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首页> 外文期刊>Journal of Food Science >Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale
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Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale

机译：在试点工厂规模中，使用本地混合发酵剂开发安全且风味浓郁的Doenjang（韩国发酵大豆酱）

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摘要

Doenjang (Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean meju was fermented by coculturing safety-verified starters Aspergillus oryzae MJS14 and Bacillus amyloliquefaciens zip6 or Bacillus subtilis D119C. These fermented whole soybean meju were aged in a brine solution after the additional inoculation of Tetragenococcus halophilus 7BDE22 and Zygosaccharomyces rouxii SMY045 to yield doenjang. Four doenjang batches prepared using a combination of mold, bacilli, lactic acid bacteria, and yeast starters were free of safety issues and had the general properties of traditional doenjang, a rich flavor and taste. All doenjang batches received a high consumer acceptability score, especially the ABsT and ABsTZ batches. This study suggests that flavor-rich doenjang similar to traditional doenjang can be manufactured safely and reproducibly in industry by mimicking the simultaneous fermentation of autochthonous mixed starters as in traditional doenjang fermentation.
机译：通过在试验计划规模上同时发酵土生混合发酵剂来制备风味和安全性得到改善的Doenjang（韩国发酵大豆糊）。首先，通过共培养经过安全验证的发酵剂米曲霉MJS14和解淀粉芽孢杆菌zip6或枯草芽孢杆菌D119C发酵整个大豆豆浆。在另外接种嗜盐四核球菌7BDE22和鲁氏酵母菌SMY045之后，将这些发酵的全大豆豆浆在盐水溶液中陈化，以产生豆en。使用霉菌，细菌，乳酸菌和酵母发酵剂组合制得的四批豆酱没有安全问题，并且具有传统豆酱的一般特性，丰富的风味和味道。所有doenjang批次均获得了较高的消费者可接受性评分，尤其是ABsT和ABsTZ批次。这项研究表明，通过模仿传统混合发酵的同时发酵自发混合发酵剂，可以在工业上安全，可重复地生产类似于传统混合发酵的富含风味的混合发酵。

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  • 来源
    《Journal of Food Science》 |2018年第6期|1723-1732|共10页
  • 作者

    Eun Jin Lee; Jiye Hyun; Yong-Ho Choi; Byung-Serk Hurh; Sang-Ho Choi; Inhyung Lee;

  • 作者单位

    Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin Univ., Seoul, 02707, Korea;

    Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo 28156, Korea;

    Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo 28156, Korea;

    Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo 28156, Korea;

    Dept. of Agricultural Biotechnology, Center for Food Safety and Toxicology, Seoul National Univ., Seoul 08826, Korea;

    Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin Univ., Seoul, 02707, Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    autochthonous mixed starters; biogenic amines; doenjang; pilot plant fermentation; sensory attributes;

    机译：土生混合发酵剂;生物胺道章试验植物发酵感官属性;

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