Browse > Article
http://dx.doi.org/10.4014/mbl.1903.03001

Development of Ready-to-use Starters for the Production of doenjang  

Lee, Eun Jin (Department of Bio and Fermentation Convergence Technology, BK21 Plus Project, Kookmin University)
Hurh, Byung-Serk (Sempio Fermentation Research Center, Sempio Foods Company)
Lee, Inhyung (Department of Bio and Fermentation Convergence Technology, BK21 Plus Project, Kookmin University)
Publication Information
Microbiology and Biotechnology Letters / v.47, no.2, 2019 , pp. 234-241 More about this Journal
Abstract
In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.
Keywords
Ready-to-use starter; whole soybean meju; doenjang fermentation; doenjang safety; flavor-improved doenjang;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Chai C, Ju HK, Kim SC, Park JH, Lim J, Kwon SW, et al. 2012. Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities. J. Chromatogr. B Analyt. Technol. Biomed. Life Sci. 880: 42-49.   DOI
2 Kim B-S, Rhee C-H, Hong Y-A, Woo C-J, Jang C-M, Kim Y-B, et al. 2007. Changes of enzyme activity and physiological functionality of traditonal doenjang during fermentation using Bacillus sp. SP-KSW3. Korean J. Food Preserv. 14: 545-551.
3 Kim SH, Lee Y-J, Kwon DY. 1999. Isolation of angiotensin converting enzyme inhibitor from doenjang. Korean J. Food Sci. Technol. 31: 848-854.
4 Lee S, Lee S, Singh D, Oh JY, Jeon EJ, Ryu HS, et al. 2017. Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes. Food Chem. 221: 1578-1586.   DOI
5 Lee SY, Lee S, Lee S, Oh JY, Jeon EJ, Ryu HS, et al. 2014. Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing. Food Chem. 165: 157-166.   DOI
6 Shukla S, Lee JS, Park HK, Yoo JA, Hong SY, Kim JK, et al. 2015. Effect of novel starter culture on reduction of biogenic amines, quality improvement, and sensory properties of doenjang, a traditional Korean soybean fermented sauce variety. J. Food Sci. 80: M1794-M1803.   DOI
7 Singh BP, Vij S, Hati S. 2014. Functional significance of bioactive peptides derived from soybean. Peptides 54: 171-179.   DOI
8 Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24: 648-660.   DOI
9 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
10 Kim DH, Kim SH, Kwon SW, Lee JK, Hong SB. 2013. Mycoflora of soybeans used for meju fermentation. Mycobiology 41: 100-107.   DOI
11 Lee JH, Kim TW, Lee H, Chang HC, Kim HY. 2010. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Lett. Appl. Microbiol. 51: 388-394.   DOI
12 Nam YD, Lee SY, Lim SI. 2012. Microbial community analysis of Korean soybean pastes by next-generation sequencing. Int. J. Food Microbiol. 155: 36-42.   DOI
13 Lee EJ, Hyun J, Choi Y-H, Hurh B-S, Choi S-H, Lee I. 2018. Development of safe and flavor-rich doenjang (Korean fermented soybean paste) using autochthonous mixed starters at the pilot plant scale. J. Food Sci. 83: 1723-1732.   DOI
14 Lee JH, Jo EH, Kim KM, Lee I. 2014. Safety evaluation of filamentous fungi isolated from industrial doenjang koji. J. Microbiol. Biotechnol. 24: 1397-1404.   DOI
15 Choi IS, Kim BK, Moon SH, Heo BH, MH S. 2016. Method for increasing viability, storage stability, acid tolerance or oxgall tolerance of lactic acid bacteria. Republic of Korea patent no. 1016055160000.
16 Kang SE, Rhee JH, Park C, Sung M-H, Lee I, 2005, Distribution of poly-${\gamma}$-glutamate (${\gamma}$-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang. Food Sci. Biotechnol. 14: 704-708.
17 Jeong DW, Heo S, Lee JH. 2017. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean highsalt- fermented soybean paste. Food Microbiol. 62: 92-98.   DOI
18 Kum SJ, Yang SO, Lee SM, Chang PS, Choi YH, Lee JJ, et al. 2015. Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang). J. Agric. Food Chem. 63: 1401-1418.   DOI
19 Chung M-J. 2004. Manufacturing method of protein-coated lactic acid bacteria powder. Republic of Korea patent no. 1004294940000.
20 Intrexon Actobiotics NV. 2018. Cryoprotectants for freeze drying of lactic acid bacteria. Republic of Korea patent no. 1018214170000.
21 Beak NS, Lim SH. 2013. Manufacturing method of rice Kefir by using Lactobacillus plantarum and Saccharomyces cerevisiae. Republic of Korea patent no. 1013131200000.
22 Blanquet S, Garrait G, Beyssac E, Perrier C, Denis S, Hebrard G, et al. 2005. Effects of cryoprotectants on the viability and activity of freeze dried recombinant yeasts as novel oral drug delivery systems assessed by an artificial digestive system. Eur. J. Pharm. Biopharm. 61: 32-39.   DOI
23 Coutinho C, Bernardes E, Félix D, Panek AD. 1988. Trehalose as cryoprotectant for preservation of yeast strains. J. Biotechnol. 7: 23-32.   DOI
24 Jung WY, Jung JY, Lee HJ, Jeon CO. 2016. Functional characterization of bacterial communities responsible for fermentation of doenjang: A traditional Korean fermented soybean paste. Front. Microbiol. 7: 827.
25 Krishna C, Chandrasekaran M. 1996. Banana waste as substrate for ${\alpha}$-amylase by Bacillus subtilis (CBTK 106) under solid-state fermentation. Appl. Microbiol. Biotechnol. 46: 106-111.   DOI
26 Rhee CH, Lee JB, Jang SM. 2000. Changes of microorganisms, enzyme activity and physiological functionality in the traditional deonjang with various concentrations of Lentinus edodes during fermentation. Appl. Biol. Chem. 43: 277-284.
27 Kappes RM, Bremer E. 1998. Response of Bacillus subtilis to high osmolarity: uptake of carnitine, crotonobetaine and gamma-butyrobetaine via the ABC transport system OpuC. Microbiology 144: 83-90.   DOI
28 Kim HG, Hong JH, Song CK, Shin HW, Kim KO. 2010. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). J. Food Sci. 75: S375-383.   DOI
29 Nelson G, Chandrashekar J, Hoon MA, Feng L, Zhao G, Ryba NJ, et al. 2002. An amino-acid taste receptor. Nature 416: 199-202.   DOI