• Korean journal of food and cookery science
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• v.26 no.3
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.141-147
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• 2012

Biogenic amines have been used as chemical indicators to estimate bacterial spoilage of foods, particularly fish and fish products, cheese, and fermented foods. So far many chromatography methods have been developed to detect biogenic amines in foods. Although these instrumental analyses exhibit good sensitivity, they cannot be used as rapid detection methods due to the chemical treatment of the samples and the time-consuming process involved. For the rapid and simple detection of biogenic amines, enzyme linked immunosorbent assay kits are commercially available. In addition, analytical systems with enzyme-based amperometric biosensor detection have been increasingly developed. The biosensors used to detect the biogenic amines are based on the action of either amine oxidases or amine dehydrogenases that catalyzes the oxidative deamination of biogenic amines to the corresponding aldehydes and ammonia. This review mainly focused on the principle, development, and applications of the detection methods for rapid detection of biogenic amines in foods.

• Journal of Environmental Health Sciences
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• v.31 no.5 s.86
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• pp.444-450
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• 2005

The present study was designed to investigate whether traditional Korean fermented soybean paste(doen-jang) and soybean extracts have inhibitory effects on the growth of KB cell, an oral epithelioid cancer cell. When KB cell ATCC CCL-17 was cultivated for 48 flours with the addition of 0.5% of the five types or doen-jang extract, the growth of KB cell was inhibited by all types of extract, and ethyl acetate extract showed the highest inhibitory effect. In case of soybean extract, all types of extract also showed KB cell inhibitory effects, however, generally less than those of doen-jang extract. When ethyl acetate extract of doen-jang was added in different concentrations and KB cell was cultivated for 24 hours and 45 hours, strong inhibitory effect began to appear from the concentration of 1.25 mg/ml. Although soybean extract showed such a tendency, its effect was lower than that of doen-jang extract. These results indicate that doen-jang extract has inhibitory effect against KB cell, and particularly ethyl acetate extract has the highest effect. The effect of doen-jang extract might be possibly enhanced by the fermentation of soybeans. It is assumed that doen-jang extract may be used to develop nontoxic medicines for preventing and treating oral diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.976-980
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• 2003

A strain of potential producer of fibrinolytic enzyme was isolated from Korean fermented food. The isolated bacterium was identified and named as Bacillus brevis KJ-23. The optimal condition of the medium for the production of fibrinolytic enzyme from Bacillus brevis KJ-23 was nutrient broth with 0.5% D-ribose, 0.5% malt extract and 0.3% $K_2$HPO$_4$. The optimum pH, temperature and fermentation time for the enzyme production were pH 7.0, 3$0^{\circ}C$ and 24 hr, respectively.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.90-97
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• 2009

Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.643-649
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• 1993

Soybean composition, which is different from those of other beans and grains, gives from 35 to 40 percent protein, 15 to 20 percent oil, and 20 to 25 percent sugar. Soybean has been extensively used as the raw material for traditional foods such as bean curd, soy sauce, soy paste and so on, since ancient times in Korea. Ultracentrifugal components of the soybean proteins represent four major peaks with sedimentation constants of about 2, 7, 11 and 15S. The two major reserve protein of soybean, 7S and 11S globulins, have been isolated and characterized by many works. The curd made with microbial enzyme exhibited minuter structure than those of the metal ion-and acid-treatment. Thus, the curd obtained by enzymatic operation serves as a material for further development of food items, and the procedure may by widely applicable in food processing.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.209-216
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• 2004

Dry rehydratable film methods were compared to conventional methods for the enumeration of microorganisms in Korean traditional foods. Kimchi, doenjang, kochujang, kanjang, takju, sujeongkwa and sikhe were used as Korean traditional foods. $Petrifilm^{TM}$ aerobic count plate, $Petrifilm^{TM}$ coliform count plate, $Petrifilm^{TM}$ E. coli/coliform count plate, $Petrifilm^{TM}$ yeast and mold count plate and $Petrifilm^{TM}$ staph express count plate were compared to plate count agar, most probable number (MPN) for coliform, MPN for E. coli, potato dextrose agar and coagulase test, respectively. Regression analysis indicated that correlation coefficient values were 0.974-0.998, 0.913-0.995, 0.955-0.978, 0.968-0.986 and 0.998-0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli and S. aureus, respectively. There were no significant differences between two methods, suggesting that $Petrifilm^{TM}$ plates can be used as an alternative to conventional method for the determination of microorganisms in Korean traditional foods.

• Food Science and Preservation
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• v.23 no.3
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• pp.378-386
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• 2016

Anti-atherogenic effects in tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$)-stimulated human umbilical vein endothelial cells (HUVEC) are involved in the suppression of oxidative stress, cell adhesion molecules, and pro-inflammatory factors. This study investigated the vascular inflammation inhibitory activity of traditional Doenjang plays a key role in the pathogenesis and progression of atherosclerosis. The protective effects of Korean Deonjang was investigated on the expression of cell adhesion molecules (CAMs) in tumor necrosis factor (TNF)-${\alpha}$-induced human umbilical vascular endothelial cells (HUVECs). Deonjang extracts (20, 50, $100{\mu}g/mL$) decreased the expression of 20 ng/mL TNF-${\alpha}$-induced vascular cell adhesion molecule (VCAM)-1 intracellular adhesion molecule (ICAM)-1 proteins, and their corresponding mRNA levels. Nitric oxides (NO) produced by endothlial nitric oxides synthase (eNOS) dilated blood vessels, which had protective effects against platelet and leukocyte adhesion. While TNF-${\alpha}$-induced suppressed the production of nitric oxide in HUVECs, Doenjang restored NO production in HUVECs. In addition, Deonjang reduced the TNF-${\alpha}$-induced expression of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 mRNA levels. These results suggested that Doenjang can inhibited the production of cell adhesion molecules and inflammatory mediators, which could be a potential candidate for preventing atherosclerosis.

• Journal of Life Science
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• v.34 no.4
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• pp.254-263
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• 2024

Korean jang is a food made using fermented soybeans, and the typical products include gochujang (GO), doenjang (DO), cheonggukjang (CH), and ganjang (GA). In this study, 16S rRNA metagenome analysis was performed on a total of 200 types of GO, DO, CH, and GA using next-generation sequencing to analyze the microbial community of fermented soybean foods and compare taxonomic (biomarker) differences. Alpha diversity analysis showed that in the CHAO index, the species richness index tended to be significantly higher compared to the DO and GA groups (p<0.001). The results of the microbial distribution analysis of the GO, DO, CH, and GA products showed that at the order level, Bacillales was the most abundant in the GO, DO, and CH groups, but Lactobacillales was most abundant in the GA group. Linear discriminant analysis effect (LEfSe) analysis was used to identify biomarkers at the family and species levels. Leuconostocaceae, Thermoactinomycetaceae, Bacillaceae, and Enterococcaceae appeared as biomarkers at the family level, and Bacillus subtilis, Kroppenstedtia sanguinis, Bacillus licheniformis, and Tetragenococcus halophilus appeared at the species level. Permutational multivariate analysis of variance (PERMANOVA) analysis showed that there was a significant difference in the microbial community structure of the GO, DO, CH, and GA groups (p=0.001), and the microbial community structure of the GA group showed the greatest difference. This study clarified the correlation between the characteristics of Korean fermented foods and microbial community distribution, enhancing knowledge of microorganisms participating in the fermentation process. These results could be leveraged to improve the quality of fermented soybean foods.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.85-91
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• 2006

This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube ($5{\times}15{\times}5\;cm$) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.