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http://dx.doi.org/10.4014/mbl.1511.11012

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)
Publication Information
Microbiology and Biotechnology Letters / v.44, no.1, 2016 , pp. 40-47 More about this Journal
Abstract
This study was conducted to evaluate the possible utility of 3 Aspergillus oryzae strains (designated as SCF-6, SCF-37, and JJSH-1), isolated from Korean traditional fermented materials, as starter cultures in the soybean paste industry. Doenjang (fermented soybean paste) was made with the A. oryzae strains described above, and its quality attributes were analyzed during a 60-day aging period. No significant differences in pH, moisture, or salt content were detected among the doenjang varieties made with the 3 Aspergillus strains. The concentration of amino-nitrogen, an indicator of doenjang aging, increased in each sample during the aging period. After the 60-day aging period, the contents of amino-nitrogen and free amino acid in doenjang made with SCF-6 showed the highest concentrations among the tested doenjang products: 971.6 and 8,064.9 mg%, respectively. Measurements of the color of doenjang showed that lightness and yellowness decreased during the aging period, but redness increased. After the 60-day aging period, the ${\gamma}$-aminobutyric-n-acid (GABA) concentrations in doenjang made with SCF-6 and SCF-37 were 61.3 and 53.7 mg%, respectively. In doenjang samples, aflatoxin was not detected and the concentrations of biogenic amines (histamine and tyramine) were 2.55-5.60 mg/kg and 3.70-5.87 mg/kg, respectively. These results indicated that A. oryzae SCF-6 isolated from traditional fermented foods could be useful as a starter culture in the soybean paste industry.
Keywords
Aspergillus oryzae; koji; doenjang; free amino acid; protease activity; aging;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
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