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J Food Sci

Title:		Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale
Author(s):		Lee EJ; Hyun J; Choi YH; Hurh BS; Choi SH; Lee I;
Address:		"Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin Univ., Seoul, 02707, Korea. Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo, 28156, Korea. Dept. of Agricultural Biotechnology, Center for Food Safety and Toxicology, Seoul National Univ., Seoul 08826, Korea"
Journal Title:		J Food Sci
Year:		2018
Volume:		20180515
Issue:		6
Page Number:		1723 - 1732
DOI:		10.1111/1750-3841.14166
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Doenjang (Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean meju was fermented by coculturing safety-verified starters Aspergillus oryzae MJS14 and Bacillus amyloliquefaciens zip6 or Bacillus subtilis D119C. These fermented whole soybean meju were aged in a brine solution after the additional inoculation of Tetragenococcus halophilus 7BDE22 and Zygosaccharomyces rouxii SMY045 to yield doenjang. Four doenjang batches prepared using a combination of mold, bacilli, lactic acid bacteria, and yeast starters were free of safety issues and had the general properties of traditional doenjang, a rich flavor and taste. All doenjang batches received a high consumer acceptability score, especially the ABsT and ABsTZ batches. This study suggests that flavor-rich doenjang similar to traditional doenjang can be manufactured safely and reproducibly in industry by mimicking the simultaneous fermentation of autochthonous mixed starters as in traditional doenjang fermentation. PRACTICAL APPLICATION: The development of a pilot plant process for doenjang fermentation using safety-verified autochthonous mixed starter will facilitate the manufacture of flavor-rich doenjang similar to traditional doenjang safely and reproducibly in industry"
Keywords:		Aspergillus oryzae/metabolism Bacillus amyloliquefaciens/metabolism Bacillus subtilis/metabolism Chemical Phenomena Consumer Product Safety *Fermentation Food Microbiology Food Safety Lactobacillales/metabolism Pilot Projects Soy Foods/*analysis *Soybeans;
Notes:		"MedlineLee, Eun Jin Hyun, Jiye Choi, Yong-Ho Hurh, Byung-Serk Choi, Sang-Ho Lee, Inhyung eng 2018/05/16 J Food Sci. 2018 Jun; 83(6):1723-1732. doi: 10.1111/1750-3841.14166. Epub 2018 May 15"