Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)
| العنوان: | Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang) |
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| المؤلفون: | Sung-Hun Yi, Sang-Pil Hong |
| المصدر: | Molecules Volume 26 Issue 16 Molecules, Vol 26, Iss 5067, p 5067 (2021) |
| بيانات النشر: | Multidisciplinary Digital Publishing Institute, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Peptide Biosynthesis, Doenjang (fermented soybean paste), medicine.medical_treatment, Pharmaceutical Science, Article, Analytical Chemistry, chemistry.chemical_compound, QD241-441, bacteria screening, Bacillus sp, Bacillus amyloliquefaciens, Drug Discovery, medicine, Food science, Amylase, Physical and Theoretical Chemistry, Lipase, Aroma, Flavor, metabolites, Bacillus (shape), Protease, flavor, biology, Organic Chemistry, fungi, Soy Foods, Phenylethyl Alcohol, biology.organism_classification, chemistry, Chemistry (miscellaneous), Fermentation, biology.protein, Molecular Medicine, Phenethyl alcohol, bacteria, Soybeans, Peptides, Peptide Hydrolases |
| 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. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 1420-3049 |
| DOI: | 10.3390/molecules26165067 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d1c42b3541ec206bc144b7f0fe1d954Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....9d1c42b3541ec206bc144b7f0fe1d954 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14203049 |
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| DOI: | 10.3390/molecules26165067 |