التفاصيل البيبلوغرافية
العنوان: |
Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang) |
المؤلفون: |
Sung-Hun Yi, Sang-Pil Hong |
المصدر: |
Molecules; Volume 26; Issue 16; Pages: 5067 |
بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
سنة النشر: |
2021 |
المجموعة: |
MDPI Open Access Publishing |
مصطلحات موضوعية: |
Bacillus sp., Doenjang (fermented soybean paste), bacteria screening, flavor, metabolites |
جغرافية الموضوع: |
agris |
الوصف: |
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. Bacillus sp.-K3, Bacillus sp.-K4 and Bacillus amyloliquefaciens-J2 showed relatively high protease activity, at 317.1 U, 317.3 U and 319.5 U, respectively. The Bacillus sp.-K1 showed the highest lipase activity at 2453.6 U. In the case of amylase, Bacillus subtilis-H6 showed the highest activity at 4105.5 U. The results of the PCA showed that Bacillus subtilis-H2, Bacillus subtilis-H3, and Bacillus sp.-K2 were closely related to the production of 3-hydroxy-2-butanone (23.51%~43.37%), and that Bacillus subtilis-H5 and Bacillus amyloliquefaciens-J2 were significantly associated with the production of phenethyl alcohol (0.39% and 0.37%). The production of peptides was observed to vary among the Bacillus cultures such as Val-Val-Pro-Pro-Phe-Leu and Pro-Ala-Glu-Val-Leu-Asp-Ile. These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang. |
نوع الوثيقة: |
text |
وصف الملف: |
application/pdf |
اللغة: |
English |
العلاقة: |
https://dx.doi.org/10.3390/molecules26165067Test |
DOI: |
10.3390/molecules26165067 |
الإتاحة: |
https://doi.org/10.3390/molecules26165067Test |
حقوق: |
https://creativecommons.org/licenses/by/4.0Test/ |
رقم الانضمام: |
edsbas.7BBC804 |
قاعدة البيانات: |
BASE |