• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.167-171
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• 2005

The anticancer and apoptotic effect of chloroform extract from 24 month-fermented doenjang were investigated in AGS human gastric adenocarcinoma cells. The chloroform extract of 24 month-fermented doenjang inhibited the AGS gastric cancer cell growth in a dose-dependent manner. It has been confirmed by observing the cell distribution under inverted microscope. Approximately, 48 hour treatment of $100\;{\mu}g/mL$ doenjang extract inhibited AGS cancer cell growth by $76.7\%$, respectively. The growth inhibition may be caused by apoptosis of AGS cancer cells after 48 hour treatment of 24 month-fermented doenjang extract. It has been demonstrated by cell cycle arrest that revealed the shift from $G_2+M\;to\;G_0+G_1$ phase and the formation of apoptotic bodies. The fermentation period playa critical role in cell cycle arrest, in which 24 month-fermented doenjang extract was more effective than 12 month-fermented doenjang extract. The treatment of 24 month-fermented doenjang extract for 48 hours has induced intercellular Bax and decreased Bcl-2 level, indicating that it may regulate the expression level of Bax/Bcl-2 proteins. Thus, 24 month-fermented doenjang extract seems to have anticancer effect via cancer cell growth inhibition induced by apoptosis process.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.13-14
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• 2001

Doenjang (Korean fermented soybean paste) is one of important fermented foods in Korea. Doenjang has been traditionally manufactured from meju which is fermented rectangular shape of crushed cooked soybeans. The main microorganisms involved for meju fermentation are Bacillus subtilis and molds such as Rizopus sp., Mucor sp. and Aspergillus sp. We have already reported that Doenjang is free from mycotoxin, especially, aflatoxin B$_1$contamination during the manufacturing process of the Deonjang.(omitted)

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.40-47
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• 2016

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.156-162
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• 1990

Antimutagenic effect of doenjag (Korean fermented soy paste) on mutagenesis induced by aflatoxin B1 (AFB1) in Salmonella typhimurium strains TA98 and TA100 was studied. AFB1 revealed maximum mutagenicity at dose level of 1 $\mu$g/plate with metabolic activation system in both strains. Strong antiutagenic activity toward AFB1 was completely inhibited at the level of 50% of the doenjang extract. At the same concentration 64-66% and 39-53% of the AFB1 induced mutageneses were blocked when the methanol extracts of raw and cooked soybeans were added in the system respectively Raw soybeans showed higher ihhibition rate to the mutagenicity than cooked soybeans but the fermented soybeans(doenjang) was the most effective (p<0.05) Other soybean fermented foods such as commercial doenjang natto and miso were also exhibited some antimutagenic activities however the traditional doenjang was the most effective and then commercial doenjang. Natto and miso were less effective.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.254-260
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• 2016

Doenjang samples were prepared by inoculation of multiple starters consisting of two Bacillus spp., one yeast, and one fungus. Doenjang A was fermented with Bacillus amyloliquefaciens EMD17, B. amyloliquefaciens MJ1-4, Pichia farinosa SY80, and Rhizopus oryzae. Doenjang B and C were fermented with the same yeast and fungus but different Bacillus strains; namely, B. amyloliquefaciens EMD17 and B. subtilis CH3-5 for doenjang B, and B. amyloliquefaciens MJ1-4 and B. subtilis CH3-5 for doenjang C. Doenjang D was fermented with microorganisms present in rice straw (control). The doenjang samples were spiked with B. cereus ATCC14579 at two different levels, 10⁴ CFU/g doenjang (I) and 10⁷ CFU/g doenjang (II). All eight doenjang samples were fermented for 70 days at 25℃. Growth of B. cereus was inhibited in doenjang A, B, and C, with the bacterial cell count after 70 days being less than the initial 10⁴ CFU/g added, whereas B. cereus was not inhibited in doenjang D. Doenjang B showed the strongest inhibitory activity against B. cereus, with a cell count of less than 10³ CFU/g after 42 days, even when B. cereus was initially added at 10⁷ CFU/g. Some properties of the doenjang samples, such as pH, TA, and amino-type nitrogen content, were similar to those of doenjang fermented with starters only. The results indicate that carefully selected starters can effectively prevent the growth of B. cereus during doenjang fermentation.

• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.648-660
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• 2014

Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.376-382
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• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.350-357
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• 1999

To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.372-379
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• 2016

This study was performed to investigate the quality characteristics of various salted (8, 10, and 12%) Doenjang prepared with fermented Hwangchil (Dendropanax morbifera) extract as well as the effect of Bacillus methylotrophicus S8 strain, isolated from soy sauce, as a starter culture. After fermentation, the total cell number of low-salted Doenjang (8% and 10%) prepared with fermented Hwangchil was lower than that of Doenjang without fermented Hwangchil. Low-salted Doenjang (8% and 10%) showed higher total acidity, amino acid, and organic acid levels as well lower pH levels than high-salted Doenjang (12%), indicating active fermentation. The highest levels of lactic acid (48.1 mg/L) and glutamic acid (549.0 mg/L) were observed in low-salted Doenjang (8%) fermented with B. methylotrophicus S8 strain. The low-salted Doenjang (8%) fermented with B. methylotrophicus S8 also showed the highest score in overall preference of sensory evaluation. These results indicate that Hwangchil extract fermented with B. methylotrophicus S8 can be used as a starter for making low-salted Doenjang, resulting in improved palatability, and inhibition of abnormal fermentation.