Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae

  • Seo, Han Sol (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Lee, Sunmin (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Singh, Digar (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Park, Min Kyung (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food Science and Engineering, Ewha Womans University) ;
  • Shin, Hye Won (Food Research institute CJ CHEILJEDANG Co.) ;
  • Cho, Sun A (Food Research institute CJ CHEILJEDANG Co.) ;
  • Lee, Choong Hwan (Department of Bioscience and Biotechnology, Konkuk University)
  • Received : 2018.04.16
  • Accepted : 2018.05.24
  • Published : 2018.08.28
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Abstract

Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.

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