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Heo S, Kim T, Na HE, Lee G, Park JH, Park HJ, Jeong DW. Safety Assessment Systems for Microbial Starters Derived from Fermented Foods. J Microbiol Biotechnol 2022; 32:1219-1225. [PMID: 36192848 PMCID: PMC9668083 DOI: 10.4014/jmb.2207.07047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 12/15/2022]
Abstract
Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term "species," and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.
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Affiliation(s)
- Sojeong Heo
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Tao Kim
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Hong-Eun Na
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Gawon Lee
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Jung-Hyun Park
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Hee-Jung Park
- Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea,Corresponding author Phone: +82-2-940-4463 Fax: +82-2-940-4610 E-mail:
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Liu H, Luo S, Liu J, Yan Q, Yang S, Jiang Z. Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities. Food Sci Nutr 2021; 9:6538-6547. [PMID: 34925783 PMCID: PMC8645744 DOI: 10.1002/fsn3.2579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/22/2022] Open
Abstract
Soybeans are usually fermented by Bacillus subtilis to produce shuidouchi, which is a traditional fermentation soybean product in China. In the study, green soybeans were fermented by Bacillus velezensis to make a novel green soybean shuidouchi with multibioactivities. The processing conditions were optimized as follows: initial moisture content 75%, inoculum concentration 7 log CFU/g, and incubation time 24 h for prefermentation; water addition 50%, salt addition 6%, temperature 45°C, 3 days for postfermentation. The fermented green soybean shuidouchi (FGSS) showed 234.8 FU/g dry weight (DW) for the fibrinolytic activity and IC50 of 0.33 mg/ml for the anticoagulant activity. FGSS had higher contents of chemical components including 3.6 mg rutin (RE)/g DW of total flavonoids, 8.2 mg gallic acid (GAE)/g DW of total phenolics, 63.7 mg/g DW of reducing sugars, and 163.8 mg/g DW of peptides than the unfermented green soybean shuidouchi (UGSS). Moreover, it exhibited high antioxidant activities of 29.8, 85.1 μmol trolox equivalent (TE)/g DW, and 12.8 μmol Fe2+/g DW through 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP) experiments. Thus, a novel green soybean shuidouchi fermented by B. velezensis owing to multibioactivities can provide a theoretical basis for the further development of functional shuidouchi.
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Affiliation(s)
- Hong Liu
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shen Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Qiaojuan Yan
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shaoqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zhengqiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
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Jang M, Jeong DW, Heo G, Kong H, Kim CT, Lee JH. Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp. J Microbiol Biotechnol 2021; 31:447-455. [PMID: 33526757 PMCID: PMC9705888 DOI: 10.4014/jmb.2012.12051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/21/2021] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
Strains of four Bacillus spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting cultures were analyzed to discern their metabolic traits. After 30 days of culture, B. licheniformis showed the highest production of serine, threonine, and glutamic acid; B. subtilis exhibited the highest production of alanine, asparagine, glycine, leucine, proline, tryptophan, and lysine. B. velezensis increased the γ-aminobutyric acid (GABA) concentration to >200% of that in the control samples. B. sonorensis produced a somewhat similar amino acid profile with B. licheniformis. Comparative genomic analysis of the four Bacillus strains and the genetic profiles of the produced free amino acids revealed that genes involved in glutamate and arginine metabolism were not common to the four strains. The genes gadA/B (encoding a glutamate decarboxylase), rocE (amino acid permease), and puuD (γ-glutamyl-γ-aminobutyrate hydrolase) determined GABA production, and their presence was species-specific. Taken together, B. licheniformis and B. velezensis were respectively shown to have high potential to increase concentrations of glutamic acid and GABA, while B. subtilis has the ability to increase essential amino acid concentrations in fermented soybean foods.
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Affiliation(s)
- Mihyun Jang
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Ganghun Heo
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Haram Kong
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | | | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
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Lee J, Jeong D, Kim MK. Influence of bacterial starter cultures on the sensory characteristics of
doenjang
, a fermented soybean paste, and their impact on consumer hedonic perception. J SENS STUD 2019. [DOI: 10.1111/joss.12508] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Jong‐Hoon Lee
- Department of Food Science and BiotechnologyKyonggi University Suwon Republic of Korea
| | - Do‐Won Jeong
- Department of Food and NutritionDongduk Women's University Seoul Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, and Fermented Food Research CenterChonbuk National University Jeonju‐si Republic of Korea
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Genome Sequence of Bacillus velezensis 5RB, an Overproducer of 2,3-Butanediol. Microbiol Resour Announc 2019; 8:MRA01475-18. [PMID: 30637401 PMCID: PMC6318372 DOI: 10.1128/mra.01475-18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 11/20/2018] [Indexed: 11/20/2022] Open
Abstract
Bacillus velezensis 5RB is capable of producing large amounts of 2,3-butanediol. Whole-genome sequencing revealed that the strain contains one circular chromosome of 3.91 Mbp without plasmids. A large part of the genome is devoted to carbohydrate metabolism, encoding an abundance of enzymes participating in polysaccharide utilization pathways.
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Lee EJ, Hyun J, Choi YH, Hurh BS, Choi SH, Lee I. Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale. J Food Sci 2018; 83:1723-1732. [PMID: 29761893 DOI: 10.1111/1750-3841.14166] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 03/19/2018] [Accepted: 03/26/2018] [Indexed: 11/28/2022]
Abstract
Doenjang (Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean meju was fermented by coculturing safety-verified starters Aspergillus oryzae MJS14 and Bacillus amyloliquefaciens zip6 or Bacillus subtilis D119C. These fermented whole soybean meju were aged in a brine solution after the additional inoculation of Tetragenococcus halophilus 7BDE22 and Zygosaccharomyces rouxii SMY045 to yield doenjang. Four doenjang batches prepared using a combination of mold, bacilli, lactic acid bacteria, and yeast starters were free of safety issues and had the general properties of traditional doenjang, a rich flavor and taste. All doenjang batches received a high consumer acceptability score, especially the ABsT and ABsTZ batches. This study suggests that flavor-rich doenjang similar to traditional doenjang can be manufactured safely and reproducibly in industry by mimicking the simultaneous fermentation of autochthonous mixed starters as in traditional doenjang fermentation. PRACTICAL APPLICATION The development of a pilot plant process for doenjang fermentation using safety-verified autochthonous mixed starter will facilitate the manufacture of flavor-rich doenjang similar to traditional doenjang safely and reproducibly in industry.
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Affiliation(s)
- Eun Jin Lee
- Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin Univ., Seoul, 02707, Korea
| | - Jiye Hyun
- Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo, 28156, Korea
| | - Yong-Ho Choi
- Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo, 28156, Korea
| | - Byung-Serk Hurh
- Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo, 28156, Korea
| | - Sang-Ho Choi
- Dept. of Agricultural Biotechnology, Center for Food Safety and Toxicology, Seoul National Univ., Seoul 08826, Korea
| | - Inhyung Lee
- Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin Univ., Seoul, 02707, Korea
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Roh SH, Lee SM, Kim SS, Kim KO. Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang. J Food Sci 2018; 83:464-474. [PMID: 29350752 DOI: 10.1111/1750-3841.14040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 11/09/2017] [Accepted: 12/12/2017] [Indexed: 11/27/2022]
Abstract
Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. PRACTICAL APPLICATION Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.
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Affiliation(s)
- Soo Hyun Roh
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea
| | - Soh Min Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Kwang-Ok Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea
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Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, Lee KG, Lee JH. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. Int J Food Microbiol 2017; 262:8-13. [PMID: 28950164 DOI: 10.1016/j.ijfoodmicro.2017.09.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 09/15/2017] [Accepted: 09/18/2017] [Indexed: 01/15/2023]
Abstract
We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected from the control and starter candidate-inoculated soybean cultures. Principal component analysis of these volatile compounds concluded that E. faecium and T. halophilus produced a similar profile of volatile compounds to soybeans with no dramatic differences in soybean flavor. B. licheniformis and S. succinus produced the crucial volatile compounds that distinguish the flavor profiles of soybean. During soybean fermentation, phenylmethanol and 2,3,5,6-tetramethylpyrazine were determined as odor notes specific to B. licheniformis and 3-methylbutyl acetate as an odor note specific to S. succinus.
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Affiliation(s)
- Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea
| | - Sojeong Heo
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Bitnara Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Hyundong Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Keuncheol Jeong
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Jae-Young Her
- Department of Food Engineering, Mokpo National University, Muangun, 58555, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsan, 10326, Republic of Korea
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
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Jeong DW, Lee B, Her JY, Lee KG, Lee JH. Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development. Int J Food Microbiol 2016; 236:9-16. [PMID: 27427871 DOI: 10.1016/j.ijfoodmicro.2016.07.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 06/10/2016] [Accepted: 07/09/2016] [Indexed: 12/18/2022]
Abstract
To select starters for the production of meju and doenjang, traditional Korean fermented soybean foods, we assessed the safety and technological properties of their predominant isolates, Staphylococcus saprophyticus, Staphylococcus succinus and Staphylococcus xylosus. Phenotypic antibiotic resistance, hemolysis and biofilm formation were strain-specific. None of the S. succinus isolates exhibited antibiotic resistance or hemolytic activities. Thirty-three selected strains, identified through safety assessments of 81 coagulase-negative staphylococci (CNS) isolates, produced cadaverine, putrescine, and tyramine, but not histamine in the laboratory setting. The production of these three biogenic amines may, however, be insignificant considering the high levels of tyramine produced by the control, Enterococcus faecalis. The 33 CNS strains could grow on tryptic soy agar containing 21% NaCl (w/v), exhibited acid producing activity at 15% NaCl, and expressed strain-specific protease and lipase activities. S. succinus 14BME1, the selected starter candidate, produced significant amounts of benzeneacetic acid, 2,3-butanediol, trimethylpyrazine, and tetramethylpyrazine through soybean fermentation.
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Affiliation(s)
- Do-Won Jeong
- Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea
| | - Bitnara Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Jae-Young Her
- Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
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