• Food Science and Biotechnology
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• v.14 no.6
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• pp.878-880
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• 2005

Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.94-101
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• 2009

This study was carried out to analyse the biological activity in soybean pastes with the sword beans and general soybean pastes. The electron donating activity of soybean pastes with the sword beans(J2, J4) was higher than other soybean pastes with value of $81.5{\pm}2.2%$ and $88.3{\pm}0.7%$, respectively. And the content of total phenol compounds was higher in J2 and J4 compared to the others with value of $1773.8{\pm}2.9\;mg/kg$ and $1785.7{\pm}3.9\;mg/kg$ respectively. ACE inhibitory effect was higher in J2 and J4 than other soybean pastes with value of $63.1{\pm}1.0%$, $62.1{\pm}1.4%$, respectively. And aglycone type(daidzein, genistein) isoflavone content was higher than glucoside type(daidzin, genistin). But tyrosinase inhibitory effect was not different among test samples. From the results, soybean pastes with the sword beans(J2, J4) have higher anti-oxidant activity and ACE inhibitory effect than other soybean pastes, therefore, it may have potential to prevent hypertension.

• Food Engineering Progress
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• v.13 no.3
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• pp.176-182
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• 2009

This study was carried out to analyse the physicochemical characteristics of soybean pastes with the sword beans and general soybean pastes. There was no difference in contents of general component (moisture contents, crude ash, crude fiber, crude fat) among the soybean pastes, but contents of crude protein was higher in J1, J2 compared to the others. Amylase activity was higher in J3, J4 adding the rice, and protease activity was higher in J1, J2 that has higher soybean contents than the others. Reducing sugar contents was higher in J3, J4 that has high amlyase activity with value of 8.53${\pm}$0.45% and 8.36${\pm}$1.05%, and amino-type nitrogen contents was higher in commercial soybean paste K5, K6 than other soybean pastes with value of 668.34${\pm}$4.11 mg% and 642.64${\pm}$2.05 mg% respectively.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.286-291
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• 2013

Soybean pastes with 8% (w/w) salinity were prepared instead of soybean paste with 14% (w/w) salinity to meet the growing demands of Korean's low sodium diet. After aging, white films had appeared on the surface of all low-salted soybean pastes [8% (w/w) salinity] unlike high-salted soybean pastes [14% (w/w) salinity]. All of eight microbes isolated from the surface film were identified as Pichia kudriavzevii. Eleven Bacillus strains with good characteristics of fermentation were isolated from traditionally fermented soybean pastes in order to preserve their unique flavors and aromas after aging, and as a result of analyzing the biochemical characteristics and 16S rRNA sequences, those were identified as B. subtilis, B. licheniformis, and B. methylotrophicus. All of the Bacillus isolates had antagonistic activities against 8 isolates of the film-forming yeasts and harbored the genes for synthesis of antimicrobial surfactants including lichenysin and/or surfactin.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.403-410
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• 1996

This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.700-705
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• 2009

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.24-27
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• 2006

A simple HPLC quantification method was developed for genistein, genistin, daidzein, and daidzin in soybeans and soybean products. The procedure used a $4.6{\times}100\;mm$ $Chromolith^{(R)}$ RP-18e column with a mobile phase of 1% HOAc in 20% MeOH to 1% HOAc in 80% MeOH for 10 min. The injection volume was $2\;{\mu}L$ at a flow rate of 2 mL/min. Detection was carried out under UV at 254 nm. Under these conditions, the major isoflavones daidzein, daidzin, genistein, and genistin in soybean and soybean pastes were eluted within 7 min with baseline separation. Optimal extraction of the above four major isoflavones was achieved when 40 g of soybean or soybean paste was refluxed in 100 mL of 95% ethanol for 2 hr. Ten different soybean cultivars and nine commercial soybean pastes were analyzed by this method. The total isoflavone content was highest in the cultivar Somyung ($2,497\;{\mu}g/g$ dry weight). The isoflavone content in soybean pastes varied widely from manufacturer to manufacturer (an almost five-fold difference between the highest and lowest values). Such variations were presumably due to differences in fermentation conditions, type of soybeans used, and levels of such additives as starch and salt.

• Journal of Microbiology and Biotechnology
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• v.25 no.4
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• pp.464-468
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• 2015

The production of gamma-aminobutyric acid (GABA) using GABA-producing lactic acid bacteria (LAB) has been considered to be an attractive strategy. However, some LAB may produce biogenic amines (BA), which may be of concern from the safety viewpoint. The aim of the present study was to characterize the production of GABA and BA in the soybean pastes fermented by Aspergillus oryzae (A. oryzae) FMB S46471 and GABA-producing Lactobacillus brevis (L. brevis) GABA 100. After a ripening period of 90 days, the levels of BA (putrescine, cadaverine, histamine, and tyramine) and GABA in the fermented soybean were assessed by highperformance liquid chromatography. The soybean pastes fermented by A. oryzae and L. brevis showed a range of 7,130-11,592 mg/kg for GABA, 178-305 mg/kg for tyramine, 139-163 mg/kg for putrescine, 7.4-10.8 mg/kg for histamine, and 7.1-7.9 mg/kg for cadaverine, whereas the soybean pastes fermented by A. oryzae only showed a range of 30-1,671 mg/kg for GABA, 0.8-189 mg/kg for tyramine, 1.3-85 mg/kg for putrescine, up to 3.6 mg/kg for histamine, and 0.2-2.4 mg/kg for cadaverine. The results showed that the production of GABA was accompanied by the increase in the production of BA, even though the production levels of histamine and cadaverine were very low. This is the first study to simultaneously characterize the production of BA and GABA in GABA-enriched fermented soybean pastes, and warrants further study to minimize the production of BA while optimizing the production of GABA.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.