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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, a...

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Autores principales: Jo, Seung Wha, An, Ji-Hyun, Kim, Dong-Shin, Yim, Eun Jung, Kang, Hyeon-Jin, Kim, Hyun-Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573031/
https://www.ncbi.nlm.nih.gov/pubmed/36234719
http://dx.doi.org/10.3390/molecules27196182
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author Jo, Seung Wha
An, Ji-Hyun
Kim, Dong-Shin
Yim, Eun Jung
Kang, Hyeon-Jin
Kim, Hyun-Jin
author_facet Jo, Seung Wha
An, Ji-Hyun
Kim, Dong-Shin
Yim, Eun Jung
Kang, Hyeon-Jin
Kim, Hyun-Jin
author_sort Jo, Seung Wha
collection PubMed
description Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.
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spelling pubmed-95730312022-10-17 Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains Jo, Seung Wha An, Ji-Hyun Kim, Dong-Shin Yim, Eun Jung Kang, Hyeon-Jin Kim, Hyun-Jin Molecules Article Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality. MDPI 2022-09-21 /pmc/articles/PMC9573031/ /pubmed/36234719 http://dx.doi.org/10.3390/molecules27196182 Text en © 2022 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
Jo, Seung Wha
An, Ji-Hyun
Kim, Dong-Shin
Yim, Eun Jung
Kang, Hyeon-Jin
Kim, Hyun-Jin
Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
title Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
title_full Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
title_fullStr Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
title_full_unstemmed Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
title_short Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
title_sort comparative metabolomic analysis of moromi fermented using different aspergillus oryzae strains
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573031/
https://www.ncbi.nlm.nih.gov/pubmed/36234719
http://dx.doi.org/10.3390/molecules27196182
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