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Int J Food Microbiol

Title:		Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Author(s):		Jeong DW; Heo S; Lee B; Lee H; Jeong K; Her JY; Lee KG; Lee JH;
Address:		"Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea. Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea. Department of Food Engineering, Mokpo National University, Muangun, 58555, Republic of Korea. Department of Food Science and Biotechnology, Dongguk University, Ilsan, 10326, Republic of Korea. Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea. Electronic address: jhl@kgu.ac.kr"
Journal Title:		Int J Food Microbiol
Year:		2017
Volume:		20170919
Issue:
Page Number:		8 - 13
DOI:		10.1016/j.ijfoodmicro.2017.09.011
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
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"
Keywords:		Acids/analysis Bacteria/classification/*metabolism Benzyl Alcohols/analysis Fermentation Fermented Foods/*microbiology Principal Component Analysis Pyrazines/analysis Soy Foods/*microbiology Soybeans/*metabolism/*microbiology Taste Volatile Organic Compou;
Notes:		"MedlineJeong, Do-Won Heo, Sojeong Lee, Bitnara Lee, Hyundong Jeong, Keuncheol Her, Jae-Young Lee, Kwang-Geun Lee, Jong-Hoon eng Netherlands 2017/09/28 Int J Food Microbiol. 2017 Dec 4; 262:8-13. doi: 10.1016/j.ijfoodmicro.2017.09.011. Epub 2017 Sep 19"