Effect of Novel Starter Culture on Reduction of Biogenic Amines,Quality Improvement,and Sensory Properties of Doenjang,a Traditional Korean Soybean Fermented Sauce Variety |
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| Authors: | Shruti Shukla Jong Suk Lee Hae‐Kyong Park Jung‐Ah Yoo Sung‐Yong Hong Jong‐Kyu Kim Myunghee Kim |
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| Affiliation: | 1. Dept. of Food Science and Technology, Yeungnam Univ., 280 Daehak‐ro, Gyeongsan, Gyeongsangbuk‐do, Republic of Korea;2. Dept. of Agricultural Environmental Research and Extension Services, Gyeongsangbuk‐do Agricultural Research, 189 Dongho‐dong, Buk‐gu, Daegu, Republic of Korea;3. Dept. of Food and Nutrition, Korea Univ, 145 Anam‐ro, Seongbuk‐gu, Seoul, Republic of Korea |
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| Abstract: | To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15‐1 and BAM42‐1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15‐1 and BAM42‐1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15‐1 and BAM42‐1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15‐1 and BAM42‐1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products. |
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| Keywords: | amino acids biogenic amines Doenjang free sugars Meju organic acids sensory evaluation starter culture |
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