Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

Abstract We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae complex (A), Rhizopus nigricans (also named as Rhizopus stolonifera) (R), and Mucor...

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Autores principales:	Shruti Shukla, Ashutosh Bahuguna, Hae-Kyong Park, Jong-Kyu Kim, Myunghee Kim
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/fcc5d643ce3840898f1611ac8e5bc0ba
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spelling	oai:doaj.org-article:fcc5d643ce3840898f1611ac8e5bc0ba2021-12-02T15:23:47ZEffect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product10.1038/s41598-019-57382-y2045-2322https://doaj.org/article/fcc5d643ce3840898f1611ac8e5bc0ba2020-01-01T00:00:00Zhttps://doi.org/10.1038/s41598-019-57382-yhttps://doaj.org/toc/2045-2322Abstract We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae complex (A), Rhizopus nigricans (also named as Rhizopus stolonifera) (R), and Mucor racemosus 15 (M15) were selected as meju starter cultures to produce doenjang with improved quality. Microbial strain combinations (B: A: R and B: M15: R) were mixed separately at three different ratios [1:1:1 (w/w), 1:0.5:1.5 (w/w), and 1:1.5:0.5 (w/w)] to prepare BAR-1, BAR-2, BAR-3, BM15R-1, BM15R-2, and BM15R-3 doenjang samples. Quantitative analyses included free amino acids, free sugar, volatile and non-volatile organic acids, cellular antioxidant activity along with the presence of biogenic amines and aflatoxins, and microbial counts. Total free amino acids responsible for the sweet taste of doenjang were highest in BAR-2 (322.50 mg/100 g) and BM15R-3 (320.07 mg/100 g). Total volatile organic acid was highest in BAR-1 compared to other preparations. All doenjang samples had biogenic amines, especially histamine, below the toxicity level (500 mg/kg). Also, the aflatoxin and hazardous microbial count in the tested doenjang samples were below the level of toxicity. The findings suggest that use of multiple microbial strains in combination with R. nigricans as a starter culture could be a novel and effective approach to improve the nutrition and safety of fermented soybean food products of doenjang.Shruti ShuklaAshutosh BahugunaHae-Kyong ParkJong-Kyu KimMyunghee KimNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Shruti Shukla Ashutosh Bahuguna Hae-Kyong Park Jong-Kyu Kim Myunghee Kim Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
description	Abstract We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae complex (A), Rhizopus nigricans (also named as Rhizopus stolonifera) (R), and Mucor racemosus 15 (M15) were selected as meju starter cultures to produce doenjang with improved quality. Microbial strain combinations (B: A: R and B: M15: R) were mixed separately at three different ratios [1:1:1 (w/w), 1:0.5:1.5 (w/w), and 1:1.5:0.5 (w/w)] to prepare BAR-1, BAR-2, BAR-3, BM15R-1, BM15R-2, and BM15R-3 doenjang samples. Quantitative analyses included free amino acids, free sugar, volatile and non-volatile organic acids, cellular antioxidant activity along with the presence of biogenic amines and aflatoxins, and microbial counts. Total free amino acids responsible for the sweet taste of doenjang were highest in BAR-2 (322.50 mg/100 g) and BM15R-3 (320.07 mg/100 g). Total volatile organic acid was highest in BAR-1 compared to other preparations. All doenjang samples had biogenic amines, especially histamine, below the toxicity level (500 mg/kg). Also, the aflatoxin and hazardous microbial count in the tested doenjang samples were below the level of toxicity. The findings suggest that use of multiple microbial strains in combination with R. nigricans as a starter culture could be a novel and effective approach to improve the nutrition and safety of fermented soybean food products of doenjang.
format	article
author	Shruti Shukla Ashutosh Bahuguna Hae-Kyong Park Jong-Kyu Kim Myunghee Kim
author_facet	Shruti Shukla Ashutosh Bahuguna Hae-Kyong Park Jong-Kyu Kim Myunghee Kim
author_sort	Shruti Shukla
title	Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
title_short	Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
title_full	Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
title_fullStr	Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
title_full_unstemmed	Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
title_sort	effect of rhizopus nigricans (rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional korean soybean fermented food product
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/fcc5d643ce3840898f1611ac8e5bc0ba
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Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

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