Manufacturing and Quality Characteristics of the Doenjang made with Aspergillus oryzae Strains Isolated in Korea |
Lee, Rokkyoung
(Institute of Sunchang Fermented Soybean Products)
Cho, Hanna (Institute of Sunchang Fermented Soybean Products) Shin, Mijin (Institute of Sunchang Fermented Soybean Products) Yang, Jinhwa (Institute of Sunchang Fermented Soybean Products) Kim, Eunsung (Institute of Sunchang Fermented Soybean Products) Kim, Hyeonghoy (Sunchang Jangryu Corporation) Cho, Sung-Ho (Microbial Institute for Fermentation Industry) Lee, Ji Young (Institute of Sunchang Fermented Soybean Products) Park, Yeong-Soo (Institute of Sunchang Fermented Soybean Products) Cho, Yong Sik (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Lee, Jungmi (Sunchang Jangryu Corporation) Kim, Hyoun-Young (Institute of Sunchang Fermented Soybean Products) |
1 | AOAC. 1990. Official methods of analysis, 15th ed., Association of official analytical chemists, Washington, DC., USA, 335. |
2 | 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. |
3 | García-García P, Brenes-Balbuena M, Hornero-Méndez D, García-Borrego A, Garrido-Fernández A. 2000. Content of biogenic amines in table olives. J. Food Prot. 63: 111−116. DOI |
4 | Hakihara, B. 1956. Method of enzyme vol. II, Asahousyoten, Tokyo. |
5 | Jang KI, Ahn JB, Park JA, Jo H, Woo I, Lee SH. 2012. Quality characteristics and antioxidant activity of commercial doenjang and traditional doenjang in korea. Korean J. Food Nutr. 25: 142−148. DOI |
6 | Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, et al. 2011. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional korean doenjang by ripening periods. J. Korean Food Sci. Nutr. 40: 557−564. DOI |
7 | Jung SW, Kwon DJ, Koo MS, Kim YS. 1994. Quality characteristics and acceptance for doenjang prepared with rice. Agric. Chem. Biotech. 37: 266−271. |
8 | Kim JG. 2004. Changes of components affecting organoleptic quality during the ripening of traditional korean soybean pasteamino nitrogen, amino acids, and color. J. Food Hyg. Safety 19: 31−37. |
9 | Jung YJ, Chung SH, Lee HK, Chun HS, Hong SB. 2012. Isolation and identification of fungi from a meju contaminated with aflatoxins. J. Microbiol. Biotechnol. 22: 1740−1748. DOI |
10 | KFDA. 2015. Food code. |
11 | Kim DH, Song HP, Kim KY, Kim JO, Byun MW. 2004. A correlation between fibrinolytic activity and microflora in korean fermented soybean products. J. Korean Soc. Food Sci. Nutr. 33: 41−46. DOI |
12 | Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK. 2006. Quality properties of soybean pastes made meju with mold producing protease isolated from traditional meju. J. Korean Soc. Appl. Biol. Chem. 49: 7−14. |
13 | Kim MJ, Lee HS. 1990. Studies on the changes of taste compounds during soy paste fermentation. Korean J. Soc. Food Sci. 6: 1−8. |
14 | Kwak EJ, Park WS, Lim SI. 2003. Color and quality properties of doenjang added with citric acid and phytic acid. Korean J. Food Sci. Technol. 35: 455−460. |
15 | Kwon SH, Shon MY. 2004. Antioxidant and anticarcinogenic effects of traditional deonjang during maturation periods. Korean J. Food Preserv. 4: 461−467. |
16 | Lim SD, Kim KS. 2009. Effects and utilization of GABA. Korean J. Dairy Sci. Nutr. 40: 557−564. |
17 | Lee CH, Lee SS. 2002. Cereal fermentation by fungi. Appl. Mycol. Biotechnol. 2: 151−170. |
18 | Lee, GG. 2004. Soybean paste with good storage stability and flavor, and preparation method for the same. Korea Patent 10-0457354. |
19 | Lee HT, Kim JH, Lee SS. 2009. Analysis of microbiological contamination and biogenic amines content in traditional and commercial doenjang. J. Food Hyg. Safety 24: 102−109. |
20 | Lee SE, Suh HJ, Hwang JH. 2011. Characteristics of rice doenjang prepared with brown rice koji. Korean J. Food Preserv. 18: 859−868. DOI |
21 | Lee SS, Park KH, Choi KJ, Won SA. 1993. Identification and isolation of zygomycetous fungi found on meju, a raw material of korean traditional soy sauces. Korean J. Mycol. 21: 172−187. |
22 | Lim E, Lee JY, Abdo Elgabba MA, Han KH, Lee BS, Cho YS, et al. 2014. Identification and characterization of Aspergillus oryzae isolated from soybean products in Sunchang county. Korean J. Mycol. 42: 282−288. DOI |
23 | Lim SY, Park KY, Bae MS, Kim KH. 2009. Effect of doenjang with black soybean on cytokine production and inhibition of tumer metastasis. J. Life Sci. 19: 264−270. DOI |
24 | No JD, Choi SY, Lee SJ. 2008. Quality characteristics of soybean pastes (doenjang) prepared using different types of microorganisms and mixing ratios. Korean J. Food Cookery Sci. 24: 243−250. |
25 | Oh SH. 2007. Effects and applications of germinated brown rice with enhanced levels of GABA. Food Sci. Ind. 40: 41−46. |
26 | Song JY, Ahn CW, Kim JK. 1984. Flavor components produced by microorganism during fermentation of korean ordinary soybean paste. Korean J. Appl. Microbiol. Bioeng. 12: 147−152. |
27 | Park KY, Hwang KM, Jung KO, Lee KB. 2002. Studies on the standardization of doenjang (korean soybean paste). J. Korean Soc. Food Sci. Nutr. 31: 343−350. DOI |
28 | Park KY, Moon SH, Cheigh HS, Baik HS. 1996. Antimutagenic effects of doenjang. J. Food Sci. Nutr. 1: 151−158. |
29 | Park JS, Lee MY, Kim JS, Lee TS. 1994. Compositions of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources. Korean J. Food Sci. Technol. 26: 609−615. |
30 | Park SK, Seo KI, Shon MY, Moon JS, Lee YH. 2000. Quality characteristics of home-made doenjang, a traditional korean soybean paste. Korean J. Soc. Food Sci. 16: 121−127. |
31 | Sasagawa A, Gomi M, Ohura K, Yamazaki A, Yamada A. 2005. Production of miso based on koji prepared from mixed different grains using high-pressure treatment. Nippon Shkuhin. Kagaku Kaishi. 52: 485−490. DOI |
32 | Shin ZI, Ahn CW, Nam HS, Lee HJ, Lee HJ, Moon TH. 1995. Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J. Food Sci. Technol. 27: 230−234. |
33 | Yoo SK, Kang SM, Noh YS. 2000. Quality properties on soy bean pastes made with microorganism isolated from traditional soy bean pastes. Korean J. Food Sci. Technol. 32: 1266−1270. |