Kim Min Jung, Kwak Han Sub, Jung Hee Yeon, Kim Sang Sook
Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of Korea.
Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of Korea.
Food Res Int. 2016 Nov;89(Pt 1):724-732. doi: 10.1016/j.foodres.2016.09.032. Epub 2016 Sep 30.
Various microbial communities play a role in generating the distinctive sensory characteristics of the traditional Korean soybean paste, doenjang. The objective of this study was to investigate the relationship between sensory characteristics and microbial communities in traditional doenjang. The results of the descriptive analysis revealed that some traditional doenjang (T1-T11) exhibited distinctive characteristics, such as fish sauce flavor, meju, bitterness, sourness, and saltiness, whereas the modified samples (M1-M3) demonstrated sweetness, umami, and an alcohol odor. According to the metagenomic analysis based on 16S rRNA gene sequencing, the phylum Firmicutes was the dominant bacterium in most doenjang. At the genus level, lactic acid bacteria (LAB) were frequently found in most doenjang. Among these LAB, the major genera of bacteria were Tetragenococcus in M2 (60.30%), T3 (91.20%), T8 (48.60%), and T9 (60.90%); Enterococcus in T1 (29.40%), T4 (34.10%), and T10 (50.50%); Leuconostoc in T7 (89.10%); and Lactobacillus in T9 (38.3%). The most frequently occurring non-LAB was Bacillus in M3 (50.10%), T5 (46.50%), and T6 (20.50%), and M1 and T2 contained Staphylococcus and Ochrobactrum as their major non-LAB, respectively. The results of a correlation analysis between the sensory attributes from the descriptive analysis and the microbial communities from 454 pyrosequencing provided an overview for the relationship between sensory characteristics and microbial communities. Ochrobactrum, Stenotrophomonas, Rhodobacteraceae, Proteus, and Luteimonas were found in samples that had a strong fish sauce characteristic. The presence of LAB-Tetragenococcus, Enterococcus, Pediococcus, Carnobacterium, and Weissella-was related to sourness. Enterococcus and Enterobacter were found in samples with a matured flavor and a soft mouthfeel, respectively. The overall results of the study demonstrate that microbial communities found in doenjang were closely related to distinct sensory attributes.
各种微生物群落对韩国传统大豆酱——豆瓣酱独特的感官特性形成起到了作用。本研究的目的是调查传统豆瓣酱中感官特性与微生物群落之间的关系。描述性分析结果显示，一些传统豆瓣酱（T1 - T11）表现出独特的特征，如鱼露味、豆饼味、苦味、酸味和咸味，而改良样品（M1 - M3）则呈现出甜味、鲜味和酒精气味。根据基于16S rRNA基因测序的宏基因组分析，厚壁菌门是大多数豆瓣酱中的优势细菌。在属水平上，大多数豆瓣酱中经常发现乳酸菌（LAB）。在这些乳酸菌中，主要的细菌属在M2（60.30%）、T3（91.20%）、T8（48.60%）和T9（60.90%）中是嗜盐四联球菌；在T1（29.40%）、T4（34.10%）和T10（50.50%）中是肠球菌；在T7（89.10%）中是明串珠菌；在T9（38.3%）中是乳杆菌。最常出现的非乳酸菌是M3（50.10%）、T5（46.50%）和T6（20.50%）中的芽孢杆菌，M1和T2分别以葡萄球菌和慢生根瘤菌作为主要的非乳酸菌。描述性分析中的感官属性与454焦磷酸测序的微生物群落之间的相关性分析结果，为感官特性与微生物群落之间的关系提供了一个概述。在具有强烈鱼露特征的样品中发现了慢生根瘤菌、嗜麦芽窄食单胞菌、红杆菌科、变形杆菌和黄单胞菌。乳酸菌（嗜盐四联球菌、肠球菌、片球菌、肉杆菌和魏斯氏菌）的存在与酸味有关。分别在具有成熟风味和柔软口感的样品中发现了肠球菌和肠杆菌。该研究的总体结果表明，豆瓣酱中发现的微生物群落与独特的感官属性密切相关。
