• Food Science and Preservation
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• v.19 no.2
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• pp.278-286
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• 2012

The growth inhibition effect of $Doenjang$ that was prepared with various kinds of solar salt was investigated. $Doenjang$ was prepared using the bacterial koji and five kind of salt with 12% salt concentration (w/w): purified salt $Doenjang$, one-year aged solar salt $Doenjang$, four-year aged solar salt $Doenjang$, topan solar salt $Doenjang$, and boiled solar salt $Doenjang$. The $Doenjangs$ were fermented and aged for 18 months. The growth inhibition effects of the water extracts and the methanol extracts of the $Doenjangs$ were measured on AGS human gastric adenocarcinoma cells, HT-29 colon carcinoma cells, and BJ human foreskin normal cells using MTT assay. The water and methanol extracts of the $Doenjang$ samples showed growth inhibition effects on the cancer cells, in the following order of the samples with the strongest to the weakest effect: the four-year aged solar salt $Doenjang$, the topan solar salt $Doenjang$, the boiled solar salt $Doenjang$, the one-year aged solar salt $Doenjang$, and the purified salt $Doenjang$. The methanol extracts of the four-year aged solar salt Doenjang (AGS: 55% and HT-29: 48%) showed the strongest growth inhibition effect. In addition, decreased cancer cell numbers and morphological changes in the cancer cells (AGS and HT-29) were observed when the methanol extract of the four-year aged solar salt $Doenjang$ was treated. None of the $Doenjang$ extracts showed a growth inhibition effect on the BJ normal cells, though.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• Journal of Microbiology and Biotechnology
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• v.26 no.9
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• pp.1533-1541
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• 2016

Samples of doenjang (a fermented soybean paste) were prepared with different types of salts; purified salt (PS), 3-year-aged solar salt (SS3), 1-year-aged solar salt (SS1), and bamboo salt (BS, 3^rd processing product). For starter doenjang samples, selected starters comprising two bacilli, one yeast, and one fungus were inoculated, whereas for non-starter doenjang samples, microorganisms present in rice straw were inoculated after enrichment. The doenjang samples were fermented for 13 weeks at 25℃. During the fermentation period, SS and BS doenjang samples showed higher bacilli counts as well as much lower yeast counts than PS doenjang. At 13 weeks, yeast counts of starter doenjang samples were 7.75, 5.69, 6.08, and 4.74 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. For non-starter doenjang samples, counts were 7.17, 5.05, 5.92, and 4.54 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. SS and BS promoted growth of bacilli but inhibited growth of yeasts compared with PS. Debaryomyces hansenii was the dominant yeast in PS doenjang, whereas Candida guilliermondii and Pichia sorbitophila were dominant in SS and BS doenjang. In the sensory evaluation, SS and BS doenjang scored better than PS doenjang. In conclusion, SS and BS seem better than PS for production of high-quality doenjang.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.354-358
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• 2019

In order to evaluate the migration of fungi into doenjang from its materials, meju and solar salt, microbial communities were analyzed using pyrosequencing. Dominant fungi of meju were Botrytis spp. (57.94%) and Dothiorella samentorum (24.08%). Unidentified fungal species (37.53%), unassigned species (32.60%) and several fungal species of small portion were identified in solar salt. In doenjang, Candida versatilis were predominantly detected (92.62%). Non-halophilic mold were dominantly identified from meju (low-salt fermented soybean), while halophilic bacteria and archaea for solar salt and salt-tolerance fungi such as C. versatilis for doenjang (high-salt fermented soybean) were frequently detected. These results implied that most predominant fungal species might not be migrated from meju and/or solar salt into doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.116-124
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• 2010

Bacterial-koji was prepared by using B. subtilis DJI and Doenjang was prepared by using the bacterial-koji and purified salt or solar salt at 12% (w/v) concentration. Characteristics of the Doenjangs were examined after 2 months of aging. Moisture contents of the purified salt-Doenjang was decreased from 51.55% to 45.38% whereas that of the solar salt-Doenjang was decreased from 51.88% to 47.90%. Acidities of the Doenjangs were gradually increased. Hunter's L (lightness) color values of the Doenjangs were decreased. Browning reaction rate of purified salt-Doenjang was faster than solar salt-Doenjang. The content of free amino acids in solar salt-Doenjang was higher than those in purified salt-Doenjang. The major free amino acids of the Doenjang were glutamic acid (252.34 mg%~284.07 mg%), phenylalanine (184.72 mg%~224.71 mg%), leucine, tyrosine and valine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1664-1671
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• 2009

Doenjang was prepared by using Bacillus subtilis DJI starter and purified salt or solar salt with 12% (w/w) concentration. The prepared Doenjangs were fermented and ripened for 2 month and 16 month, respectively. MTT assay was used to measure the growth-inhibitory effect of Doenjang extracts (water, methanol) on BJ (human foreskin normal cell), HT-29 (human colon cancer cell) and AGS (human gastric adenocarcinoma cell). The anticancer effect increased in both purified salt-Doenjang and solar salt-Doenjang as fermentation period increased. Moreover in the case of water extracts, solar salt-Doenjang (growth inhibitory rate; AGS: 50%, HT-29: 44%) showed definitely higher anticancer effect than purified salt-Doenjang (AGS: 32%, HT-29: 32%). In addition, apoptosis were observed when the water extracts of the Doenjangs were treated into AGS. In particular, it was observed that more apoptosis occured in solar salt-Doenjang treats than purified salt-Doenjang treats. These results suggested that prolonging the fermentation with addition of solar-salt when making Doenjang increased its anticancer effect via cancer cell growth inhibition induced by apoptosis process.