Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidateinoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.
Abstract
We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidateinoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.
참고문헌 (28)
- 정도원, "Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food", Journal of Microbiology and Biotechnology, 24(5), pp.648~660 (2014), 한국미생물·생명공학회[DOI]
- 최경근, "메주발효에 관여하는 우량균주의 분리, 동정 및 생육특성", 한국식품영양과학회지, 32(6), pp.818~824 (2003), 한국식품영양과학회
- Kang MJ, "Isolation and identification of microorganisms producing the soy protein-hydrolyzing enzyme from traditional mejus", J. Korean Soc. Agric. Chem. Biotechnol, 43, pp.86~94 (2000)
- Yoo SK, "Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce", Korean J. Appl. Microbiol. Biotechnol, 27, pp.113~117 (1999)
- 장미, "Bacillus subtilis DJI을 이용하여 제조된 세균형 코지와 속성된장의 특성", 한국미생물·생명공학회지, 35(4), pp.325~333 (2007), 한국미생물·생명공학회
- Hong Y, "Potential ity of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste", Int. J. Food Sci. Technol, 51, pp.105~113 (2016)
- Ji WD, "Volatile components of Korean soybean paste produced by Bacillus subtilis PM3", J. Microbiol. Biotechnol, 5, pp.143~148 (1995)
- 이경하, "Bacillus subtilis HJ18-9를 이용하여 제조한 콩알메주 된장의 발효숙성 중 특성", 동아시아식생활학회지, 26(2), pp.163~170 (2016), 동아시아식생활학회[DOI]
- Yoo SK, "Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean paste", Korean J. Food Sci. Technol, 32, pp.1266~1270 (2000)
- Jung JY, "Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean", Int. J. Food Microbiol, 185, pp.112~120 (2014)
- Jung WY, "Functional characterization of bacterial communities responsible for fermentation of doenjang : a traditional Korean fermented soybean paste", Front. Microbiol, 7, pp.827~ (2016)
- 김용상, "Pyrosequencing을 이용한 전통된장 제조과정 중 세균군집구조의 분석", 미생물학회지, 47(3), pp.275~280 (2011), 한국미생물학회
- Yi-Seul Kim, "Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods", The Journal of Microbiology, 49(3), pp.340~348 (2011), 한국미생물학회
- Nam YD, "Microbial community analysis of Korean soybean pastes by next-generation sequencing", Int. J. Food Microbiol, 155, pp.36~42 (2012)
- 정미란, "Safety and biotechnological properties of Enterococcus faecalis and Enterococcus faecium isolates from Meju", Applied Biological Chemistry, 58(6), pp.813~820 (2015), 한국응용생명화학회
- Jeong DW, "Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development", Int. J. Food Microbiol, 236, pp.9~16 (2016)
- Jeong DW, "Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste", Food Microbiol, 62, pp.92~98 (2017)
- Jeong DW, "Antibiotic susceptibilities and characteristics of Bacillus licheniformis i sol ates from traditional Korean fermented soybean foods", LWT-Food Sci. Technol, 75, pp.565~568 (2017)
- Jeong DW, "Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation", Int. J. Food Microbiol, 262, pp.8~13 (2017)
- Doughty HW, "Mohr’s method for the determination of silver and halogens in other than neutral solutions", J. Am. Chem. Soc, 46, pp.2707~2709 (1924)
- Jo YJ, "Comparison of fermented soybean paste(Doenjang)prepared by different methods based on profiling of volatile compounds", J. Food Sci, 76, pp.C368~C379 (2011)
- Liu C, "Analysis of volatile compounds and identification of characteristic aroma components of Toona sinensis (A, Juss.)Roem. using GC-MS and GC-O", Food Nutr. Sci, 4, pp.305~314 (2013)
- Zhu S, "Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography", time-of-flight mass spectrometry, 2007, pp.597, 340~348
- Wu Q, "Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor", J. Agric. Food Chem, 60, pp.2033~2038 (2012)
- Ghamgui H, "Production of isoamyl acetate with immobilized lipase in a solvent-free system", Enzyme Microb. Technol, 38, pp.788~794 (2006)
- Ravyts F, "Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation", Int. J. Food Microbiol, 134, pp.89~95 (2009)
- Ravyts F, "The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages", Food Microbiol, 27, pp.945~954 (2010)
- Giri A, "Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products", Food Res. Int, 43, pp.1027~1040 (2010)