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Food Res Int

Title:		"Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick"
Author(s):		Kim HM; Han DM; Baek JH; Chun BH; Jeon CO;
Address:		"Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea. Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea. Electronic address: cojeon@cau.ac.kr"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220301
Issue:
Page Number:		111085 -
DOI:		10.1016/j.foodres.2022.111085
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers during all fermentation stages, and their microbial communities and metabolic compounds (metabolites and volatile compounds) were analyzed. Bacillus and/or lactic acid bacteria (LAB, mainly Enterococcus) and Aspergillus were abundant during fermentation. Fructose and glucose; glycerol; acetate and lactate; and cadaverine, putrescine, tyramine, and histamine were identified as the major sugars, carbon compound, organic acids, and biogenic amines, respectively. Tetramethylpyrazine, butyric acid, butyl butyrate, butanol, acetic acid, 2-methylbutyrate, acetoin, 2,3-butandiol, and nonadecane were the major volatile compounds. However, the profiles of microbial communities, metabolites, and volatile compounds during fermentation varied significanlty among samples. Principal component analysis revealed that doenjang-meju had two differentiated fermentation features, Bacillus-dominated fermentation and LAB (mainly Enterococcus)-dominated fermentation, each having different metabolite and volatile compound profiles. Particularly, fewer volatile compounds were detected in LAB-dominated doenjang-meju samples. Correlation analysis showed a strong negative correlation between Bacillus and LAB, and bacteria and fungi were less correlated with each other. Enterococcus, LAB, and Bacillus were positively correlated with lactate, flavonoid aglycones, and putrescine, respectively, suggesting that they might be mainly responsible for producing the compounds during fermentation. This study provides insights into the general fermentation characteristics of doenjang-meju"
Keywords:		*Bacillus Lactic Acid *Microbiota Putrescine Republic of Korea *Soy Foods/analysis Soybeans/microbiology Bacillus Doenjang-meju fermentation Enterococcus Metabolites Microbial community Spearman correlation analysis;
Notes:		"MedlineKim, Hyung Min Han, Dong Min Baek, Ju Hye Chun, Byung Hee Jeon, Che Ok eng Canada 2022/04/12 Food Res Int. 2022 May; 155:111085. doi: 10.1016/j.foodres.2022.111085. Epub 2022 Mar 1"