- Volume 47 Issue 3
DOI QR Code
Fungal Microbial Community Profiles of Meju, Solar Salt, and Doenjang Using Pyrosequencing
Pyrosequencing을 이용한 메주, 천일염, 된장의 곰팡이 군집 분석
- Lee, Limgi (Department of Food and Nutrition, Dongduk Women's University) ;
- Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University) ;
- Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
- Received : 2019.05.14
- Accepted : 2019.07.05
- Published : 2019.09.28
In order to evaluate the migration of fungi into doenjang from its materials, meju and solar salt, microbial communities were analyzed using pyrosequencing. Dominant fungi of meju were Botrytis spp. (57.94%) and Dothiorella samentorum (24.08%). Unidentified fungal species (37.53%), unassigned species (32.60%) and several fungal species of small portion were identified in solar salt. In doenjang, Candida versatilis were predominantly detected (92.62%). Non-halophilic mold were dominantly identified from meju (low-salt fermented soybean), while halophilic bacteria and archaea for solar salt and salt-tolerance fungi such as C. versatilis for doenjang (high-salt fermented soybean) were frequently detected. These results implied that most predominant fungal species might not be migrated from meju and/or solar salt into doenjang.
Meju;solar salt;doenjang;fungal microbial community;pyrosequencing
Supported by : Dongduk Women's University
- Park K-Y, Hwang K-M, Jung K-O, Lee K-B. 2002. Studies on the standardization of doenjang (Korean soybean pastes): 1. Standardization of manufacturing method of doenjang by literatures. J. Korean Soc. Food Sci. Nutr. 31: 343-350. https://doi.org/10.3746/jkfn.2002.31.2.343
- Lee SS. 1995. Meju fermentation for a raw material of Korean traditional soy products. Korean J. Mycol. 23: 161-175.
- Yoo JY, Kim HG. 1998. Characteristics of traditional mejus of nation-wide collection. J. Korean Soc. Food Sci. Nutr. 27: 259-267.
- Kim DH, Kim SH, Kwon SW, Lee JK, Hong SB. 2015. The mycobiota of air inside and outside the meju fermentation room and the origin of meju fungi. Mycobiology 43: 258-265. https://doi.org/10.5941/MYCO.2015.43.3.258
- Jung JY, Lee SH, Jeon CO. 2014. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. Int. J. Food Microbiol. 185: 112-120. https://doi.org/10.1016/j.ijfoodmicro.2014.06.003
- Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24: 648-660. https://doi.org/10.4014/jmb.1401.01009
- Kim YS, Jeong DY, Hwang YT, Uhm T-B. 2011. Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method. Korean J. Microbiol. 47: 275-280.
- Cho S, Park HS, Jo SW, Yim EJ, Yang HY, Ha GS, et al. 2017. Comparison of microbial community profiling on traditional fermented soybean products (deonjang, gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area. Korean J. Microbiol. 53: 39-48. https://doi.org/10.7845/kjm.2017.6074
- Sturm M, Schroeder C, Bauer P. 2016. SeqPurge: highly-sensitive adapter trimming for paired-end NGS data. BMC Bioinformatics 17: 208. https://doi.org/10.1186/s12859-016-1069-7
- Magoc T, Salzberg SL. 2011. FLASH: fast length adjustment of short reads to improve genome assemblies. Bioinformatics 27: 2957-2963. https://doi.org/10.1093/bioinformatics/btr507
- Li W, Fu L, Niu B, Wu S, Wooley J. 2012. Ultrafast clustering algorithms for metagenomic sequence analysis. Brief Bioinform. 13: 656-668. https://doi.org/10.1093/bib/bbs035
- Shin D, Jeong D. 2015. Korean traditional fermented soybean products: Jang. J. Ethnic Foods 2: 2-7. https://doi.org/10.1016/j.jef.2015.02.002
- Abidi F, Limam F, Marzouki MN. 2007. Purification and characterization of an alkaline protease Prot 1 from Botrytis cinerea: biodetergent catalyst assay. Appl. Biochem. Biotechnol. 141: 361-376. https://doi.org/10.1007/BF02729073
- Baskarathevan J, Jaspers MV, Jones EE, Ridgway HJ. 2012. Incidence and distribution of botryosphaeriaceous species causing dieback and decline in New Zealand vineyards. Eur. J. Plant Pathol. 132: 549-560. https://doi.org/10.1007/s10658-011-9900-5
- Esteves AC, Saraiva M, Correia A, Alves A. 2014. Botryosphaeriales fungi produce extracellular enzymes with biotechnological potential. Can. J. Microbiol. 60: 332-342. https://doi.org/10.1139/cjm-2014-0134
- Qi W, Hou LH, Guo HL, Wang CL, Fan ZC, Liu JF, Cao XH. 2014. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation. J. Sci. Food Agric. 94: 1537-1542. https://doi.org/10.1002/jsfa.6454
- Ruan L, Meng M, Wang C, Hou L. 2019. Draft genome sequence of Candida versatilis and osmotolerance analysis in soy sauce fermentation. J. Sci. Food Agric. 99: 3168-3175. https://doi.org/10.1002/jsfa.9532
- Cao X, Hou L, Lu M, Wang C, Zeng B. 2010. Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce. J. Sci. Food Agric. 90: 281-285. https://doi.org/10.1002/jsfa.3810
- Song YR, Jeong DY, Baik SH. 2015. Monitoring of yeast communities and volatile flavor changes during traditional Korean soy sauce fermentation. J. Food Sci. 80: M2005-2014. https://doi.org/10.1111/1750-3841.12995