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Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples ferme...

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Autores principales: Gil, Na-Young, Jang, Ye-Ji, Gwon, Hee-Min, Jeong, Woo-Soo, Yeo, Soo-Hwan, Kim, So-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750880/
https://www.ncbi.nlm.nih.gov/pubmed/35010194
http://dx.doi.org/10.3390/foods11010068
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author Gil, Na-Young
Jang, Ye-Ji
Gwon, Hee-Min
Jeong, Woo-Soo
Yeo, Soo-Hwan
Kim, So-Young
author_facet Gil, Na-Young
Jang, Ye-Ji
Gwon, Hee-Min
Jeong, Woo-Soo
Yeo, Soo-Hwan
Kim, So-Young
author_sort Gil, Na-Young
collection PubMed
description The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples fermented by Aspergillus oryzae alone or with Bacillus velezensis. We developed fast-stable processing techniques to obtain Meju from A. oryzae and B. velezensis using the inoculation method, thereby ensuring safety in the production of soybean paste. The amino-type nitrogen content increased from an initial 180–228 mg% to a final 226–776 mg% during fermentation and was higher in Meju inoculated separately with the fungi and bacteria (C group) than in Meju co-inoculated with both the starters concurrently (D group). The levels of metabolites such as glucose, myo-inositol, glycerol, and fatty acids (palmitic, stearic, oleic, and linoleic acids) in Meju fermented by A. oryzae with B. velezensis were higher than those in Meju fermented by A. oryzae alone. Fungal growth was affected by the inoculated bacteria, which often occurs during the fermentation of co-inoculated Meju.
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spelling pubmed-87508802022-01-12 Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae Gil, Na-Young Jang, Ye-Ji Gwon, Hee-Min Jeong, Woo-Soo Yeo, Soo-Hwan Kim, So-Young Foods Article The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples fermented by Aspergillus oryzae alone or with Bacillus velezensis. We developed fast-stable processing techniques to obtain Meju from A. oryzae and B. velezensis using the inoculation method, thereby ensuring safety in the production of soybean paste. The amino-type nitrogen content increased from an initial 180–228 mg% to a final 226–776 mg% during fermentation and was higher in Meju inoculated separately with the fungi and bacteria (C group) than in Meju co-inoculated with both the starters concurrently (D group). The levels of metabolites such as glucose, myo-inositol, glycerol, and fatty acids (palmitic, stearic, oleic, and linoleic acids) in Meju fermented by A. oryzae with B. velezensis were higher than those in Meju fermented by A. oryzae alone. Fungal growth was affected by the inoculated bacteria, which often occurs during the fermentation of co-inoculated Meju. MDPI 2021-12-28 /pmc/articles/PMC8750880/ /pubmed/35010194 http://dx.doi.org/10.3390/foods11010068 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gil, Na-Young
Jang, Ye-Ji
Gwon, Hee-Min
Jeong, Woo-Soo
Yeo, Soo-Hwan
Kim, So-Young
Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
title Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
title_full Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
title_fullStr Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
title_full_unstemmed Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
title_short Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
title_sort comparative evaluation of quality and metabolite profiles in meju using starter cultures of bacillus velezensis and aspergillus oryzae
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750880/
https://www.ncbi.nlm.nih.gov/pubmed/35010194
http://dx.doi.org/10.3390/foods11010068
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