Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes

Sunmin Lee, Sarah Lee, Digar Singh, Ji Young Oh, Eun Jung Jeon, Hyung Seo K Ryu, Dong Wan Lee, Beom Seok Kim, Choong Hwan Lee

Research output: Contribution to journalArticle

36 Citations (Scopus)

Abstract

Two different doenjang manufacturing processes, the industrial process (IP) and the modified industrial process (mIP) with specific microbial assortments, were subjected to metabolite profiling using liquid chromatography-mass spectrometry (LC-MS) and gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). The multivariate analyses indicated that both primary and secondary metabolites exhibited distinct patterns according to the fermentation processes (IP and mIP). Microbial community analysis for doenjang using denaturing gradient gel electrophoresis (DGGE), exhibited that both bacteria and fungi contributed proportionally for each step in the process viz., soybean, steaming, drying, meju fermentation, cooling, brining, and aging. Further, correlation analysis indicated that Aspergillus population was linked to sugar metabolism, Bacillus spp. with that of fatty acids, whereas Tetragenococcus and Zygosaccharomyces were found associated with amino acids. These results suggest that the components and quality of doenjang are critically influenced by the microbial assortments in each process.

Original languageEnglish
Pages (from-to)1578-1586
Number of pages9
JournalFood Chemistry
Volume221
DOIs
Publication statusPublished - 2017 Apr 15

Keywords

  • Doenjang
  • GC-TOF-MS
  • LC-MS
  • Metabolite profiling
  • Microbial diversity

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Medicine(all)

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