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Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in the physiochemical and enzymati...

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Autores principales: Jo, Yongwoo, Bang, Woo-suk, Kim, Mina K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915667/
https://www.ncbi.nlm.nih.gov/pubmed/33572153
http://dx.doi.org/10.3390/foods10020372
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author Jo, Yongwoo
Bang, Woo-suk
Kim, Mina K.
author_facet Jo, Yongwoo
Bang, Woo-suk
Kim, Mina K.
author_sort Jo, Yongwoo
collection PubMed
description Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in the physiochemical and enzymatic activities of doenjang prepared with different amounts of rice koji during a 30-day fermentation period. Three doenjang samples were prepared with varying levels of rice koji: K1 (11% reduced), K2 (control), K3 (11% increased). Physiochemical characteristics including pH, TA, acid value, moisture content, color, sugar and reducing sugar content, and enzymatic activities including α- and β-Amylase, acidic and neutral protease activities. Samples were taken every 5 days for 30 days of fermentation period. The doenjang with a high content of rice koji had higher levels of total sugars, reducing sugars, alcohol, and protein enzyme activity than the doenjang samples with a lower content of rice koji (p < 0.05). However, no differences in the physiochemical and enzymatic activities were found between the doenjang made with a lower amount of koji and the control doenjang during fermentation (p > 0.05).
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spelling pubmed-79156672021-03-01 Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation Jo, Yongwoo Bang, Woo-suk Kim, Mina K. Foods Article Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in the physiochemical and enzymatic activities of doenjang prepared with different amounts of rice koji during a 30-day fermentation period. Three doenjang samples were prepared with varying levels of rice koji: K1 (11% reduced), K2 (control), K3 (11% increased). Physiochemical characteristics including pH, TA, acid value, moisture content, color, sugar and reducing sugar content, and enzymatic activities including α- and β-Amylase, acidic and neutral protease activities. Samples were taken every 5 days for 30 days of fermentation period. The doenjang with a high content of rice koji had higher levels of total sugars, reducing sugars, alcohol, and protein enzyme activity than the doenjang samples with a lower content of rice koji (p < 0.05). However, no differences in the physiochemical and enzymatic activities were found between the doenjang made with a lower amount of koji and the control doenjang during fermentation (p > 0.05). MDPI 2021-02-09 /pmc/articles/PMC7915667/ /pubmed/33572153 http://dx.doi.org/10.3390/foods10020372 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jo, Yongwoo
Bang, Woo-suk
Kim, Mina K.
Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
title Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
title_full Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
title_fullStr Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
title_full_unstemmed Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
title_short Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
title_sort changes of physiochemical and enzymatic activities of doenjang prepared with different amount of rice koji during 30 days of fermentation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915667/
https://www.ncbi.nlm.nih.gov/pubmed/33572153
http://dx.doi.org/10.3390/foods10020372
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