1
|
Kim T, Heo S, Lee JH, Jeong DW. Deficiency in Opu Systems Imparts Salt-Sensitivity to Weizmannia coagulans. J Microbiol Biotechnol 2024; 34:1443-1451. [PMID: 38960875 PMCID: PMC11294647 DOI: 10.4014/jmb.2404.04016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 07/05/2024]
Abstract
Weizmannia coagulans can be used as a starter strain in fermented foods or as a probiotic. However, it is salt-sensitive. Here, W. coagulans genomes were compared with the genomes of strains of Bacillus species (B. licheniformis, B. siamensis, B. subtilis, and B. velezensis) that were isolated from fermented foods and show salt tolerance, to identify the basis for the salt-sensitivity of W. coagulans. Osmoprotectant uptake (Opu) systems transport compatible solutes into cells to help them tolerate osmotic stress. B. siamensis, B. subtilis, and B. velezensis each possess five Opu systems (OpuA, OpuB, OpuC, OpuD, and OpuE); B. licheniformis has all except OpuB. However, W. coagulans only has the OpuC system. Based on these findings, the opuA and opuB operons, and the opuD and opuE genes, were amplified from B. velezensis. Expression of each of these systems, respectively, in W. coagulans increased salt-tolerance. W. coagulans expressing B. velezensis opuA, opuD, or opuE grew in 10.5% NaCl (w/v), whereas wild-type W. coagulans could not grow in 3.5% NaCl. The salt resistance of B. subtilis was also increased by overexpression of B. velezensis opuA, opuB, opuD, or opuE. These results indicate that the salt-susceptibility of W. coagulans arises because it is deficient in Opu systems.
Collapse
Affiliation(s)
- Tao Kim
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
- Pulmuone Institute of Technology, Cheongju 28220, Republic of Korea
| | - Sojeong Heo
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Jong-Hoon Lee
- 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
| |
Collapse
|
2
|
Kim D, Jin YH, Mah JH. Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species. Heliyon 2024; 10:e26135. [PMID: 38379996 PMCID: PMC10877360 DOI: 10.1016/j.heliyon.2024.e26135] [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: 12/12/2023] [Revised: 01/10/2024] [Accepted: 02/08/2024] [Indexed: 02/22/2024] Open
Abstract
This study was conducted to mitigate the food safety risks related to biogenic amine (BA) by reducing the BA content in Cheonggukjang using applicable food additives. In in-vitro experiments, of the additives tested, tartaric acid (TA), potassium sorbate (PS), and sodium benzoate (SB) considerably inhibited tyramine production of strains of Bacillus spp. and Enterococcus faecium while less affecting their growth. In addition to these three additives, two additives, glycine (GL) and nicotinic acid (NA), reported to have significant inhibitory effects in previous studies, were applied to the Cheonggukjang fermentation with prolific tyramine-producing strains of B. subtilis and E. faecium. The content of tyramine in the Cheonggukjang samples treated with TA, PS, SB, GL, and NA was significantly reduced by 27.5%, 50.7%, 51.4%, 76.1%, and 100.0%, respectively, compared to the control sample. Additionally, the content of polyamines (putrescine, cadaverine, spermidine, and spermine) in the GL-treated sample was reduced by 42.6%-62.4%. The mode of action could be attributed to inhibiting the bacterial decarboxylase activity and/or growth. Consequently, excluding NA that interfered with Cheonggukjang fermentation, GL was the most outstanding additive with an inhibitory effect on tyramine formation in food, followed by SB and PS, all of which showed a more than 50% reduction. Therefore, the use of appropriate additives could be one of the promising strategies to avoid the food safety issues implicated in BAs in Cheonggukjang.
Collapse
Affiliation(s)
- Dabin Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Young Hun Jin
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| |
Collapse
|
3
|
Jiang S, Wang X, Yu M, Tian J, Chang P, Zhu S. Bitter Peptides in Fermented Soybean Foods - A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01077-3. [PMID: 37410257 DOI: 10.1007/s11130-023-01077-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 06/28/2023] [Indexed: 07/07/2023]
Abstract
Fermented soybean foods with a long history are popular worldwide because of rich nutrition. However, many traditional fermented soybean foods have unacceptable bitterness, which mostly comes from the bitter peptides produced from the hydrolysis of soybean proteins. In this review, the bitter peptides in fermented soybean foods is briefly reviewed. The structural properties of bitter receptors and bitter peptides were reviewed. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G-protein. And it converts chemical signals into electrical signals, and transmit them to the brain. In addition, the influencing factors of bitter peptides in fermented soybean foods were summarized. The bitterness of fermented soybean foods primarily results from the raw materials, microbial metabolism during fermentation, unique techniques, and interactions of various flavor compounds. Moreover, the structure-bitterness relationship of bitter peptides was also discussed in this review. The bitterness degree of the bitter peptide is related to the polypeptide hydrophobicity, amino acids in the peptide, peptide molecular weight and polypeptide spatial structure. Studying the bitter peptides and their bitter characteristics in fermented soybean foods is beneficial for improving the sensory quality of fermented soybean foods and prompting more consumers accept them.
Collapse
Affiliation(s)
- Shaoping Jiang
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China
| | - Xiaodan Wang
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China.
| | - Maosong Yu
- Tianjin haigang steel coil Co.,Ltd, Tianjin, 301600, China
| | - Jiaxue Tian
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China
| | - Ping Chang
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China
| | - Shijie Zhu
- Changchun ZhuLaoLiu Food Co., Ltd, Changchun, 130507, China
| |
Collapse
|
4
|
Kim DB, Nam TG, Lee S, Kim S, Seo DW, Yoo M. Quantification of 21 free amino acids in traditional and nontraditional soybean pastes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00908-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
5
|
γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut-Microbiome-Brain Axis. Foods 2021; 10:foods10020221. [PMID: 33494481 PMCID: PMC7911192 DOI: 10.3390/foods10020221] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/11/2021] [Accepted: 01/19/2021] [Indexed: 12/12/2022] Open
Abstract
Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific Bacillus species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. Bacillus species were isolated from the TFC made in Sunchang, Korea, and they included Bacillus (B.) subtilis, B. licheniformis, and B. amyloliquefaciens. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and Bacillus species. Chungkookjangs made with B. licheniformis and B. amyloliquefaciens have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis.
Collapse
|
6
|
Shahzad R, Shehzad A, Bilal S, Lee IJ. Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean. Molecules 2020; 25:E2346. [PMID: 32443519 PMCID: PMC7288071 DOI: 10.3390/molecules25102346] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 05/01/2020] [Accepted: 05/12/2020] [Indexed: 12/23/2022] Open
Abstract
Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophytic bacterial strain, Bacillus amyloliquefaciens RWL-1 as a starter for soybean fermentation. During fermentation, the cooked soybeans were inoculated with different concentrations (1%, 3%, and 5%) of B. amyloliquefaciens RWL-1. The changes in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, total phenolic contents, isoflavones (Daidzin, Genistin, Glycitin, Daidzein, Glycitein, and Genistein), amino acids (aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, and proline) composition, and minerals (calcium, copper, iron, potassium, magnesium, manganese, sodium, nickel, lead, arsenic, and zinc) were investigated. The level of antioxidants, total phenolic contents, isoflavones, and total amino acids were higher in fermented soybean inoculated with 1% B. amyloliquefaciens RWL-1 after 60 h of fermentation as compared to control, 3% and 5% B. amyloliquefaciens RWL-1. Additionally, fermented soybean inoculated with 5% B. amyloliquefaciens RWL-1 showed the highest values for mineral contents. Changes in antioxidant activities and bioactive compounds depended on the concentration of the strain used for fermentation. From these results, we conclude that fermented soybean has strong antioxidant activity, probably due to its increased total phenolic contents and aglycone isoflavone that resulted from fermentation. Such natural antioxidants could be used in drug and food industries and can be considered to alleviate oxidative stress.
Collapse
Affiliation(s)
- Raheem Shahzad
- Basic and Applied Scientific Research Center, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia;
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia
| | - Adeeb Shehzad
- Department of Clinical Pharmacy, Institute for Research & Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia;
| | - Saqib Bilal
- Natural and Medical Sciences Research Center, University of Nizwa, Nizwa 616, Oman;
| | - In-Jung Lee
- School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea
| |
Collapse
|
7
|
Sinnelä MT, Park YK, Lee JH, Jeong KC, Kim YW, Hwang HJ, Mah JH. Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage. Foods 2019; 8:foods8040119. [PMID: 30959957 PMCID: PMC6517867 DOI: 10.3390/foods8040119] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/04/2019] [Accepted: 04/05/2019] [Indexed: 11/16/2022] Open
Abstract
Spores are resistant against many extreme conditions including the disinfection and sterilization methods used in the food industry. Selective prevention of sporulation of Bacillus species is an ongoing challenge for food scientists and fermentation technologists. This study was conducted to evaluate the effects of single and combined supplementation of calcium and manganese on sporulation of common pathogenic and food spoilage Bacillus species: B. cereus, B. licheniformis, B. subtilis and B. coagulans. Sporulation of Bacillus vegetative cells was induced on sporulation media supplemented with diverse concentrations of the minerals. Under the various mineral supplementation conditions, the degree of sporulation was quantified with colonies formed by the Bacillus spores. The results revealed that B. licheniformis and B. cereus displayed the weakest sporulation capabilities on media with minimal supplementation levels of calcium and manganese. The lowest sporulation of B. subtilis and B. coagulans was observed on media supplemented with the highest level of calcium and low levels of manganese. Depending on effect of supplementation on sporulation, the Bacillus species were divided into two distinct groups: B. licheniformis and B. cereus; and B. subtilis and B. coagulans. The information provides valuable insight to selectively reduce sporulation of Bacillus species undesirable in the food industry.
Collapse
Affiliation(s)
- Martti Tapani Sinnelä
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Kyoung Park
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae Hoan Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - KwangCheol Casey Jeong
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA.
- Emerging Pathogens Institute, University of Florida, Gainesville, FL 32611, USA.
| | - Young-Wan Kim
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Han-Joon Hwang
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| |
Collapse
|
8
|
Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization. Food Chem 2018; 264:64-72. [DOI: 10.1016/j.foodchem.2018.05.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 04/20/2018] [Accepted: 05/03/2018] [Indexed: 12/27/2022]
|
9
|
Ratha P, Jhon DY. Factors increasing poly-γ-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168. Food Sci Biotechnol 2018; 28:103-110. [PMID: 30815300 DOI: 10.1007/s10068-018-0424-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 06/13/2018] [Accepted: 07/01/2018] [Indexed: 12/18/2022] Open
Abstract
Cheongguk-jang is a Korean traditional food produced by natural fermentation of boiled soybean. In cheongguk-jang, bacilli are dominant bacteria and produce highly viscous poly-γ-glutamic acid (γ-PGA), which improves human health functions. The purpose of this experiment was to find maximum production condition for the γ-PGA content during fermentation of cheongguk-jang with Bacillus subtilis 168. The most viscous cheongguk-jang was produced when soybean was cooked at 121 °C for 60 min in the presence of 50%(w/w) added water, followed by fermentation at 40 °C for 2 days. Additional conditions for maximum production of γ-PGA were the addition of 0.1%(w/w) FeCl3·6H2O, 3.0%(w/w) lactose and 3.0%(w/w) yeast extract as nutrients of inorganic salts, carbon source and nitrogen source, respectively. The three conditions did not show cumulative effect on the γ-PGA production and the addition of iron salt induced the most γ-PGA (0.97 ± 0.05%(w/w)), which corresponded to 2.7 times of the content in control cheongguk-jang.
Collapse
Affiliation(s)
- Pov Ratha
- Department of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186 Republic of Korea
| | - Deok-Young Jhon
- Department of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186 Republic of Korea
| |
Collapse
|
10
|
Bal J, Yun SH, Yeo SH, Kim JM, Kim BT, Kim DH. Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity. Appl Microbiol Biotechnol 2016; 101:2093-2106. [PMID: 27975136 DOI: 10.1007/s00253-016-8042-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 11/27/2016] [Accepted: 11/29/2016] [Indexed: 12/31/2022]
Abstract
The brewing of makgeolli, one of Korea's most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process. Rarefaction analysis and alpha diversity parameters indicated adequate sampling. C20 showed the greatest fungal richness and diversity, C20 and C26 exhibited similar bacterial richness and diversity, while C30 had low fungal and bacterial richness. Fungal taxonomic assignments revealed that the initial moisture content caused selective enrichment of Aspergillus candidus with a decreasing trend during fermentation, whereas Saccharomycetales sp. exhibited increasing relative abundance with increasing moisture content from day 6 of the fermentation process. Depending on initial moisture level, changes in bacterial communities were also observed in the genera Streptomyces, Bacillus, and Staphylococcus, with decreasing trends whereas Saccharopolyspora exhibited a sigmoidal trend with the highest abundance in C26. These findings demonstrate the possible impact of initial moisture content of nuruk on microfloral richness, diversity, and dynamics; this study is thus a step toward our ultimate goal of enhancing the quality of nuruk.
Collapse
Affiliation(s)
- Jyotiranjan Bal
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea
| | - Suk-Hyun Yun
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea
| | - Soo-Hwan Yeo
- Fermented Food Science Division, Department of Agrofood Resource, NAAS, RDA, Wanju-gun, Jeollabuk-do, 565-851, Korea
| | - Jung-Mi Kim
- Department of Bio-Environmental Chemistry, Institute of Life Science and Natural Resources, Wonkwang University, Iksan, Jeollabuk-do, 570-749, Korea
| | - Beom-Tae Kim
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea
| | - Dae-Hyuk Kim
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea.
| |
Collapse
|
11
|
Liu J, Yang CQ, Zhang Q, Lou Y, Wu HJ, Deng JC, Yang F, Yang WY. Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading. Food Chem 2016; 207:107-14. [PMID: 27080886 DOI: 10.1016/j.foodchem.2016.03.059] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 02/17/2016] [Accepted: 03/17/2016] [Indexed: 12/27/2022]
Abstract
The profiles of isoflavone and fatty acids constitute important quality traits in soybean seeds, for making soy-based functional food products, due to their important contributions to the flavor and nutritional value of these products. In general, the composition of these constituents in raw soybeans is affected by cultivation factors, such as sunlight; however, the relationship of the isoflavone and fatty acid profiles with cultivation factors is not well understood. This study evaluated the isoflavone and fatty acid profiles in soybeans grown under a maize-soybean relay strip intercropping system with different row spacings, and with changes in the photosynthetic active radiation (PAR) transmittance. The effects of PAR on the isoflavone and fatty acid contents were found to be quadratic. Appropriate intercropping shading may reduce the bitterness of soybeans caused by soy aglycone and could improve their fatty acid composition.
Collapse
Affiliation(s)
- Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China; Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu 611130, China.
| | - Cai-qiong Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Qing Zhang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ying Lou
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Hai-jun Wu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Jun-cai Deng
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Feng Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Wen-yu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
| |
Collapse
|
12
|
Hong Y, Jung HJ, Han SK, Kim HY. Potentiality of Bacillus amyloliquefaciens
KFCC11574P isolated from Korean traditional doenjang
as a starter in the production of functional soya bean paste. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12973] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yeun Hong
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| | - Hyun-Ji Jung
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| | - Seon-Kyeong Han
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| | - Hae-Yeong Kim
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| |
Collapse
|
13
|
Shukla S, Lee JS, Park HK, Yoo JA, Hong SY, Kim JK, Kim M. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety. J Food Sci 2015; 80:M1794-803. [PMID: 26147854 DOI: 10.1111/1750-3841.12942] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Accepted: 05/13/2015] [Indexed: 11/30/2022]
Abstract
To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15-1 and BAM42-1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15-1 and BAM42-1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15-1 and BAM42-1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15-1 and BAM42-1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products.
Collapse
Affiliation(s)
- Shruti Shukla
- Dept. of Food Science and Technology, Yeungnam Univ., 280 Daehak-ro, Gyeongsan, Gyeongsangbuk-do, 712-749, Republic of Korea
| | - Jong Suk Lee
- Dept. of Food Science and Technology, Yeungnam Univ., 280 Daehak-ro, Gyeongsan, Gyeongsangbuk-do, 712-749, Republic of Korea
| | - Hae-Kyong Park
- Dept. of Food Science and Technology, Yeungnam Univ., 280 Daehak-ro, Gyeongsan, Gyeongsangbuk-do, 712-749, Republic of Korea
| | - Jung-Ah Yoo
- Dept. of Agricultural Environmental Research and Extension Services, Gyeongsangbuk-do Agricultural Research, 189 Dongho-dong, Buk-gu, Daegu, 702-708, Republic of Korea
| | - Sung-Yong Hong
- Dept. of Food and Nutrition, Korea Univ, 145 Anam-ro, Seongbuk-gu, Seoul, 136-703, Republic of Korea
| | - Jong-Kyu Kim
- Dept. of Food Science and Technology, Yeungnam Univ., 280 Daehak-ro, Gyeongsan, Gyeongsangbuk-do, 712-749, Republic of Korea
| | - Myunghee Kim
- Dept. of Food Science and Technology, Yeungnam Univ., 280 Daehak-ro, Gyeongsan, Gyeongsangbuk-do, 712-749, Republic of Korea
| |
Collapse
|
14
|
Xu L, Du B, Xu B. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China. Food Chem 2015; 174:202-13. [PMID: 25529671 DOI: 10.1016/j.foodchem.2014.11.014] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 10/05/2014] [Accepted: 11/03/2014] [Indexed: 11/16/2022]
Abstract
The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the "Yangfan" black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances.
Collapse
Affiliation(s)
- Lu Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
| | - Bin Du
- Analysis and Testing Center, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066600, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
| |
Collapse
|
15
|
Zhao X, Song JL, Wang Q, Qian Y, Li GJ, Pang L. Comparisons of Shuidouchi, Natto, and Cheonggukjang in their physicochemical properties, and antimutagenic and anticancer effects. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0186-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
|
16
|
Yoon KH, Chang YI, Lee GH. Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:85-92. [PMID: 22689138 DOI: 10.1002/jsfa.5734] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2011] [Revised: 03/09/2012] [Accepted: 04/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND For selecting Chungkook-jang products with a less undesirable odour, the volatile compounds that affect the overall consumer acceptance of Chungkook-jang products were analysed. The volatile compounds of Chungkook-jang were extracted by using solid phase microextraction and direct solvent extraction and were detected by using gas chromatography-olfactometry. The results were represented as the mean of the log3 flavour dilution factors; principal component analysis was used to determine the effective components. RESULTS Fifteen and 14 volatile compounds were detected in the extracts using solid phase microextraction and direct solvent extraction, respectively. The Bacillus species 2-M1L, which has the most overall acceptance, might have a nutty initial top note and nutty and cheesy long-lasting note aromas. In correlation analysis between the characteristic aromas and the overall acceptance, trimethyl pyrazine (nutty, pungent), butanoic acid (cheesy, butyric), and methyl pyrazine (burnt, roasted) were positively correlated with overall acceptance. In contrast, 3-hydroxy-2-butanone (buttery, fatty) and 2,3-butanediol (chemical, fatty) were negatively correlated with overall acceptance. CONCLUSION Consumers might prefer Chungkook-jang that has a more nutty and cheesy flavour and a less fatty one.
Collapse
Affiliation(s)
- Ki-Hong Yoon
- Department of Food Science & Biotechnology, Woosong University, 17-2 Jayang-dong, Dong-ku, Daejeon 300-718, Korea
| | | | | |
Collapse
|
17
|
Nam YD, Yi SH, Lim SI. Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.028] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Hong SW, Choi JY, Chung KS. Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food. J Food Sci 2012; 77:M572-8. [PMID: 22950549 DOI: 10.1111/j.1750-3841.2012.02901.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
UNLABELLED The bacterial community of Chungkookjang and raw rice-straw collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. Pure cultures were isolated from Chungkookjang and raw rice-straw on tryptic soy agar plates with 72 to 121 colonies and identified by 16S rDNA gene sequence analysis, respectively. The traditional culture-based method and denaturing gradient gel electrophoresis analysis of PCR-amplified 16S rDNA confirmed that Pantoea agglomerans and B. subtilis were identified as predominant in the raw rice-straw and Chungkookjang, respectively, from Iljuk district of Gyeonggi province, P. ananatis and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Wonju district of Gangwon province, and Microbacterium sp. and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Sunchang district of Jeolla province. Other strains, such as Bacillus, Enterococcus, Pseudomonas, Rhodococcus, and uncultured bacteria were also present in raw rice-straw and Chungkookjang. PRACTICAL APPLICATION A comprehensive analysis of these microorganisms would provide a more detailed understanding of the biologically active components of Chungkookjang and help improve its quality. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis can be successfully applied to a fermented food to detect unculturable or more species than the culture-dependent method. This technique is an effective and convenient culture-independent method for studying the bacterial community in Chungkookjang. In this study, the bacterial community of Chungkookjang collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods.
Collapse
Affiliation(s)
- Sung Wook Hong
- Division of Biological Science and Technology, Yonsei University, Wonju, Gangwon 220-710, Republic of Korea
| | | | | |
Collapse
|
19
|
Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0319-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
20
|
Dajanta K, Apichartsrangkoon A, Chukeatirote E, Frazier RA. Free-amino acid profiles of thua nao, a Thai fermented soybean. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
21
|
Seo HR, Kim JY, Kim JH, Park KY. Identification of Bacillus cereus in a chungkukjang that showed high anticancer effects against AGS human gastric adenocarcinoma cells. J Med Food 2010; 12:1274-80. [PMID: 20041781 DOI: 10.1089/jmf.2009.0081] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Anticancer effects of chungkukjang (a Korean short-term fermented soy paste) were studied in human gastric adenocarcinoma cells, and Bacillus strains from chungkukjang were isolated and identified. Before the experiments, six different chungkukjang products (K-, M-, Mn-, O-, Os-, and H-chungkukjangs) were purchased from a folk village in the Sunchang region, Jeonbuk, Republic of Korea. Based on sensory evaluation tests and general chemical and quality studies, K-, H-, and M-chungkukjangs were selected for the experiments. All chungkukjang samples exhibited in vitro anticancer activities; however, K-chungkukjang revealed the highest anticancer activity in the previous studies. In this experiment, K-chungkukjang again showed the highest anticancer effect in the AGS cells. At the concentration of 1 mg/mL, K-chungkukjang (87%) showed the highest growth inhibitory effect, followed by H-chungkukjang (85%) and MC-chungkukjang (69%) (P < .05). K-chungkukjang induced apoptosis as determined by 4,6-diamidino-2-phenylindole staining and exhibited increased bax and decreased bcl-2 mRNA expression. Three representative Bacillus strains from K-chungkukjang were isolated and identified by recA gene sequencing as Bacillus cereus, Bacillus amyloliquefaciens, and Bacillus subtilis. Identifying B. cereus in the chungkukjang means that when chungkukjang is prepared by the traditional method, B. cereus, which is a common cause of foodborne disease, can grow during the natural fermentation process. All B. cereus strains, of course, are not pathogens, but its presence causes food safety concerns. Therefore, using a starter culture is safer than the traditional natural fermentation for the industrialization of chungkukjang in Korea.
Collapse
Affiliation(s)
- Hae-Ree Seo
- Department of Food Science and Nutrition, Pusan National University, Busan, Republic of Korea
| | | | | | | |
Collapse
|
22
|
Lee NK, Cho IJ, Park JW, Kim BY, Hahm YT. Characteristics of Cheonggukjang produced by the rotative fermentation method. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0016-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
23
|
KIM YOUNGNAM, HEO SEONGIL, WANG MYEONGHYEON. ANTIGENOTOXIC, FIBRINOLYTIC AND IMMUNOMODULATING ACTIVITY OF TRADITIONALLY FERMENTED SOY PRODUCT, CHUNGKUKJANG. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00275.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|