Choi ID, Lee SK, Park JY, Kim NG, Choi HS. 2018. Physicochemical characteristics and microbiological distribution of Korean traditional Meju of various region. Korean J Food Nutr 31:712-719 DOI |
25 | Shukla S, Lee JS, Bajpai VK, Nile SH, Huh YS, Han YK, Kim M. 2018. Detection of biogenic amines and microbial safety assessment of novel Meju fermented with addition of Nelumbo nucifera, Ginkgo biloba, and Allium stivum. Food Chem Toxicol 119:231-236 DOI |
26 | Von W. 1993. Worthington Enzyme Manual: Enzymes and Related Biochemicals. pp.36-44, 349-340. Worthington Biochemical |
27 | Xie M, Wu J, An F, Yue X, Tao D, Wu R, Lee Y. 2019. An integrated metagenomic/metaproteomic investigation of microbiota in Dajiang-Meju, a traditional fermented soybean product in Northeast China. Food Res Int 115:414-424 DOI |
28 | Zheng YF, Jeong JK, Choi HS, Park KY. 2011. Increased quality characteristics and physiological effects of Chunggukjang fermented with Bacillus subtilis-SKm. J Korean Soc Food Sci Nutr 40:1694-1699 DOI |
29 | Yoo JY, Kim HG. 1998. Characteristics of traditional mejus of nation-wide collection. J Korean Soc Food Sci Nutr 27:259-267 |
30 | Yun HJ, Lee YJ, Yeo SH, Choi HS, Park HY, Park HD, Baek SY. 2012. The isolation and culture characterization of a lipolytic enzyme producing strain from Meju. Korean J Microbiol Biotechnol 40:98-103 DOI |
![]() |