• Title, Summary, Keyword: fermented soybean paste

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Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis

  • Cho, Kye-Man;Seo, Weon-Taek
    • Food Science and Biotechnology
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    • v.16 no.2
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    • pp.320-324
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    • 2007
  • The bacterial diversity in Korean soybean-fermented foods was investigated using a PCR-based approach. 16S rRNA sequences were amplified and cloned from two different soybean-fermented foods such as doenjang (soybean paste), and ganjang (soybean sauce). Staphylococcus equorum (60.6%), Tetragenococcus halophila (21.2%), Leuconostoc mesenteroides (9.1%), Lactobacillus sakei (6.1%), and Bacillus subtilis (3.0%) were detected among clones isolated from soybean paste samples and Halanaerobium sp. (37.5%), Halanaerobium fermentans (37.5%), T. halophila (12.5%), Staphylococcus sp. (6.3%), S. equorum (3.1%), and B. subtilis (3.1%) were detected among clones isolated from soybean sauce. Our approach revealed different bacterial distributions and diversity from those previously obtained using culture-dependent methods.

Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students (전통장류에 대한 일부 초등학생 대상 영양교육의 효과)

  • Park, Yoon Ok;Min, Sung Hee;Lee, Min June
    • Korean journal of food and cookery science
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    • v.31 no.4
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    • pp.441-447
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    • 2015
  • This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

CHEMOPREVENTIVE EFFECT OF 'DOENJANG', KOREAN FERMENTED SOYBEAN PASTE

  • Park, Kun-Young;Park, Yung-Hyun
    • Proceedings of the Korean Society of Toxicology Conference
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    • pp.13-14
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    • 2001
  • Doenjang (Korean fermented soybean paste) is one of important fermented foods in Korea. Doenjang has been traditionally manufactured from meju which is fermented rectangular shape of crushed cooked soybeans. The main microorganisms involved for meju fermentation are Bacillus subtilis and molds such as Rizopus sp., Mucor sp. and Aspergillus sp. We have already reported that Doenjang is free from mycotoxin, especially, aflatoxin B$_1$contamination during the manufacturing process of the Deonjang.(omitted)

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Studies on the Contents of Free Amino Acids, Organic Acids and Isoflavones in Commercial Soybean Paste (시판된장의 유리아미노산, 유기산 및 Isoflavone의 함량에 관한 연구)

  • 오만진;정재홍;김종생;이상덕;최성현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.10-15
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    • 1998
  • In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

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Anti-tumor Effects of Soybeans and Fermented Soybean Paste

  • Lee, Sung-Lim;Kim, Jong-Gyu
    • Proceedings of the Korean Environmental Health Society Conference
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    • pp.182-184
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    • 2004
  • Oral cancer is the sixth most common cancer globally. The effects of several extracts from soybeans and Korean soybean paste (doen-jang) on the growth of human oral carcinoma cells in vitro were assessed. We prepared petroleum ether extract, ethyl acetate extract, chloroform extract, methanol extract, and water extract from soybeans and soybean paste. We used KB cell, which is an oral epidermoid carcinoma cell, and investigated proliferation of the tumor cells using MTT method. Each extract of soybean paste suppressed the KB cell proliferation. A dose-response relationship was observed between the level of ethyl acetate extract of soybean paste and its suppression of the cell proliferation. The effects of soybean extracts were lower than those of soybean paste extracts. The effects might be enhanced by the fermentation of soybeans. The results of this work indicate that extracts from soybeans and Korean soybean paste could have potential as anti-tumor substances.

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Studies on the Fermentation of Lupin Seed (II) - Preparation of traditional Korean fermented been Sauce and Paste - (루우핀콩의 발효에 관한연구(I I) -한국 재래식 장유 제조시험 -)

  • Oh, Sung-Hoon;Lee, Cherl-Ho
    • Microbiology and Biotechnology Letters
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    • v.11 no.3
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    • pp.241-248
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    • 1983
  • Lupin seed was used to make Meju, the fermentation starter for Korean soybean sauce and paste in substitution for soybean and the fermentation characteristics were compared with those of soybean. Mejus were prepared by in-oculating Asp. oryzae on the cooked whole beans. The dried Mejus were used for making fermented bean sauce and paste by mixing with brine and subsequent ripening for 4 weeks. In general the protease activity and amylase activity-during ripening were higher in lupin seed Meju than those of soybean Meju. The increase in protease activity correlated to the increase in $\alpha$-amino nitrogen content of the fermented paste and sauce. The development of dark-brown color of the sauce during ripening faster with lupin seed Meju compared to soybean Meju. In sensory evaluation the flavor score of lupin seed sauce and paste was slightly lower than that of soybean products but the overall quality of fermented lupin seed sauce was acceptable.

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A Plan for Improving Quality of Traditional Soybean Paste (전통된장의 품질개선에 관한 연구)

  • 최동원
    • The Korean Journal of Food And Nutrition
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    • v.16 no.3
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    • pp.218-223
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    • 2003
  • This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20$^{\circ}C$ room, 2) Main fermentation : 5 days in 30$^{\circ}C$ or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35~40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named 'Dok'). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.

Manufacturing and Quality Characteristics of the Doenjang made with Aspergillus oryzae Strains Isolated in Korea (국내에서 분리된 황국균을 활용한 된장 제조 및 특성 분석)

  • Lee, Rokkyoung;Cho, Hanna;Shin, Mijin;Yang, Jinhwa;Kim, Eunsung;Kim, Hyeonghoy;Cho, Sung-Ho;Lee, Ji Young;Park, Yeong-Soo;Cho, Yong Sik;Lee, Jungmi;Kim, Hyoun-Young
    • Microbiology and Biotechnology Letters
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    • v.44 no.1
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    • pp.40-47
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    • 2016
  • This study was conducted to evaluate the possible utility of 3 Aspergillus oryzae strains (designated as SCF-6, SCF-37, and JJSH-1), isolated from Korean traditional fermented materials, as starter cultures in the soybean paste industry. Doenjang (fermented soybean paste) was made with the A. oryzae strains described above, and its quality attributes were analyzed during a 60-day aging period. No significant differences in pH, moisture, or salt content were detected among the doenjang varieties made with the 3 Aspergillus strains. The concentration of amino-nitrogen, an indicator of doenjang aging, increased in each sample during the aging period. After the 60-day aging period, the contents of amino-nitrogen and free amino acid in doenjang made with SCF-6 showed the highest concentrations among the tested doenjang products: 971.6 and 8,064.9 mg%, respectively. Measurements of the color of doenjang showed that lightness and yellowness decreased during the aging period, but redness increased. After the 60-day aging period, the ${\gamma}$-aminobutyric-n-acid (GABA) concentrations in doenjang made with SCF-6 and SCF-37 were 61.3 and 53.7 mg%, respectively. In doenjang samples, aflatoxin was not detected and the concentrations of biogenic amines (histamine and tyramine) were 2.55-5.60 mg/kg and 3.70-5.87 mg/kg, respectively. These results indicated that A. oryzae SCF-6 isolated from traditional fermented foods could be useful as a starter culture in the soybean paste industry.

Purification and Identification of Squalene Synthase Inhibitor Isolated from Fermented Soybean Paste

  • Choi, Sung-Won;Kim, Dong-Seob;Hur, Nam-Youn;Park, Cheon-Seok;Baik, Moo-Yeol
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.89-93
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    • 2005
  • Squalene synthase (SQS) inhibitors were screened from various plants and food extracts. Effective SQS inhibitor was purified from fermented soybean paste using ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Through UV spectrometry, $^1H$ NMR, $^{13}C$ NMR, and mass spectrometry, SQS inhibitor was identified as daidzein with molecular mass of 254 and molecular formula of $C_{15}H_{10}O_4$. Daidzein showed $IC_{50}$ value of 50 nmol/L against SQS, confirming its potential as therapeutic agent for hypercholesterolemia.